Today was a very nice day off. I made my usual after payday trip to Walmart for groceries. We are beginning the third week of a new way of meal planning. Over the past months, I noticed that a lot of our meals had turned into pre-made, processed foods, like breaded chicken, fish, tater tots and those meals in a bag. There were many times when I would come home from work and have no idea of what sounded good for dinner. So I would dive into the freezer and pull out something that you could turn into a complete meal in 11 minutes or so. Usually something that had a gravy and probably more salt content than I would normally use in cooking in a week or more.
Well, about a month ago, I decided that I needed to make a change. Hopefully also one that was a little more healthy. So I came up with a plan. I decided that I would plan our meals two weeks ahead. For the most part, I find a meat, a salad and some kind of veggie for each meal. I have been scouring cooking sites for dishes that sound good and relatively quick and easy to make. Then, as I come up with a plan for a day, I compile a shopping list for everything I need as far as ingredients.
So I thought for today I would share the recipes for today’s dinner.
Last night I made 4 Bean Salad. This is a dish that I remembered from my childhood, but I have never made it. I didn’t really care for it as a kid, but I was hoping that my taste buds had matured! LOL (They must have, because I thought it was pretty good.)
Four Bean Salad
1 can each:
green string beans
yellow wax beans
½ cup sugar
½ c red wine vinegar
½ cup salad oil
½ cup chopped onion
1 teaspoon salt
½ teaspoon pepper
Wash and drain all beans well. Pour remaining ingredients
over & chill for 24 hours, stirring once or twice.
The side was Baked Noodles Romanoff
1 (8 oz.) pkg. egg noodles
1 c. cottage cheese
1 c. sour cream
1/2 c. grated Parmesan cheese
1/2 c. herb seasoned bread crumb stuffing
1 tsp. parsley flakes
Combine drained noodles with cottage cheese, sour cream and grated cheese. Turn into greased 2 quart
Bake at 350 degrees until brown, about 25 minutes or longer if kept in
The meat dish was Lemon Pepper Chicken Breast. It was fried, so not completely the most healthy choice. So although it was tasty, I definitely won’t be making it frequently.
Lemon Pepper Chicken Breast
4 boneless, skinless chicken breasts
1/4 c. butter
1/2 c. flour
2 tbsp. lemon juice
Melt butter in skillet. Wash chicken and dust with flour.
Season well with garlic and pepper. Brown breast in butter.
Continue cooking until chicken is done, turning frequently.
Pour lemon juice in skillet. Simmer 2 minutes on each side.
Yum…a delicious dinner, if I do say so myself…