Weekly Meal Plan for February 20, 2023

Instructions

1. Mix the above together. I put my quick oats in my coffee grinder to make a powder, but you can skip that step if you want.
2. Let the batter sit for 30 minutes to let the baking powder do it's magic.
3. Using a 1/3 measure, cook each pancake 2-3 minutes a side.
4. Makes 4 large pancakes.
5. Eating 2 is filling!

Instructions

1. Heat oven to 425F.
2. In a large bowl add the flour, salt, baking powder and soda. Shred 4 tablespoons of butter using a box grater. Toss the butter in the flour and toss to coat. Stir in the grated cheese. Mix the plant milk and vinegar together and let it sit for 5 minutes. Add mock buttermilk to scone batter and mix just until combined.
3. Put dough on a floured surface, and divide dough into two circles and place on parchment paper on a baking sheet and freezer for 15 minutes.
4. Remove from freezer and divide each circle into 6 pieces and arrange on parchment paper so they are separated by an inch and a half. Melt remaining tablespoon of butter and brush the tops of the scones, and drizzle on the fresh cracked pepper, pressing into the scone so the pepper sticks.
5. Bake for 15 minutes, but depending on your oven, start checking at 12 minutes. Let cool slightly and drizzle with honey right before eating.

Instructions

Put chicken breasts in food processor to grind up – if you can find ground chicken breast, you can use that too.  Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper and puree.  Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.

Instructions

Saute the mushrooms and garlic for 4-5 minutes. While that cooks, make the dipping sauce. Let mushroom mixture cool and chop. Add remaining ingredients and use one teaspoon of filling per wonton. Fold in half like an envelope, then, wet the corners of the folded end and bring together and crimp. Bring water to boil, then lower temp and boil the wontons for 3 minutes.

To add the wontons to soup:

Wonton Broth For Two:

4 cups chicken broth
1 teaspoon chicken base
1 teaspoon sambal oelek (crushed red pepper is a good substitute)
1/2 teaspoon szechuan peppercorns, crushed
1 tablespoon mirin
1 tablespoon rice wine vinegar
1/2 cup mushrooms that are sauteed with 1 teaspoon minced garlic

In a skillet, saute mushrooms and garlic for 5-6 minutes. Roughly chop and set aside. Add the chicken broth through rice wine vinegar and cook for 10 minutes over medium low heat. Add in the garlic mushrooms.

To serve: put 1/2 cup chopped baby spinach in your bowl, add in 2 cups of the wonton broth and add your steamed wontons to the bowl. Enjoy!

Instructions

1. Heat oven to 325.
2. Heat avocado oil spray in an oven safe pot. Toss the trimmed beef in salt and pepper and the steakhouse seasoning. Sear the beef on all sides, about 5 minutes.
3. Toss the carrots in the Super-Fuzed and add carrots and beef broth and cook for 60 minutes.
4. Remove beef and carrots.
5. With the remaining 1/2 cup beef broth, add mustard, cornstarch and crushed red pepper. Add to liquid left in stock pot and cook over medium high heat, stirring, until thickened. About 5 minutes.
6. To plate: 4 ounces of beef, carrots and drizzle with the gravy. Enjoy!

Instructions

1. Add the rice to a large shallow stock pot. Add 1/2 cup liquid at a time. You know it's time to add more when you take a wooden spoon through the rice (kind of like parting the red sea!) and no liquid spills into the line. This will take about 20 minutes for all the water to absorb and cook the rice through.
2. Meanwhile, chop the apple and zucchini. Set aside. When there is about 5 minutes left on the rice, add the apple and zucchini into the rice, adding the turmeric, 1 teaspoon Italian seasoning and salt and pepper to taste.
3. Also when there is 5 minutes left, pat dry your shrimp, then spray with avocado oil spray and toss in 1 teaspoon of Italian seasoning, salt and pepper and cook over medium heat for 4-5 minutes total, depending on how big your shrimp are.
4. To plate: divide the cooked risotto between two plates. Divide the shrimp between the two plates, and sprinkle 1 tablespoon grated Parmesan cheese over the top of each plate. Enjoy!

Instructions

1. Heat oven to 500 degrees.
2. Mix thousand island dressing. Set aside.
3. Roll out dough, sprinkle caraway seeds and knead until the seeds are combined. Add dough to parchment paper and roll out to desired thickness.
4. Use 1/2 of the thousand island dressing as the sauce. Top with the cheeses and add diced corned beef. Sprinkle with dried parsley and bake for 18-20 minutes.
5. Garnish with dill pickles when it comes out of the oven.

Instructions

Heat 3 cups of water. Cook ramen according to package directions after water boils. Mine only took 3 minutes. Set aside.

While the ramen cooks, cut the tofu into cubes, and toss in the cornstarch, salt and pepper. Heat skillet with avocado oil spray, and pan fry the tofu for 4-5 minutes, or until crispy. Set aside.

In the same skillet, add more avocado oil and add the carrots, mushrooms, garlic and ginger. Saute for 4 minutes. Pour in the broth and miso paste, and whisk until combined. Let simmer over medium heat for 5 minutes.

Remove from heat. Add the carrot/mushroom mixture back in and toss in the baby spinach to wilt.

Spoon into a bowl (you'll need a big one!) and add in the cooked ramen and tofu. Drizzle with chili oil and garnish with soft boiled egg.

Thanks to www.crowmoonkitchen.com for the inspiration for this dish! If you leave out the egg, and use all vegetable broth, this ramen would be vegan.