Meals of the Week – Teriyaki Pineapple Meatballs

Some weeks you have a freezer full of meat to use, other weeks the grocery store has great deals and then there are these weeks. This week I had a few things of mince in the freezer and some sausages and no good deals at the store. These weeks though force me to step away from my usual meals and through in something like fish pie or when Mr. H is working late just have a vague idea and decide when I am ready to cook.

Monday – Chow Faux Mein

Tuesday – Something with rice

Wednesday – Fish Pie

Thursday – Baked Potato Soup

Friday – Nachos

Saturday – Danish Sausages, Mash with Lingonberry

Sunday – Lasagna and Garlic Bread

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Teriyaki Pineapple Meatballs

Now that I am writing this up and I am sad this is not on the menu this week! Whenever I have a lone egg in the fridge I usually mark it for some meatballs, and as it happened when I went to make these the first time I also had some crushed pineapple needing to be used so I added it on a whim and it actually made the dish!

Ingredients:

Meatballs:

1 lb ground meat – I used beef but I think turkey would be really good

1 egg

Breadcrumbs – about 1/2 cup

1 garlic clove minced

1 tsp ground ginger

salt and pepper

1 tsp soy sauce

pinch of red pepper flakes

Teriyaki Pineapple Sauce:

1/4 cup soy sauce

1 cup water

1 tsp fresh grated ginger

3 tbsp brown sugar

1 minced garlic clove

2 tbsp corn starch dissolved in 1/4 cup cold water

1 cup crushed pineapple – if you do not want pineapple pieces you could just use 1 cup pineapple juice

What to do:

Combine meatball ingredients in a mixing bowl. Scoop into balls and place on a lined baking sheet. Bake for about 15 minutes at 180 C.

While the meatballs are baking combine water, soy sauce, brown sugar, garlic, pineapple and ginger in a pan, bring to a boil stirring constantly.

Add corn starch mixture to pan.

Continue stirring while the sauce thickens.

Add the mostly cooked meatballs to the sauce covering them and let simmer till fully cooked and infused with sauce.

Serve over rice or noodles.

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Meals of the Week – Mixing Up Meal Ingredients for Something New

When I did this weeks meal plan it was very cold and grey out so it is jam packed with comforting and totally not healthy food!

Monday – Mince and Mozzarella Italian Pasta Bake

Tuesday – Chicken Stroganoff with Rice

Wednesday – Chicken and Broccoli Puff Pastry Pies – never did them last week

Thursday – Pork Chili and Cheesy Fries

Friday – Crunchy Tacos and Refried Beans

Saturday  – BBQ Chicken with Ranchero Rice

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Last week I had curry on the meal plan but all that day I was not in the mood for curry and then Mr. H came home with some beers and in a really cheery mood since he got Friday off work so decided to switch up the meals.

That is the great thing with meal planning though, sometimes it is just having ingredients at hand rather than cooking what is next in line.

I had already defrosted the chicken so we threw out some ideas and ended up with fajitas. It ended up working like this:

ingredient mix up

I used the main curry ingredients and the main fajita ingredients then used cupboard staples to make a marinade and then some of the ingredients for the next days meal to round it out. The ingredients I used from the Spicy Coleslaw Pork Wraps was enough to go around the next day so that meal was still on plan. Nothing went to waste from the curry meal as the coconut milk and curry paste will stay good for another day.

And that is why I love meal planning you have everything ready to go for meals you love and save money and time in the process.

Meals of the Week – Ranchero Rice

I am happy we have been stocking up the freezer lately since this weeks ad was rather weak in terms of good meat deals, however the onions and cabbage are on mega discount! They are 2.90 kr per kg which works out to something like $0.20 per lb, they often go on sale like that in the fall and winter here and provide some great vitamins and heartiness when the other vegetables skyrocket in price.

Monday – Kassler Pasta Bake

Tuesday – Shepards Pie

Wednesday – Thai Red Curry

Thursday – BBQ Pork Loin and Spicy Slaw Wraps

Friday – Deluxe Sausage Dogs and Fries

Saturday – Chicken Broccoli Puff Pastry Pockets

Sunday – Beef Roast with Mash and Honey Bacon Brussel Sprouts – We never did them last week so this week I am getting them done!

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Ranchero Rice

This is a great side dish for bbq chicken, as a main with various toppings like salsa and lettuce, or as a base for burritos. The recipe makes enough for me to use it for a dinner side and lunch usually which is great for such cheap ingredients and can be easily adapted to be vegetarian by switching out the broth.

Ingredients:

1 cup rice

1/2 large onion diced or one small onion

1-2 garlic cloves diced

1 cup salsa

2 cups chicken broth

1 carton beans drained of liquid – I usually use kidney beans but I am sure any type would work

50 grams butter or margarine

cheese

What to Do:

In a large skillet gently cook the onion and garlic in the melted margarine

When soft add in the rice and cook stirring often till the rice begins to change color and is coated in the margarine about 5 minutes

Add in the salsa and then beans thoroughly incorporating

Pour in the broth gently stirring and bring to a boil

Put the lid on the pan, turn down the heat and let simmer for about 15 minutes

Check to make sure the pan still has some liquid and the rice is just about cooked

Cover with cheese and recover, letting the steam melt the cheese about 5 minutes

Meals of the Week – Garlicky Mustard Green Beans

I started this post last week but never go around to publishing so I am just adding on this weeks meals and going along with it!

Monday – BBQ Chicken and Ranchero Rice

Tuesday – Cobb Salad

Wednesday – Tuna Noodle Casserole

Thursday – Teriyaki Meatballs with Rice

Friday – Chicken Strips and Fries – Never did this one last week

Saturday – Sloppy Joe Puff Pastry Pockets with Carrot Sticks and Dip

Sunday – Sunday Roast Beef with Potatoes, Peas, and Gravy – We are going to try and do a roast each Sunday this fall

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Monday – Chicken Stroganoff

Tuesday – Pork Loin, Rice and Shredded Brussel Sprouts with Bacon and Honey

Wednesday – Chicken Noodle Soup

Thursday – Kassler and Veggie Pot Pie Potato Bake

Friday – Pizza

Saturday – Cheese and Bacon Sausages and French Fries (or we might eat out)

Sunday – Roasted Chicken, Mash, and Garlicky Mustard Green Beans

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Garlicky Mustard Green Beans

Lately I have been trying to have one vegetable side dish at dinner and this is one that Mr. H keeps requesting which is great as it is easy peasy! Now I do not have exact measurements but taste as you go along and cater to your particular taste buds.

Ingredients:

500 grams frozen green beans

Dressing:

2-3 garlic cloves minced

approx. 3 tbsp oil

approx. 1 1/2 tbsp vinegar – I have used both white wine and apple cider

approx. 1 tbsp mustard – I prefer using a dijon but will use any on hand besides the yellow American kind

salt and pepper

optional red pepper flakes

What to Do:

Mix the dressing ingredients in a small bowl and set aside to let the flavors meld together

Set out your green beans to get to room temperature

If using as a side to stove top cooked meat:

In the hot pan you just cooked your meat in add the green beans and let them steam for a few minutes in the residual cooking fat then add in dressing mixing well and then cover letting the beans finish cooking and the dressing to fully incorporate

If you using for a vegetarian side or non stove topped cook meat:

In a large skillet or dutch oven heat a small knob of margarine/butter and then proceed as above

Note:

Green beans lose heat rapidly so timing can be key and I often cook mine as the meat is resting and I am finishing up any other odds and ends for the other dishes of the meal

You could also add some bacon, parmesan, or lemon zest for a bit more richness

Meals of the Week – We eat Spam

This week I just planned out seven meals but only one has a set day since Mr. H has the week off we thought it might be better just to play it by ear.

Pork Ramen

Chili con Carne served with tortilla chips, cheese, salsa, and creme fraiche

Spicy Chicken Strips with French Fries

Lamb Roast with potatoes and green beans

Hawaiian BBQ Taquitos and black beans

Greek Chicken Wraps

Rice Bowls – This will be on Sunday so there are leftovers for Monday

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SPAM

Each week I try and prepare us well balanced dinners with veggies and meat and make sure we have fruit on hand for snacks but sometimes you just need something that is none of those things which is where a meal like this comes in.

It all started out as a joke one year, my grandparents put together this amazing Thanksgiving care package for us with gravy, stuffing mix, mashed potatoes, yams, pumpkin pie mix and then as a turkey substitute a can of turkey Spam.

My grandpa thought it was hilarious and could not wait to see what I was going to say about it. The thing was though that Mr. H never grew up with any idea about Spam and was all ready to cook it up and eat it and so I did since it was in the cupboard. I cut it into strips, fried it and served with over a salad.

Guess what it was a hit! Mr. H loved it and so every once in a while my grandparents will slip in a can into a care package. Now we have a set meal for it that includes fried Spam, noodles, soy sauce, sriracha, and creme fraiche/graddfil.

It may sound crazy but it is actually a really nice comforting lunch, not going to get you any points at the doctors of course but not all meals can.

Meals of the Week – Veggie Pot Pie Potatoes

This is the last week Mr. H is at the hospital before school starts up and I am so excited that I will get a break of trying to think of food that reheats and carries well for a few weeks.

Monday – Ham and Chicken Dirty Rice

Tuesday – Shepards Pie

Wednesday –  Spaghetti and Meatballs

Thursday – Pork Loin and Veggie Pot Pie Potatoes (recipe below)

Friday – Chipotle Chicken One Pot Pasta

Saturday – Korean Beef

Sunday – Leftovers

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Veggie Pot Pie Potatoes Recipe

I made this recipe up a few weeks ago since I had some celery I needed to use up and Mr. H has asked if I will make it every week since! I am totally ok with that though since I love pot pie filling and potatoes!

Ingredients:

600 grams of potatoes – I have been using King Edward

2 carrots diced

3 stalks of celery diced

1 onion diced

1-2 cups chicken broth

1 cup milk

75 grams butter/margarine

3 tbsp flour

salt, pepper, red pepper flakes, thyme

What to do:

Pre-heat oven to 400 F

Cut potatoes into thin slices and parboil – drain and set aside

In a large frying pan saute the onion in 70 grams of the fat till tender and then add in carrots and celery saute for a few more minutes seasoning with the salt, pepper, and red pepper flakes. You want them to retain a bit of crunch but not be raw.

Stir in the flour making sure to coat the vegetables and get it all incorporated with the fat in the pan.

Slowly stir in the cup of milk making a nice roux.

Once the milk is all stirred it should be a very thick paste, now slowly start adding in the broth.

You want a thick gravy like mixture so I usually use just one cup of broth but it can vary so I like having the two cups ready.

Once your mixture is at the consistency you want add the thyme and taste test for seasoning.

Let it simmer on low while you layer half the potatoes in the bottom of a baking dish.

Pour over the veggie mixture and then layer the remaining potatoes on top.

Cover with the remaining butter and bake till golden and slightly crispy along the edges about 30 minutes.

Optional:

If you want to change it up after 20 minutes in the oven you can take it out cover with thinly sliced ham/kassler cover with cheese and then put back in the oven.

Also to the filling you could add bacon or thinly sliced sausage to make a complete meal instead of side dish out of it.

Change up the veggies adding cabbage, peas, or bell pepper for insistence.

Meals of the Week – Thai Red Curry

I tried something new last week, each time I or Mr. H said something sounded good I wrote it on the list on the fridge so this week I already had three meals planned! Made it easy and now I am really excited to eat them.

Monday – Pork Loin, Rice Pilaf, and Green Beans

Tuesday – Kassler and Potatoes au Gratin

Wednesday – Tuna Noodle Casserole

Thursday – Chicken Broccoli Braided Flat Pie

Friday – Pizza

Saturday – Soft Tacos

Sunday – Cottage Bacon Mac n’ Cheese

Monday – Chicken and Rice Surprise – Mr. H will be working so I will make something featuring chicken, rice, and all the bits and bobs left from the week

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Thai Red Curry

This started out as a Mr. H recipe, he was in the mood for something different and found a recipe on a Swedish site. Well that was over two years ago and now I have tweaked it here and there and made it my own and I highly doubt Mr. H will be cooking it again!

Ingredients:

1 lb / 450 grams meat –  I usually use either two chicken breast or one pork loin

1 can coconut milk

1 green bell pepper – diced

1 leek – cut in half and then sliced

1 tbsp sugar

3 tbsp red curry paste

1 chicken bouillon cube

juice from 1/2 lime

1/2 – 1 cup water

flour

salt and pepper

oil

What to do:

Cut the meat into bite size pieces

Season the meat with salt and pepper then toss with flour in a high sided bowl

Heat the oil in a medium size pot (I use my dutch oven)

Brown the meat in batches and set aside

In the same pot combine the curry paste, coconut milk, sugar, bouillon cube, and lime juice and bring to a boil

Add the browned meat to the mixture and add the water so the meat is covered in sauce

Simmer for 10-15 minutes stirring occasionally

While that is simmering gently cook the leek and bell pepper in a separate pan adding to the curry in the last few minutes

Serve over rice with lime wedges and sriracha

Meals of the Week – Spicy Basil and Lemon Noodles

Last week there was tons of discounted meat at the grocery store so we stocked up and doing up the meal plan this week was a breeze!

Monday – Cheesy Beef and Rice Burritos – I did up a enchilada sauce I baked them

Tuesday – Pot Pie Potato Bake with Pork Loin

Wednesday – Southwest Chicken One Pot Noodles

Thursday – Hot Wings and Pizza – You just need a night like that sometimes

Friday – Hawaiian BBQ and Spicy Coleslaw Wraps with Mashed Black Beans

Saturday – Stir Fry

Sunday – Reither Goulash

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Spicy Basil Lemon Noodles

I made this a few weeks ago to accompany some salmon and really loved how fresh it tasted. One thing to note is you can serve it as a cold salad right away or make the sauce ahead of time to toss with hot noodles. I made it ahead of time and then reheated it fastly in the hot frying pan I used to cook the salmon.

Ingredients and What to Do:

IMG_0058

In a small bowl mix together:

3 dl gräddfil – if you do not have access to gräddfil you can use creme fraiche or plain food yogurt

Juice and zest from half a lemon

2 garlic cloves grated

1 tsp red pepper flakes – if you do not love spicy food reduce or omit this

Basil – I used 15 grams frozen chopped basil, if using fresh I would start slow till you get to the taste you desire

Salt to taste

Once all ingredients are mixed together chill in fridge till ready to use, I would suggest chilling for at least 10 minutes to let all the flavors combine.

Meals of the Week – Spicy Coleslaw Beef Wraps

This week I got a bit grumpy with Mr. H while planning which was unfair as he only said he did not care for something I was planning. I sometimes find it hard to remember that it is not only me eating what I cook and especially if he tries to come up with something else I need to listen!

Monday – Beef Bowls with Broccoli

Tuesday – Sweet and Sour Pork

Wednesday – Thai Red Curry

Thursday – Chicken, Mash, and Green Beans – We had this on Sunday too!

Friday – BBQ Chicken Sandwiches and Potato Salad

Saturday – Eating Out!!!!

Sunday – Spaghetti

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Spicy Coleslaw beef wraps

I made this week and was ready to eat my three and then Mr. H’s three then go to the store to make more!

Ingredients:

Thinly sliced and seasoned beef – I used about 300 grams

1/2 small head of cabbage

1 carrot

1 1/2 dl grädfill – you can also use creme fraiche or a food yogurt

Hot sauce – I used sriracha

1 tomato diced

1/3 of a cucumber diced

Juice from 1/2 a lemon

Crumbly salty cheese like salladost, feta, or cotija

Tortillas or other flat bread of your choice

What to do:

Finely shred the cabbage and carrot, I used my food processor, then combine with the juice from the lemon, grädfill, hot sauce, and salt. Once combined and taste tested refrigerate.

Grill meat either on the stove or BBQ, I used our ridged grill pan, and cut into thin slices.

grilled meat

Layer tortillas with coleslaw, meat, veggies and then cheese!

Meals of the Week – Kassler and Rice Bowl

This week I am going low key as it is just too hot for anything complicated!

Monday – Sausage Potato Bake

Tuesday – Chicken and Teriyaki Noodles (never did these last week)

Wednesday – Chicken and Broccoli Rice

Thursday – Salmon and Basil Noodles

Friday – Lamb Roast and Potatoes

Saturday – Steak Wraps

Sunday – Some sort of Quiche

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Like I said summer is all for easy meals and minimal oven usage, which is why throwing some ingredients in a bowl with rice is so great!

ham and rice bowl

I made this on Friday night, I was home alone on my birthday and just wanted a me type meal. Nothing fancy or award winning but that would fill me up and make me happy.

I fried up some kassler, shredded carrots, then added it to my rice with a crumbling of salladost and then soy sauce and sriracha.

It was so good and I cannot wait for another night to make it!

What do you like to put on your rice?