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meal planning, in need of please

I want to start meal planning so I'm not running around wondering what to make that night. I'm a picky eater, I like poultry and beef (not extremely crazy about ground beef other than meatloaf). I feel like we're always eating the same things... I need new recipes. Please help. Thank you.
Posted on CafeMom Mobile
by on Feb. 8, 2013 at 2:58 PM
Replies (11-17):
by Laina on Feb. 10, 2013 at 2:19 PM

oh and I bake them on 375 degrees for about 45 minutes or until chicken juice is running clear

by Silver Member on Feb. 14, 2013 at 10:27 PM

A easy one is to make is make or buy your favorite marinara sauce, 20 oz of cheese raviolis, mozzarella cheese (2 cups) and parmesan cheese. Spread some marinara sauceon the bottom of a 9x13" casserole pan. Place raviolis in a single layer, pour some more marina sauce on top, sprinkle some mozzarella cheese. Continue to layer. Cover with foil and bake at 350 for 30 minutes. Take out and uncover. Sprinkle grated parmesan cheese on top. Bake for another 10 minutes or until cheese is melted. :)  

by Silver Member on Feb. 14, 2013 at 10:37 PM

Taco's Al Pastor

Salt to taste
2 lbPork; any cut
10 Pasilla peppers
10 Guajillo peppers
5 Cloves
1/2 headGarlic; pealed
1 lgOnion; finely chopped
1/4 tbground cumin
1/4 cupWhite vinegar; (up to 1 cup)
1/2 cPineapple chunks; (or juice)
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Tacos Al Pastor Preparation

Judy et al., heres the translation of the original Spanish recipe I have for Tacos Al Pastor...This recipe assumes you dont have a "trompo", so it is not the real deal, but as close as one can get. Preparation: 1. Clean the peppers and simmer them in the vinegar until they are soft. Add remaining ingredients and puree. If it is too thick, add some more vinegar. 2. Return to stove and bring to a boil, stirring continuosly so as not to burn it. When it reaches boiling point, remove from heat and allow to cool. 3. Spread adobo over each of the pork slices, layering the pieces on top of each other forming a neat pile. Cover and let sit for at least 5 hours in refrigerator. 4. Add a little bit of oil to a hot pan/skillet, and sear each piece of meat on both sides. When done searing all the meat, chop it into small (1/8") pieces and return to skillet, this time adding the onion and the pineapple pieces or juice. Let it simmer for a couple of minutes, the wonderful smell will let you know when it is done! Goes great with home-made corn tortillas.

Tacos Al Pastor

by Silver Member on Feb. 14, 2013 at 10:39 PM

Shredded beef burritos


   First Cooking

  • 1 boneless beef chuck, well-trimmed (about 1 pound)
  • 1-1/2 cups water
  • 1 medium onion, cut in half
  • 4 large garlic cloves
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon cumin
  • Salt and pepper to taste

   Final Cooking

            Olive oil
  • 1 cup finely chopped onion
  • 4 large cloves garlic, minced
  • 2 tablespoons chopped canned chiles, hot or mild
  • 1 medium tomato, chopped
  • Shredded beef
  • 1 teaspoon ground cumin
  • 1 teaspoons dried oregano
  • 2 teaspoons cilantro
  • Salt and pepper to taste
  • Flour tortillas
  • Optional garnishes (see below)

For the first cooking, place beef in medium stock pot. Add remaining ingredients. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours or until beef is tender. Drain (save and freeze the broth for soup). While meat is still warm, shred with fingers or 2 forks. (Meat can be refrigerated or frozen for later use, or continue with recipe.)

For the final cooking, heat enough oil to cover bottom of large sauté or fry pan over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add garlic and cook an additional minute. Add the chopped chiles and tomato; stir and cook about 2 minutes. Add the shredded beef and seasoning. Stir well to combine; cover pan and cook over medium heat until hot.

Heat tortillas in oven, wrapped in foil, or microwave, wrapped in paper towels. Spoon some meat into each tortilla, adding garnishes as desired, wrap and serve immediately.

Optional Garnishes: Guacamole, chopped onions, salsa, sour cream, chopped chiles, shredded cheese, such as Monterey Jack or sharp cheddar, are all optional garnishes.

by Silver Member on Feb. 14, 2013 at 10:51 PM

Cheesy Skillet Chicken and Rice with Green Beans

Serves 4-6

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

by Silver Member on Feb. 14, 2013 at 10:53 PM

Grilled Island Chicken

Serves 2-4, depending on how many chicken breasts are marinaded

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

by Jess on Feb. 17, 2013 at 10:24 AM

One tip for meal planning. Plan your meals around what is on sale that week.

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