I was putting together my grocery list for this upcoming week's dinners and thought I would share what was on the menu. I have cooked according to my meal plan and it has worked out great. Easy grocery shopping, spending less money, not wasting food and not having to worry about what's for dinner.
I'm no Martha Stewart, a week's worth of meals includes left overs on Thursday, with Friday and Saturday left blank as we usually go out with friends or eat at family's.
So here's our week {4 days of meals}
Sunday- Chimichurri steak & chicken with green salad {see recipe below}
Wednesday- Roasted Chicken with Balsamic Bell Peppers
Thursday- Left Overs
Chimichurri Steak and Chicken
Season steak and chicken with salt and pepper and grill.
Chimichurri Sauce
1 cup fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup fresh cilantro
2 garlic cloves, peeled
dash of crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
Puree all ingredients in food processor. Transfer to bowl. Serve sauce with prepared meat. Sauce may be kept in refrigerator for a couple of days. Best served at room temperature.
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