This week’s menu that I have created has some of our favorites. They are recipes that are delicious on Day 1 and are still great leftover (essential for easy, yummy lunches). If you are looking for ideas, read on.
Monday: Beef Stroganoff
How can you go wrong with beef stroganoff? I fall back on my old recipe for Oven Baked Beef Stroganoff regularly. I like to slow cook this in the oven for a couple of hours so that the meat becomes more tender. Note of caution: the sauce will be relatively thin on the first day you eat it. For leftovers it will thicken up a bit more. We like it this way, but if you prefer it thicker you will want to add some more flour. We serve this over egg noodles with a side salad or steamed veggies.
Tuesday: Pesto & Goat Cheese Chicken
The pairing of goat cheese and pesto really brings this chicken to the next level. The recipe for Pesto & Goat Cheese Chicken is baked, but I have also made it on the grill with good results. To do this, cook the chicken on both sides until nearly done, then top with the goat cheese mixture and close the grill lid until the chicken has cooked through and the cheese mixture has gotten hot and melty. We usually serve it with a side of rice or orzo with whatever veggie is fresh.
Wednesday: Chipotle Chicken & Corn Tostadas
This is one of those recipes that I forget about and then I make it again and remember how amazing it is. This recipe for Chipotle Chicken and Corn Tostadas is from Fine Cooking, one of my favorite places to browse for new recipes. I usually use my homemade Chipotle Peppers in Adobo Sauce for this recipe, but you can also use canned (Embasa brand has 70 mg sodium per tablespoon). One other note – three ears of corn is way too much for us with this. We usually use one and it is enough.
Thursday: Pork Chops & Rice
My mother used to make this when I was growing up. I suppose I should say she made a salty version growing up, but it has translated well to a low sodium diet. it is easy and hearty and I usually have the ingredients on hand so it makes a regular appearance in our house. To make this, just sear pork chops (or pork medallions, or whatever cut of pork you have) in a deep skillet or pot. Do not cook the pork all the way through, just get it brown and then remove it from the pan. Toss in some chopped onion and celery, along with some herbs like rosemary, sage, and thyme. No fresh herbs? Dried will work fine. Heck, poultry seasoning works fine too. Cook the onions and celery for a few minutes and then add rice to the pan. I will let you decide how much. Stir the rice in the saute pan for a minute or two and then slowly add no-salt added broth (or water if that is all you have). How much? Equal parts liquid to rice. Put your pork chops back in the pan on top of the rice, put on a lid and simmer until the pork has cooked through and the rice is done (about 15-20 min). Voila!
Friday: Naked Persian Turkey Burgers
The recipe that I use for these is from SkinnyTaste‘s first cookbook. If you don’t have that cookbook, you can try something similar, like her recipe for Naked Greek Feta-Zucchini Turkey Burgers. I have not tried that recipe but it looks similar to the recipe in the cookbook. To make it low sodium, replace the seasoned read crumbs with unseasoned or, better yet, matzo meal, omit the feta (or replace with goat cheese), omit the olives, and replace the roasted red pepper with diced fresh.
Happy eating!
Thank you for yet another great meal plan for us lo-so families!
You’re welcome! Glad that you like these.