Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.

Fish Parmigiano

Serve this fish entrée with basil pesto pasta and yellow summer squash.

Ingredients

4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese

Directions

Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.

Preheat the oven to 400 degrees F.

Brush each fish fillet on all sides with the mayonnaise.

Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.

Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.

Bake for 20 minutes.

Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.

Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.

Creamy Cauliflower Pasta

Serve this pasta entrée with a tomato salad.

Topping

1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme

Cauliflower

2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream

Directions

For the topping:

Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.

Cook, stirring, until the mixture is well toasted and golden-brown.

Stir in the thyme; remove from heat, and reserve.

For the cauliflower:

Preheat the oven to 350°F.

In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.

Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.

Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.

For the pasta:

Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.

Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.

Sprinkle the breadcrumb topping over the top of the pasta and serve.

Pork Chops Pizzaiola

Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.

Ingredients

For the pork

4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil

For the sauce

1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig

Directions

For the pork:

Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.

Beat the egg with a little water. Season the pork with salt and pepper.

Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.

It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.

For the sauce:

Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.

Cook over low heat until the vegetables are tender, about 10 minutes.

Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.

To cook the pork:

Cover the bottom of a large skillet with a thin coating of olive oil. Heat.

Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.

Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.

Dinner Frittata

I usually make extra grilled vegetables, so I can use them in a frittata or quiche.

Serve this entrée with an Italian Mixed Greens Salad.

Serves 4-6

Ingredients

2 cups leftover grilled potatoes, peppers and onions
See recipe link 
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese

Directions

Preheat the broiler

Heat the oil and butter together in an ovenproof nonstick skillet.

Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.

Scatter the crumbled bacon over the mixture.

Pour the beaten eggs over all and cook until the eggs are set on the bottom.

Distribute the cooked spinach over the top of the frittata.

Break the cheese slices into quarters and place them evenly over the spinach.

Place the skillet under the broiler and cook the frittata until the cheese melts.

Remove and let rest for 3 or 4 minutes. Cut into serving pieces.

Chicken Piccata

Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.

Serves 2

Ingredients

Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice

Directions

Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.

Heat a medium skillet over medium-high heat.

Add the olive oil and butter, swirl them around the pan, and add the chicken.

Turn the heat to high and saute the chicken 2 minutes per side.

Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.

Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.

Advertisements