Showing posts with label meal planning. Show all posts
Showing posts with label meal planning. Show all posts

10.25.2021

What's for Dinner? Delicious Fall Meals

10:42 AM 4 Comments

 


Welcome to a new episode of What's for Dinner? In today's video I'm sharing 3 delicious and easy-to-make fall dinners, plus my favorite pumpkin pie smoothie. I hope you enjoy today's video. 


I have included the printable recipe cards for you down below. We are making Thanksgiving Turkey Pot Pie, Vegetarian Cheese and Vegetable Twist, Spaghetti Squash Casserole, and Pumpkin Pie Smoothie. 


⚜️ Featured in today's video

⚜️ What I'm Wearing Mer Sea Lisbon Travel sweater
Londontown Vendetta nail polish JenniferS for 25% off

Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie

This is the perfect dish for Thanksgiving leftovers

Ingredients

  • 2 cups cooked stuffing 
  • 1/4 cup chicken broth
  • 2 oz soft cream cheese
  • 3/4 cup turkey gravy
  • 2 cups shredded, cooked turkey
  • 1 cup broccoli florets (cooked or raw)
  • 1/2 cup shredded cheese
  • 2 cups prepared mashed potatoes
  • 2 Tbs melted butter
  • 1/2 cup French Fried Onions for topping
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350°. Combine stuffing and broth to moisten. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake 10-15 minutes.
  2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, cheese, salt and pepper. Spoon over crust.
  3. Placed mashed potatoes on top of the pie. Drizzle with melted butter. Sprinkle with French Fried Onions. Bake until heated through and lightly browned, 25 minutes.
  4. Serve with a side of cranberry sauce. Enjoy! 

Vegetarian Cheese and Vegetable Twist adapted from the Kraft website recipe. 
Vegetarian Cheese and Vegetable Twist

Vegetarian Cheese and Vegetable Twist

This vegetarian dish makes a great party appetizer or main course, when paired with a salad.

Ingredients

  • 2 eggs, beaten
  • 4 oz softened cream cheese
  • 1/2 cup shredded cheddar cheese
  • 3 cups broccoli florets (cooked or raw)
  • 1 pint sliced mushrooms
  • 1 cup whole cherry tomatoes
  • 4 green onions, sliced
  • 2 8oz cans refrigerated crescent rolls

Instructions

  1. Pre-heat oven to 375ºF. Mix eggs, cream cheese, and shredded cheese until blended. Stir in broccoli, mushrooms, cherry tomatoes, and green onions until well incorporated. 
  2. Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on a greased baking pan, with bottom sides of triangles overlapping in center and points of triangles toward outside. (It should look like a "sun".) Spoon cheese and vegetable mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough to create the ring.
  3. Bake 35 minutes or until crust is golden brown. 

Spaghetti Squash Casserole
Spaghetti Squash Casserole

Spaghetti Squash Casserole

Ingredients

  • 1 large spaghetti squash, cut in half and de-seeded
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 4 to 5 cups of Spinach 
  • 1 pint mushrooms, sliced
  • 28 oz Spaghetti Sauce
  • 12 oz Sweet Italian sausage
  • 1 1/2 cups shredded white cheddar cheese

Instructions

  1. Pre-heat your oven to 350 degrees F. Slice the spaghetti squash in half and take out the seeds. Place sliced side down in a large casserole dish filled with 1 inch of water. Bake until fully cooked, around 1 hour. Allow squash to cool slightly. 
  2. Cook the sausage on the grill or a grill pan until fully cooked through. Set aside. Chop into smaller pieces once cool enough to handle. 
  3. Meanwhile, sauté onion and garlic in olive oil until soft. Add mushrooms and cook until soft. Add spinach and cook until wilted. 
  4. Scoop the cooked spaghetti squash into a large bowl. Add the spaghetti sauce, cooked sausage, and cooked vegetables. Add salt and pepper to taste. Stir to combine fully. Place squash mixture into a greased casserole pan. Sprinkle with half the cheese. Bake for 30 minutes, or until fully cooked. Sprinkle extra cheese on each individual topping. Enjoy! 

Pumpkin Pie Smoothie
Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

Yield: Serves 1

Ingredients

  • 1 banana
  • 1/2 cup whole fat Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 1 Tbs ground flax seed
  • 1 Tbs almond butter
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  1. Combine all ingredients in a blender until well incorporated. Serve in a pretty glass with a reusable straw. Enjoy! 

News

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Thank you for watching today's video. If you make any of the recipes, please let us know how they turned out! 


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# Daily Connoisseur Recipes # fall recipes
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10.29.2020

What's for Dinner? Delicious Fall Meals from our Meal Plan | Family of 6

7:04 AM 1 Comments

 


Welcome to a new Dinners of the Week video on The Daily Connoisseur. I'm sharing the highlights from our meal plan for the past two weeks in today's video.

 

 You can find the printable recipes down below. I hope today's post gives you some great ideas for your family. 


BBQ Lime Cod with Coconut Rice 


This recipe was given to me by my neighbor who is an excellent cook. Her family is from Mexico and one afternoon she told me about this marinade her family love to put on fish that she has enjoyed since childhood. She explained that it was a combination of BBQ sauce, mayonnaise, and lime juice. I thought it sounded like an odd combination but she assured me it was delicious. They like this over fish and shrimp. My neighbor couldn't give me the exact recipe because she cooks from intuition, so I came up with my own, and it turned out so good. She was right!

Print

BBQ Lime Cod with Coconut Rice

This unusual marinade is delightful. You should try it!

Ingredients

BBQ Lime Cod
  • 1 cup bbq sauce
  • 1/4 cup mayonnaise
  • juice of one lime
  • 1 1/2 - 2 lbs of cod
  • salt and pepper to taste
Coconut Rice
  • 4 rice cooker cups of white rice 
  • (a rice cooker cup is around 3/4 cup)
  • One 14 oz can of coconut milk
  • water
  • shredded coconut

Instructions

BBQ Lime Cod
  1. Mix the bbq sauce, mayonnaise, and the juice of one lime together. Season the fish with salt and pepper to taste. Brush the marinade on the fish and allow to marinate for 20 minutes to one hour. Bake in a preheated oven at 400 degrees F for 20 minutes or until the fish is cooked through. Finish off under the broiler for 2 minutes, if desired. Serve with coconut rice and steamed vegetables. 
Coconut Rice (rice cooker)
  1. Place 4 rice cooker cups of rice in a rice cooker. Add one can of coconut milk and add water until the four cup line is met in your rice cooker. Cook until done. Meanwhile, toast the shredded coconut in a hot pan until browned. When the rice is cooked, serve with shredded coconut on top. 
Created using The Recipes Generator


Chicken Pot Pie


I regularly make chicken pot pie during the fall and winter seasons. I've made this for you before on the channel as a freezer meal. Today I show you how I make one batch for dinner tonight and enough to freeze for a future meal. This time I use pre-made puff pastry, which is delicious and makes the pie easy to construct on a busy weeknight. 


Print

Chicken Pot Pie

Yield: Makes one pie and enough for one extra freezer meal

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 large onion, chopped
  • chopped carrots and celery (2- 3 cups total) 
  • 4 large chicken breasts
  • chicken broth
  • Season-all or other favorite seasoning
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 to 4 cups reserved chicken broth 
  • chicken bouillon (optional) 
  • puff pastry 

Instructions

  1. Place the chicken in the slow cooker and pour chicken broth until covered. Cook on low for 8 hours. When the chicken is cooked, remove from the slow cooker (reserving the broth). Place the chicken in the Kitchen Aid mixer and beat until shredded. Meanwhile, brown the chopped onion, celery, and carrot in olive oil in a hot pan on medium heat until the vegetables are softened and browned. In large stock pot, melt the butter. Add the flour to create a roux and cook until the flour is incorporated in the butter and the floury taste has cooked off. Add 3 to 4 cups of chicken broth from the slow cooker (add bouillon, if desired for extra flavor).  Cook until a thick sauce forms. Add the cooked vegetables and shredded chicken. Season with salt and pepper or your favorite seasoning (I like to use Season-All). Add  half to a greased casserole or pie dish. Roll out a thawed puff pastry on a floured board. Place the pastry on top of the pie filling. Cut slits into the top of the pie and brush with egg wash. Cook at 350 degrees F for 30 minutes, or until the pastry is browned. Take the other half of the chicken filling and freeze for a future occasion. Enjoy. 
Created using The Recipes Generator

Spaghetti Bolognese


This is my mother's spaghetti bolognese recipe... and my mom is the best cook ever. She cooks from intuition too so I've had to guess at the exact elements of this recipe to make it just like hers. It's not quite as good as hers, but she approves. The kids love this dish especially, and it's great served with garlic bread and a side salad. The plate featured in this photo is Spode Woodland china DCHOL10 for 10% off (some exclusions apply).


Print

Spaghetti Bolognese

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 large onion, chopped
  • 3 to 4 cloves of garlic, crushed
  • 1 lb ground beef
  • salt and pepper to taste or 1 tsp Morton's Season- All
  • 1 28oz can of whole tomatoes (San Marzano are my favorite)
  • 1 15oz can of tomato sauce 
  • 1 Tbs Italian herbs
  • Parmesan cheese 
  • one package spaghetti or angel hair pasta

Instructions

  1. Cook onion in oil until browned. Add the garlic and cook for one to two minutes. Add the ground beef and cook until brown. Drain the fat and return to pan. Season the beef with salt and pepper or your favorite seasoning. Add canned tomatoes and sauce to the pan. Add Italian herbs and simmer for a minimum of 30 minutes. Add a half a cup of water if the sauce cooks down too much.  Cook pasta according to directions on the package. Drain. Add the pasta to the sauce. Serve with shredded parmesan cheese. 
Created using The Recipes Generator

Air Fryer Fish Tacos 


This was my first time making fish tacos with the air fryer. And while I messed up the order of the fish batter, they still turned out great! I highly recommend these delicious fish tacos. I looked up the recipe on how to fry fish from the air fryer handbook that came with my machine. I added the taco seasoning to the flour to make this more appropriate for tacos. 

Please note that all air fryers are different. Please follow the instructions on your air fryer. I have the Cosori model in white. 




Print

Air Fryer Fish Tacos

Ingredients

  • 1 lb cod cut into 1 inch chunks.
  • 1/4 cup all-purpose flour
  • 1 Tbs taco seasoning
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • non-stick cooking spray
  • corn tortillas
  • 2 limes, cut into wedges
  • shredded cabbage
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • juice from one lime
  • 1 tsp garlic powder
  • salt and pepper

Instructions

  1. Please note: All air fryers are different. Please follow the instructions for your air fryer. I have the Cosori air fryer.Mix the flour and taco seasoning in a bowl. Coat each piece of fish in the flour mixture, then dip in the beaten eggs, and roll in the breadcrumbs. Preheat your air fryer to 350 degrees F and press start. Spray the fish on both sides with the cooking spray. Place into the basket of the air fryer. Select frozen foods and place cook time at 6 minutes. Press start. Shake the basket halfway through cooking. Meanwhile, mix the sour cream, mayonnaise and lime juice together. Season with salt and pepper. Fry the corn tortillas lightly in vegetable oil in a frying pan. Top with the air-fried fish. Top with shredded lettuce and the sour cream sauce. 
Created using The Recipes Generator

Taco Pizza


While we are on the subject of tacos, why not take it a step further and make a taco pizza? :)  This recipe is from All the King's Morsels and rather than create a recipe card for you here, I am going to link to the original recipe. Kristen's food blog is so good, you should check out the rest of her recipes too. I altered the recipe slightly to use what I had on hand. 

Carne Asada Burritos 

I guess we were all feeling like Mexican food this week! The last meal featured here is carne asada burritos. I am not providing a recipe card here because I do not have a carne asada marinade to share with you. We buy our carne asada steak already prepared from Trader Joe's. Ben grills it on the BBQ and slices it into thin strips. I fry the floured tortillas until crispy. We top with the steak, homemade guacamole, salsa, shredded lettuce, and cheese. I served this with a side of steamed corn, served with butter and season-all. 

I hope you enjoyed the dinners this week. If you make any of the meals, please come back and let us know how you enjoyed them. 

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Comment of the Week

Jessica writes, "What a wonderful post Jennifer. I loved hearing your 'behind the scenes' thought process in regards to all the aesthetic decisions. A beautifully laid table truly marks a special occasion, and makes it all the more memorable to those who share in it. I had never thought of using bay leaves in place of more conventional flowers and greenery, but you have inspired me! I placed a large vase full of leafy rosemary on the dinner table last night and received many a comment on the attractive aroma the arrangement gave off. Thank you for reminding me that where there is a creative will, there is always a way!" - Jessica

Hi Jessica, 

When the roses are not in bloom, I certainly miss them, but it's fun getting creative with unconventional choices like the bay leaves. I like to use rosemary and lemon verbena too. Any green tree or shrub with interesting leaves would work. If you do a similar arrangement, let us know how it goes! 


Thank you for watching today's video. I hope you enjoyed seeing our meals of the week. Let us know what recipes you have been enjoying lately. If you've made any of the recipes from my videos please let us know how they turn out. I look forward to hearing from you! 


*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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Twitter @JL_Scott

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FTC: This post is not sponsored. I use affiliate links, including Amazon affiliate links. 
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