Meal Plan #11, July 27th
Hi,
I don’t seem to be able to make room in my week for this English edition of the meal planning newsletter, so I’ll stop it for a while, until I figure out how to include it in my schedule and enjoy the process more. Thank you for being here for these 11 editions, I hope it was at least an inspiration if not a useful tool.
The best to all of you!
Meal Plan
Monday: 20 minute Crispy Garlic Chicken Noodles
Tuesday: Rosemary Orange Glazed Roasted Pork Tenderloin
Wednesday: Savory Turkish Zucchini Pie
Thursday: Halloumi and Mediterranean veg traybake
Friday: Italian Hasselback Chicken Breasts
Shopping List
Recipes
Monday: 20 minute Crispy Garlic Chicken Noodles
8 ounces wide rice noodles
⅓ cup, plus 1 tablespoon tamari/soy sauce
¼ cup sweet Thai chili sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon sushi ginger, chopped
chili flakes
1 pound boneless skinless chicken thighs or breasts, sliced
2 tablespoons flour or cornstarch
3 tablespoons salted butter
4 cloves garlic, chopped
1 shallot, sliced
2 bell peppers, thinly sliced
4 scallions, chopped
1 cup Thai or regular basil, chopped
sesame seeds, for serving
Tuesday: Rosemary Orange Glazed Roasted Pork Tenderloin
1h 10minutes
2 Pork Tenderloins
1/2 Orange, cut in quarters
1/4 Cup Orange Juice
5 Cloves Garlic
1/4 Cup Smoked Paprika
2 Tablespoons Olive Oil, extra virgin, plus 2 teaspoons
6 Tablespoons Kosher Salt
6 Yukon Gold Potatoes, halved
1 Bag Brussels Sprouts, stems removed, halved
1 Orange Zested
1/4 Cup Orange Juice
1/4 Cup Orange marmalade, or apricot
2 Tablespoons Brown Sugar
1/2 teaspoon Rosemary, freshly chopped
1/4 teaspoon Cinnamon
Wednesday: Savory Turkish Zucchini Pie
40 minutes
450 g shredded yellow squash or shredded zucchini, about 2-3 zucchini
120 g ricotta cheese
75 g crumbled feta cheese
100 g grated Gruyere cheese, separated
3 eggs
15 g panko breadcrumbs
1 tsp olive oil for oiling casserole dish
Grated Parmesan
Scallions chopped for garnish
Thursday: Halloumi and Mediterranean veg traybake
40 minutes
4 courgettes, cut into small chunks
1 red onion, cut into slim wedges
3 large cloves garlic, skins left on
3 tbsp olive oil
300g cherry tomatoes
250g halloumi, sliced
¼ tsp cumin seeds
a few pinches dried chilli flakes (optional)
flatbreads, to serve
hummus and hot sauce, to serve
Friday: Italian Hasselback Chicken Breasts
40 minutes
4 chicken breasts
100 g mozzarella, sliced
100 g sun dried tomatoes
500 g gnocchi
150 g cherry tomatoes
1/2 red onion, thinly sliced
100 g pesto
Basil, for decoration