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Feedfeed 2018 Weekly Meal Plan: February 18

Easy Weeknight Dinner Hacks

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Editors
Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...

THE MENU
Sunday One Pot Pasta with Butternut Squash, Pancetta and Kale
Monday Chili Lime Salmon
Tuesday Spiced Quinoa Stuffed Sweet Potato
Wednesday Salmon Salad with Cauliflower, Eggs and Avocado
Thursday Arrabbiata Pasta
Friday Classic Chicken Parmesan
Weekend Blood Orange and Mascarpone Toast

THE GROCERY LIST
(the must-haves!)

8 oz diced pancetta or bacon
Shallot
4 cups cubed butternut squash (from about one 3lb squash)
1 32 oz box stock or bone broth
2 lb whole wheat spaghetti (spaghetti of choice)
6 cups chopped kale
Mascarpone cheese
2 cups grated parmesan cheese
4 limes
Fresh parsley
Salmon filets, 6 oz each (buy 1 for each person you are cooking for +2 to use in a second recipe this week)
6 bell peppers (2 red, 2 green and 2 yellow)
3 onions
Quinoa
4 sweet potatoes (or 1 for each person you are cooking for)
½ cup Greek yogurt
2 lemons
Radishes
½ lb haricot vert
1 head cauliflower
Cherry tomatoes
2 avocados
5 oz mixed greens
4 28 oz can diced tomatoes
1 ½ cups grated mozzarella
4-6 chicken cutlets
2 blood oranges (or citrus of choice)

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


Olive oil
Salt and freshly ground black pepper
Red pepper flakes
Garlic
Honey
Cumin
Turmeric
Nutmeg
Eggs
Red wine vinegar
Dijon mustard
Dried thyme
Dried oregano
Dried basil
Flour
Breadcrumbs
Bread



OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)


Vanilla bean paste
Sunflower seeds
Pumpkin seeds
Chia seeds
Fresh basil
Red wine
White wine
THE RECIPES
One Pot Pasta with Butternut Squash, Pancetta and Kale

Say hello to your new favorite way to cook pasta. There is no draining involved here, you cook the pasta in a flavorful bone broth or stock (store bought is fine!), which creates a creamy and flavorful sauce as it starts to reduce and get absorbed by the pasta. You'll only need 4 oz of pancetta or bacon for this recipe, but cook all 8 oz and reserve the leftover for a dinner later in the week.

GET 50+ PASTA RECIPES >

Feedfeed Tip When finishing pasta with cream, mascarpone or butter, always be sure to add it off the heat to prevent the dairy from curdling and breaking your sauce.
Chile Lime Salmon
by @jamaicamihealthymon

Got 20 minutes? Then you can enjoy this quick and easy sheet pan salmon dinner! We suggest doubling up on the peppers and onions, and making 2 more salmon filets than you need to use for leftovers later in the week. Serve with brown rice.

GET 50+ SALMON RECIPES >

Feedfeed Tip Behold the broiler! Bad news, winter isn't over any time soon. Good news, your broiler is the next best thing to a grill! Be sure to put it to use during the long winter months. Just keep an eye on things, they can cook quickly!
Spiced Quinoa Stuffed Sweet Potato
by @deliciousmartha

Here's where you will use those extra roasted peppers and onions. Simply use the pre-cooked veggies instead of the vegetables called for in the recipe. Heat them slightly in a pan with the spices called for in the recipe (if desired) and add them to the cooked quinoa before proceeding.


GET 20+ SWEET POTATO RECIPES >
Salmon Salad with Cauliflower, Egg and Avocado
by @thefeistykitchen

We can't resist a niçoise style salad, especially when most of the work is done ahead of time! Use your leftover salmon and cooked and crumbled bacon or pancetta here.


GET 50+ SALAD RECIPES >

Feedfeed Tip Got dressing stress? If the perfect emulsion is evading you, throw everything in a mason jar with a tight fitting lid and shake it like you mean it! You'll get a perfect dressing every time.
Arrabbiata Pasta
by @anettvelsberg

All this simple spicy tomato sauce needs is a 15 minute simmer on the stove. Double up on the sauce to use the leftovers for the chicken parmesan, and freeze any extra for a later use.


GET 50+ PASTA RECIPES >

Feedfeed Tip When cooking tomato sauce (or anything acidic), it's best to use a pot made from a non-reactive metal (stainless steel is best) as cast iron, copper or aluminum can interact with the acid affecting the color and taste of the finished product.
Classic Chicken Parmesan
by @vodkaandbiscuits

A comfort food classic! Use leftover arrabbiata in place of store bought sauce.

GET 50+ CHICKEN RECIPES >

Feedfeed Tip When breading anything, be sure to season the flour, egg mixture and breadcrumbs. Layering each component with flavor will ensure a properly seasoned final product. Before you add your chicken to the hot oil; add a bit of the leftover breading to the pan. If it bubbles up immediately, you are ready to fry, if not, give it a few more seconds to get to temperature.
Blood Orange and Mascarpone Toast by @goodfoodcravings

Since you'll have plenty of mascarpone in the fridge leftover from the one pot pasta, put it to good use on a seasonal toast! This version is topped with fresh blood orange, but feel free to top it with whatever fruit you have on hand.

GET 50+ TOAST RECIPES >