Home Bound Meal Plan

Instructions

• Pull apart chicken and cool until ready to use.
• Make Green Goddess Dressing by combining arugula, lemons, cilantro, basil, Greek yogurt, garlic and half of salt.  Puree and add water as needed to thin to the consistency of a smoothie.  Use ½-1 cup for this recipe and reserve the rest for use throughout the week.
• Make kale salad: chop kale into 1-inch pieces and toss in a large bowl with red onion, cider vinegar, olive oil, garlic powder, sugar and red pepper flakes.  Massage until wilted.
• Add cucumbers and serve with chicken tossed in Green Goddess Dressing over top.*

Instructions

• Brown sausage or bacon in a skillet until cooked through. 
• Add hash browns and onions and continue to cook until slightly browned and softened.  Don't worry about cooking all the way through since we'll be throwing this casserole into the oven to finish cooking.
• In a separate bowl, whisk together eggs, milk, half of the cheese, salt, and pepper.
• TO the sausage/hash brown skillet, remove from heat and add the red bell pepper and half the green onions.  
• Preheat oven to 375 F and oil a medium-large baking dish.
• Pour sausage/hash brown mixture into baking dish. 
• Pour egg mixture over top and distribute evenly.
• Sprinkle the top with the remaining cheese and green onions.
• Remove biscuits from pkg and separate discs.
• Add each disc to the top of the casserole, distributing evenly.
• Bake casserole for 25-35 minutes, or until eggs are set, mixture is bubbling and biscuits are browned.

Instructions

• Begin by prepping ingredients and heating pressure cooker to the brown/saute function.
• Add olive oil, onion and garlic and cook for 5 minutes.
• Add all spices and stir to combine.  Toast spices with onions and garlic for a few minutes, then add bell pepper, potatoes, and sausage.  Stir to combine.
• Add rice and chicken stock and stir to make sure everything is well mixed.
• Push the cancel/stop button, close the lid and push the rice button, reducing the time to 6 minutes on high pressure.
• Manually release the pressure once cooking time is done, remove lid carefully and serve hot!

Instructions

• On a lightly oiled surface, roll out pizza dough into a rectangle.  Sprinkle with garlic powder, parmesan cheese and salt.  Slice into strips ¼ inch wide, twist and place on a baking sheet.
• Preheat oven to 375 F and bake bread sticks until parmesan is browned.
• Toss cherry tomatoes, zucchini and onion together in olive oil and salt & pepper and place on a roasting pan.  Roast with the breadsticks until tomatoes are blistering, about 15 minutes.
• While bread sticks are baking and vegetables are roasting, cook pasta: bring a large pot of water to boil, add a pinch of salt and add pasta, cooking until al dente (typically 1 minute less than package instructions).  Check for doneness before draining.  Once drained, toss in a bit of oil to keep from sticking together.
• Toss hot pasta with ricotta, mint, basil, red pepper flakes, peas and roasted vegetables and serve with bread sticks.

Instructions

For Slaw:

• Toss shredded cabbage with the horseradish, lemon,may, fennel seed and onion.  Set aside (this can be done in advance).

For Soda Bread:

• Preheat oven to 375 F.

• Combine dry ingredients.

• Add butter cubes and break apart in the flour mix with your fingers until mixture resembles coarse sand.

• Mix in yogurt + water and raisins.

• Oil a pie/cake tin, form loaf into a circle by place dough on a floured surface, patting into a circle and folding in top and bottom like an envelope, then repeating with sides.

• Turn over so seams are facing down in pan and baking for 30-40 minutes or until cooked through and slightly browned on the outside.  Toothpick inserted in center should come out almost clean with only dry crumbs sticking to it.

Instructions

• Preheat oven to 400 F.
• Toss carrots and onion in some olive oil, a dash of balsamic vinegar, and a hefty pinch of salt.  Turn out onto a parchment/foil lined sheet pan and roast in the oven for 30-40 minutes.
• Heat a large frying pan over medium heat and briefly saute the kale in olive oil to soften and wilt it.
• Combine the ingredients for the balsamic vinaigrette in a large mixing bowl, and then toss the lentils, kale, and cooked carrots and onions until coated.

Instructions

• In a large dutch oven over medium heat, sauté carrots, onion, and celery in a mixture of butter and olive oil with a hefty pinch of kosher salt.  Sauté for 7-10 minutes until softened.
• Add garlic and sauté 2-3 more minutes until garlic browns.
• Add chicken stock and bring to boil, then reduce to the lowest simmer you can possibly maintain.  Add black pepper and bay leaves if using.
• Add the entire split chicken breasts, bones and all.  Simmer for 10-15 minutes.
• Carefully remove the chicken so as not to lose any bones in the soup.  Set aside and allow to cool and then shred the meat off the bone using two forks or a fork and knife.
• Add noodles and cook until they’re alllllmost done (they’ll be perfectly done by the time the soup is served-observe cooking time on package instructions minus 1 minute).  While the noodles are cooking taste to evaluate for seasoning, especially salt. Consider additions of miscellaneous herbs you might have - practically anything fresh from the garden, rosemary, oregano, thyme, herbs de provence.  Also appropriate would be hot sauce, vinegar if you’d like some extra brightness, dried spices such as cumin, smoked paprika, or light on the chili powder. Go easy with the quantities you add, and taste after each addition. Try not to add too many extra flavors as well - it’s nice to have something complex, but it’s also easy to “muddy” the flavors with too much.
• Add shredded chicken, parsley, and green onions and serve.