The weekend is upon us! I froze the leftover mashed potatoes from earlier in the week, and made pierogies with them today. Here is the recipe for the pierogies. You will need to make pierogies for the rest of the month. The leftover potatoes from Tuesday will be more than enough to make pierogies for the rest of the menu.
Recipes From Today’s Menu:
1 1/2 cups yogurt of your choice (I usually get plain organic yogurt)
2 tbsp. lime juice or juice of your liking to compliment fruits (optional – use if you choose a plain yogurt)
1 cup fresh fruit (raspberries, strawberries, blueberries, cherries, mango, peach etc.)
1 1/2 cup rolled oats
1/8 cup raw honey
1 tbsp. extra virgin olive oil
1/4 tsp. cinnamon, optional
- To make granola: In a medium sized bowl, mix granola, honey, olive oil, salt and cinnamon, if using. Pour onto a prepared sheet pan (with parchment or a sil pat) and bake at 350 degrees for 10 minutes. stir, and bake for another 10 minutes. Remove from oven and let cool.
- Make flavored yogurt, if you’re making your own. Mix juice and yogurt together, and stir really well.
- Start assembling your parfait: – Place yogurt in bottom of a dish (or wine glass) – Top with fruit of your choice – Top with granola
- Keep layering in that order (yogurt, fruit, granola), until you have reached the top. Top with granola, and chill until ready to serve.
Pan Seared Chicken in Mustard Sauce
4 boneless, skinless chicken thighs
Salt and pepper
1/8 cup all-purpose flour
1 tbsp butter
½ cup chicken stock
3 tbsp Dijon mustard
¾ cup whole milk
2 tbsp greek yogurt, plain
3 tbsp fresh parsley, minced
- Season chicken with salt and pepper, and then dip in all-purpose flour being sure to completely coat
- In a large skillet add 1 tbsp oil and butter. Once butter starts to melt, add chicken in a single layer. Sear until golden brown about 3 minutes on each side
- The chicken should be juicy, but not pink on the inside. Remove from pan, and place on a clean plate. Reduce heat to medium.
- Make the sauce by immediately pouring chicken broth into the skillet and using a spatula or wooden spoon to scrape up any brown bits on the bottom of the pan. Bring to a boil, and reduce for about 2-3 minutes until thickened.
- Add mustard, milk and yogurt and reduce heat to low and simmer for an additional 3 minutes.
- Return the chicken back to skillet, and heat through. Use tongs to remove chicken and transfer to a plate. Ladle sauce over the top and sprinkle with parsley.
3 ½ cups chicken stock
1 cup whole milk
1 cup half and half
3 ½ cups quick polenta
½ cup grated Parmesan cheese
2 tbsp. butter
salt and pepper
2 tbsp. fresh parsley, chopped (optional)
- In a large pot, mix chicken stock, milk and cream. Over high heat, bring to a boil.
- While constantly whisking, slowly add polenta into boiling stock and milk.
- Reduce heat to low, and simmer for about 5-10 minutes.
- Continue stirring occasionally until the polenta is softened.
- Remove from heat and stir in parmesan, butter and parsley.
1 head broccoli
1/3 cup sliced parmesan cheese
salt and pepper
¼ tbsp. olive oil
2 lemons, juiced
1 tbsp. white wine vinegar
½ cup extra virgin olive oil
salt and pepper
1 tbsp. Dijon mustard
1 small shallot, diced
- Preheat over on 450 degrees
- Toss broccoli in olive oil, salt and pepper
- Roast for 15-20 minutes, until the broccoli becomes soft and crispy
- Meanwhile, make vinaigrette by placing lemon juice, vinegar, Dijon and shallots in a food processor.
- Slowly drizzle in olive oil while food processor is running.
- Season with salt and pepper.
- Remove broccoli from oven, and toss in a large bowl with lemon vinaigrette and top with shaved parmesan.
|Lunch||French onion soup|
|Dinner||Steak fajitas, rice|
|Dinner||Sunday gravy (spaghetti and tomato sauce)|