Last week’s salmon was yummy – definitely one to repeat! Here’s this week’s meal plan.
Friday – Mexican baked penne (see recipe below)
Saturday – Chicken with capers and dill (see recipe below)
Sunday – steak
Monday – West african stew with quinoa (see this post)
Tuesday – Cumin and lime chicken
Wednesday – lentils with spinach and tomatoes over penne
Thursday – eggs
Mexican baked penne
1lb lean ground beef
3 cups salsa
1 can black beans
1 cup frozen corn kernels
3 cups uncooked penne pasta (I used brown rice penne, gluten free)
3 cups shredded monterey jack or cheddar cheese
Preheat oven to 350F and grease a 9 x 13 in backing dish.
In a skillet, cook beef until no longer pink.
Ad the salsa, beans, and corn kernels. Continue to cook for another 5 minutes to blend flavours. Remove from heat and set aside.
Cook penne in large pot of water. Drain well and return to pot. Add the beef mixture and stir well. Spoon half the mixture into the baking pan into an even layer, then sprinkle with half the cheese. Top with remaining pasta mixture and sprinkle with remaining cheese.
Bake for 35 to 40 minutes until bubbling and heated through.
Makes 8 servings.
Chicken with lemon, dill and capers
2 tsp butter
4 skinless, boneless chicken breasts
2 tsp capers
finely grated peel of 1/2 lemon
1/2 cup chicken broth
2 tbsp chopped fresh dill or 1/4 tsp dried dillweed
Melt butter in frying pan over medium high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Finely chop capers. Once chicken has browned, add capers, peel and broth to pan. Cover and cook over medium low heat, turning halfway through, until chicken is cooked (10 to 12 minutes). Remove chicken to platter. Stir dill into pan juices. Thicken sauce if needed by increasing heat, stirring often. Pour over chicken and serve with rice and asparagus or green beans.