Showing posts with label dinners of the week. Show all posts
Showing posts with label dinners of the week. Show all posts

1.24.2022

10 Days of Dinners | Intermittent Fasting

6:19 AM 5 Comments

 


I often like to share "what I eat in a day" videos on YouTube... mainly because I love watching what other people eat in a day. Today, I'm doing a variation on that idea and sharing 10 dinners I recently enjoyed (plus a bonus meal).


When I say "dinner" I mean the biggest meal of the day. Sometimes that is lunch for me. I do the 16:8 method of intermittent fasting. I have breakfast at 9:00 a.m. and my last meal by 5:00 p.m. and then do not have anything to eat after that. 

Of course you can enjoy today's video whether you do intermittent fasting or not. Hopefully it gives you some inspiration on what to serve your own family for dinner. 


Disclaimer: This video is intended for entertainment purposes only and is not giving nutritional advice. If you are interested in intermittent fasting, please consult your doctor. 

I hope you enjoy today's video. 

News
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Comment of the Week

Jerri G. writes, "Hi, Jennifer. Thanks for the wardrobe videos. I've been working on this for about three years. After making a few mistakes, I am getting closer to what works for me and my climate, (south Texas). I have become much more selective about what items make it into my wardrobe and I am also willing to wait if I can't find the right piece. This is quite a turn around for me and I find it liberating."

Hi Jerri, I'm so excited for you to start the ten-item wardrobe journey! It's a very liberating experience!

Thank you for watching today's video. I would love to know what your favorite dinners have been lately. Let us know and your comment could be chosen as comment of the week on the blog.


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1.28.2021

*NEW* What's for Dinner? Family of 6 Meal Plan | Winter 2021

7:18 AM 10 Comments


Welcome to a brand new episode of What's for Dinner? In today's video I'm compiling the best recipes from our meal plan for the past few weeks. There is something here for everyone and in general, all of these meals were enjoyed by the adults and kids. I hope these meals give you some dinner inspiration for your family. 
 



Pineapple-Crusted Steelhead Trout with Coconut Rice and Green Beans

This is a delicious way to enjoy fish. Salmon works well if you do not have Steelhead trout. For the coconut rice, replace the water in the the rice cooker with coconut milk and cook as usual. Sauté green beans in oil with 1 Tbs soy sauce and 1 tsp crushed garlic. 


Pineapple-Crusted Steelhead Trout

Pineapple-Crusted Steelhead Trout

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

  • 1 16oz can crushed pineapple
  • 3 Tbs hoisin sauce
  • 1 Tbs brown sugar
  • 2 Tbs crushed garlic
  • salt and pepper to taste
  • 2 lb Steelhead Trout filet (or salmon)

Instructions

  1. Preheat the oven to 400 degrees F. Mix the crushed pineapple, hoisin sauce, and brown sugar until combined. If you are using chunk pineapple, combine those ingredients in a blender. 
  2. Prepare your fish by laying it on a greased baking dish. Spread the crushed garlic on the fish and season with salt and pepper. Pour the pineapple mixture on top. Roast in the oven for 20 minutes or until the fish is fully cooked in the center. 
  3. Serve with coconut rice and green beans. 

Ground Beef Tacos


These are pretty self-explanatory but I thought I'd include my kids' favorite meal: ground beef tacos. I cook 1 lb ground beef on the stove and drain the fat. Then I add 1/4 cup taco seasoning and 3/4 cup of water and cook for 5 minutes. I like to fry the corn tortillas in oil. I serve various toppings including chopped cilantro, green onions, grated cheese, chopped olives, red onion, and avocado. I finish them off with a squeeze of lime juice. Perfection! 

Steak with herbed butter, mashed red potatoes, and green beans

I am not the best at making steak. I always overcook it! But this herbed butter makes the steak very juicy. I serve this with red potatoes mashed with butter, cream, salt, and pepper and serve with green beans. 

Steak with Herbed Butter

Steak with Herbed Butter

Ingredients

  • 2 -4 Sirloin Steak filets
  • 1 Tbs chopped parsley
  • 1 tsp chopped thyme
  • 2 Tbs green onion, chopped
  • 1 stick of butter (1/2 cup)
  • 1 tsp chopped garlic
  • 1 tsp horseradish
  • 1 Tbs dijon mustard

Instructions

  1. Cook the steak according to your preference. We sear ours in a skillet for two minutes on each side or until a nice sear forms. We transfer the steak to the oven and finish off under the broiler for 5 minutes, flipping once for medium rare. 
  2. While the steaks are cooking, melt the butter in a sauce pan over medium heat. Add the garlic, horseradish, mustard, herbs, and onions.  Cook for 2 minutes, or until well-combined. 
  3. Serve the steak with the melted herbed butter on top. Serve with mashed potatoes and vegetables of your choice. 
Spinach Artichoke Chicken 
Spinach Artichoke Baked Chicken

Spinach Artichoke Baked Chicken

Ingredients

  • 8 oz cream cheese
  • 1 Tbs crushed garlic
  • 6 oz cooked spinach
  • 14 oz artichoke hearts, drained
  • 1/2 cup mozzarella cheese, shredded 
  • 3 Tbs chopped parsley
  • 4 chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp lemon pepper

Instructions

  1. Preheat oven to 400 degrees. Mix together the cream cheese, crushed garlic, spinach, artichoke hearts, mozzarella cheese, and chopped parsley until well blended.
  2. Prepare the chicken by seasoning it with salt, pepper, and the rest of the seasonings. Placed in a greased pan and top with the spinach artichoke dip. Bake in the oven for 35- 40 minutes or until the chicken is fully cooked or until an internal temperature reads 165 degrees F. 




Fried Ravioli with Garden Salad



 I have shared my fried ravioli recipe on the blog before. It's very simple. Beat two eggs in a bowl. In a separate bowl, combine one cup of dried bread crumbs with salt, pepper, 1 tsp italian herbs, and 1 Tbs grated parmesan cheese. Dip the ravioli in the egg mixture, coat in bread crumb mixture and fry in oil 1 to 2 minutes on each side or until golden brown. You could also use an air fryer for these. Serve with a side of marinara sauce and a garden salad. 

Buffalo Chicken Biscuit Bombs 

I originally saw this recipe on Delish but have modified it in the recipe card below. It is easy and a nice refreshing idea for lunch. I served this with grilled asparagus and glazed carrots. For the glazed carrots: boil the chopped carrots until they are cooked through (not mushy). Drain the water.  Cook the carrots on the stove with a pat of butter and a drizzle of honey. Serve hot. 
Buffalo Chicken Biscuit Bombs

Buffalo Chicken Biscuit Bombs

Ingredients

  • 1 large (or 2 small) boneless, skinless chicken breast, cooked
  • 3 Tbs buffalo sauce
  • 1/2 cup softened cream cheese
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1 Tbs Ranch dressing
  • 1 tube of refrigerated biscuits
  • melted butter for topping
  • chopped parsley for topping

Instructions

  1. Preheat the oven to 350 degrees F. 
  2. In a mixing bowl, blend the cooked, shredded chicken with the buffalo sauce (if you don't have this you can use hot sauce), cream cheese, shredded cheese, and ranch dressing. 
  3. Open the tube of biscuits and roll the biscuits out until they are around 4 inches wide. Scoop the chicken filling on top of the biscuits and then roll the dough around the mixture to create a ball and place seam side down on a greased baking sheet. 
  4. Bake in the oven for 20 to 25 minutes, or until golden brown. Brush with melted butter and sprinkle with chopped parsley. 

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Comment of the Week
KW writes, "So glad to see you using your beautiful china and not saving them for only guests like so many people do!"

Thank you, KW! Always use the best things you have is one of the concepts from Lessons from Madame Chic that has truly made everyday life more pleasurable.

Thank you for joining me for this week's video. I would love to know if you have a great recipe to share. Let us know in the comments or tag me on social media with #dailyconnoisseur

*NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

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10.12.2020

What's for Dinner? Family of 6 Meal Plan | Delicious Fall Recipes

7:12 AM 8 Comments

Welcome to a new What's for Dinner on The Daily Connoisseur. I believe that meal planning is a homemaker must and in today's video I share the highlights from my meal plan for the past two weeks. We make homemade Subway sandwiches, Salmon en Croûte, New England Clam Chowder, BBQ crock pot ribs, cheeseburgers, and creamy mushroom chicken. I hope you enjoy these delicious fall meals.


I like to write down the meal plans for the week to keep me on task. This is the meal planning notebook I like to use.


Oh, how I love subway sandwiches! We enjoy making them at home and they are just as good, if not better, than the kind you can get from the deli or sub restaurants.

Print

Homemade Subway Sandwiches

Author: Jennifer L. Scott

Ingredients

  • French Rolls
  • shredded lettuce
  • sliced tomatoes
  • sliced pickles
  • sliced pepperoncini
  • red wine vinegar
  • extra virgin olive oil
  • salt and pepper
  • Sliced provolone cheese (or cheese of your choice)
  • selection of choice deli meats 
  • mustard
  • mayonnaise

Instructions

  1. Toast your French Rolls for a few minutes in a hot oven (optional). Open the rolls and assemble the sandwiches. Place the lettuce, tomatoes, pickle, pepperoncini on the rolls. Drizzle with red wine vinegar and olive oil and season with salt and pepper. On the other half of the roll, layer your cheese and deli meats to your preference. Spread the mayonnaise and mustard on the meat and close the sandwiches. Slice in half and serve. 
Created using The Recipes Generator




Salmon en Croûte is a decidedly fancy dish, but is so easy to make. I hope you enjoy this excellent recipe. The best time to make this is when you have leftover creamed spinach. If you do not have leftover creamed spinach, you can make a simple spinach mixture by combining the following: 

Creamed Spinach: 
Sauté 20 oz of spinach in a lightly oiled pan until fully cooked. Combine 4oz cream cheese, 1/4 cup heavy cream, 1/4 cup shredded mozzarella cheese, and 1/8 cup shredded parmesan in the same pan the spinach was cooked in. Cook on low heat until the sauce is melted nicely. Once the sauce is warm and mixed together completely, add the cooked spinach and season with salt and pepper.


Print

Salmon en Croûte

Author: Jennifer L. Scott
An elegant, yet simple dish that will "wow" your family and guests.

Ingredients

  • 1 salmon filet (around 1 1/2 - 2 lbs)
  • 3-4 cups of prepared creamed spinach (leftovers work best here)
  • 1 sheet of thawed puff pastry
  • salt and pepper
  • egg wash

Instructions

  1. Preheat the oven to 400 degrees F. Roll out your thawed puff pastry on a floured surface. Remove the skin from your salmon filet, if necessary. Season both sides with salt and pepper. Spread around 1 1/2 cups of creamed spinach on the puff pastry. Use cold, leftover creamed spinach here as it will be thicker and will stay in place. Place your salmon filet on top and top with the remaining creamed spinach. Brush the margins of the puff pastry with egg wash. Pull the puff pastry over the salmon until it is wrapped like an envelope. Turn the salmon filet around so the puff pastry seam is facing down. Lightly score the top of the pastry with a knife. Brush remaining egg wash on top. Bake in the oven for 20 - 25 minutes, or until the salmon is cooked and the puff pastry is golden brown. 
Created using The Recipes Generator


New England Clam Chowder is an elegant, yet hearty dish. This would be amazing served in a homemade bread bowl... I'll have to do that next time! I served this with a salmon, pomegranate, goat cheese salad. It was a knock-out meal. Ben and I loved it! 

I'm trying out these beautiful, Aropeti placemats and napkins from John Robshaw. These are making an appearance in my holiday gift guide. 
Print

New England Clam Chowder

Author: Jennifer L. Scott

Ingredients

  • 4 strips of bacon
  • 3 carrots, chopped (or 3 ribs of celery... or both!)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 medium potatoes, cubed 
  • 1 cup water
  • 8 oz clam juice
  • 3 tsp chicken bouillon 
  • 1/2 tsp chopped thyme (fresh or dried)
  • 1/3 cup all-purpose flour
  • 2 cups of half and half (divided)
  • 1 can of clam sauce or 2 smaller cans of chopped clams
  • pepper for taste

Instructions

  1. Brown the bacon until crisp in a large stock pot. Remove the bacon and reserve the fat. Brown the chopped onion and garlic in the bacon fat for 2 minutes. Add the sliced carrot or celery and continue to cook for 5 minutes. Add the potatoes, water, clam juice, bouillon, thyme. Simmer until the potatoes are tender, around 15 to 20 minutes. Stir the flour into one cup of the half and half to create a thickener. Pour into the soup. Pour the remaining half and half in as well as the clam sauce or clams. If you do not have half and half, use one cup of cream and one cup of whole milk. Crumble bacon on top of each individual serving. 
Created using The Recipes Generator


We have either cheeseburgers or hot dogs once a week in our home. They are easy, crowd-pleasing meals and never really get old. Our cheeseburger recipes vary, but usually Ben grills the hamburger patties on the grill and tops them with cheddar cheese. I then lay out an assortment of toppings on a tray (I'm using this beautiful recycled marble slab from John Robshaw) and everyone can assemble their own burger to their tastes. This time we are using Hawaiian Sweet Roll buns, which were delightful. The toppings we used this time were the following: sliced beefsteak tomatoes, sliced onions, romaine lettuce, and sliced pickles. 


I made slow cooker BBQ ribs, which couldn't be easier... so there will be no recipe card for this one. I placed about 3 lbs of baby back pork ribs in the slow cooker and topped with 2 cups of bottled BBQ sauce (we like Sweet Baby Ray's). Then I cooked the ribs on low for 8 hours. For side dishes, I made baked potatoes. I rubbed the cleaned potatoes with olive oil and sprinkled the skin with Moton's Season All. Then I baked them for one hour at 350 degrees F. I topped the potatoes with butter, sour cream, and chopped chives. Cornbread and mixed veggies were also served. This was easy, hearty, and delicious! 


I created this creamy mushroom chicken inspired by the delightful Marry-Me Chicken a few weeks ago. This was delicious and a wonderful fall meal. I served the chicken with roasted acorn squash. To roast, cut the squash in half and take out the seeds. Place in a Bain Marie, top with butter and maple syrup, and place in the oven and roast for 1 hour at 400 degrees. 


Print

Creamy Mushroom Chicken

Author: Jennifer L. Scott

Ingredients

  • 4 -5 chicken breasts 
  • lemon pepper seasoning (enough to season your chicken breasts)
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 packet of baby Bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbs thyme, chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

Instructions

  1. Season the chicken on both sides with lemon pepper. Fry in a hot  oven-proof pan with the butter and olive oil until both sides are brown... 3 - 4 minutes per side. Remove the chicken from the pan and cover with aluminum foil. Place the mushrooms in the same pan and cook until they are brown and soft, around 10 minutes. Add the minced garlic and cook for an additional minute. Add the chicken broth, cream, and thyme and continue to cook until the sauce thickens. Add the chicken breasts back to the skillet. Place in a preheated oven (350 degrees F) for 10 to 15 minutes, or until the chicken is fully cooked through. Serve the chicken with extra sauce on top. 
Created using The Recipes Generator


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Comment of the Week

Mary M. writes, "All I keep thinking, every time you said "puffed sleeves" is Anne of Green Gables 😄"

Mary... me too! I have always loved puffed sleeves because of Anne! :) 

Thank you for watching today's video. I hope it brings you meal inspiration. If you have any meals you'd like to share, or requests, please let us know in the comments. 


*NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

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Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

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Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home


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# Daily Connoisseur Recipes # dinners of the week
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