Good evening
FiMmers!
Were going to
get right down to the topic of the week- Meal Planning!
Planning
multiple meals for the week takes a bit of thought and just enough time to
rummage through this week's ad for items on sale. Furthermore, when you are
feeding a family of three like me, planning meals a month ahead and
doubling up on cooking every other day prevents a stressful dinner time
routine. Ideally, I like to have a few staples on hand (rices, grains, frozen
veggies, etc) and buy the meats and fresh produce we need each week. Writing
this all out helps me stay organized and there is
little variability to worry about. I have even subscribed to various websites
that offer recipes and shopping lists for ideas. Unfortunately, the last time I
planned anything ahead of time was 5 weeks ago and today I felt all out of
options for a quick and healthful meal.
I arrived at my
local grocery store at half past four (idiot move- everybody and their mom was
in line to check out) thinking I could drum up a fabulous Spring themed
concoction while walking though the aisles. This was another not so smart idea;
I just wanted box up all of the prepared foods and scarf them down
immediately. So I gave up and dashed out the store refusing to buy anything
other than my three year old's favorite yogurt. Between reviewing the alphabet,
completing homework assignments, and pretending to be Teenage Mutant Ninja
Turtles we needed to eat SOMETHING. I fell back on the basics and
prepared my favorite 20 minute meal: poultry, rice, and vegetables. I know, I
know...sounds super boring. And in reality it is. But when your working with a
limited schedule and hungry tummies you learn to modify simple dishes. I cannot
tell you how many times I have made this exact combination, but I
can tell you that it is tasty and easy every time.
Disclosure: I
do not use measuring cups or spoons. My taste buds tell me how much I need, so
please view this more as a guide and modify amounts or substitute ingredients as you like. This
was more than enough for 5 servings, so plenty of left overs to enjoy! Also, if
you have never eaten a scotch bonnet pepper or tasted a Jamaican pepper sauce, a
cream (yogurt) base lessens the extreme heat.
Hot Pepper
Turkey with Roasted Brussel Sprouts and Mushrooms
Ingredients
12 ounces roasted turkey breast (cut into strips)
1 bunch of cilantro
6 ounces of plain Greek yogurt
4 tablespoons Jamaican scotch bonnet hot pepper sauce
4 tablespoons olive oil
2 tablespoons lemon juice
8 ounces of whole mushrooms
1 pound of raw brussels sprouts (in microwavable bag)
2 bags of Multigrain Medley (10 minute)
One tomato
Salt, pepper, and other seasonings on hand to taste
 |
| 10 minute Multigrain Medley |
Directions
1.
Preheat oven to 500’F [broil].
2.
Line a baking sheet with foil.
3.
Cut bag to vent and place Brussel sprouts in microwave
for three minutes
4.
Wash and wipe the whole mushrooms, cut them into half
inch chunks.
5.
Remove Brussel sprouts from bag and cut in half
6.
In a bowl, drizzle 3 tablespoons of olive oil over the mushrooms
and Brussel sprouts.
7.
Season with salt free Cajun seasoning, paprika, and
cumin.
8.
Place veggies on foil lined pan and broil for 10
minutes.
9.
Prepare rice as directed.
10.
Flip vegetables with a spatula and broil another five
minutes or until golden brown.
11.
Mix yogurt, scotch bonnet pepper sauce, lemon juice, 1
tablespoon of olive oil and turkey strips in bowl.
12.
Add the rinsed and finely cut cilantro to the mixture, then season to taste with salt, paprika, and cumin.
13.
Serve with sliced tomato and enjoy!
 |
| Hot Pepper Turkey |
 |
| Roasted Brussel sprouts and mushrooms |
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