Week 5: Don't Put All Your Eggs in One Basket (Put Them in a Frittata)

This week gives us some creamy eggs and pasta to use up some veggies and some heavy cream, then finish up with some leaner meat based dishes. Balance.

Dinner 1

Frittata

Dinner 4

Flank Steak

Grocery List:

~.5 lbs flank steak per person

~.5 lbs ground chicken per person

~.5 lbs chicken breast per person

1 yukon gold potato

1 medium to large leek

green onions

fresh basil

bag of spinach

1 container of pesto

1 dozen eggs

bachan's original sauce (or your favorite teriyaki-ish sauce)

quart of heavy cream

shredded mozzarella

parmesan cheese

pasta of your choice (fresh recommended)

Frittata

  • 10-12 eggs

  • 3/4 cup heavy cream

  • 1 yukon gold potato

  • 1 medium to large leek

  • spinach

  • basil (and any other herbs you may have leftover)

  • shredded mozzarella

Preheat your oven to 400 degrees and small dice the potato and leek, and chop up your herbs

Combine all of your eggs with the heavy cream and herbs and scramble

In a pan that you can put in the oven (and ideally one you can flip over at the end of all of this), first sautee your leek until soft, then add your potatoes until soft, then add spinach until wilted.

Pour egg mixture over the top of the veggies, let it settle, and cook for a few minutes.

Top the whole thing with your shredded mozzarella (make it as cheesy as you want) and put the whole pan in the oven for about 10-15 minutes, until the top is browned and the eggs don’t jiggle too much.

Flip over onto a cutting board (or slide it out of the pan if you can), slice, and serve

Picky Eater Notes:

Unfortunately there’s not much you can do here if they dont like frittata other than subbing ingredients. Maybe make a few eggs on the side

Chicken of the Week (Chicken and Creamy Pesto Pasta)

  • 1/2 lb chicken breast per person

  • 1/2 cup heavy cream

  • 1-2 tsbp butter

  • 2-3 tbsp pesto

  • garlic, minced

  • parmesan cheese

  • pasta of your choice (i like fresh pappardelle for this one)

  • bag salad (makes it easy)

Preheat your oven to 350 degrees.

Cook your pasta per directions, I’ll let you figure out when to start boiling the water (you can probably start at the beginning, we’ll be tossing the pasta in a warm pan at the end so it can sit out for a bit)

Season chicken breasts on both side with kosher salt, pepper, garlic powder, onion powder, and paprika (I don’t actually measure, i just put a good coating of each on there)

Sear in a pan over medium heat until both sides are nice and browned, then transfer to the oven. Using a thermometer, pull the chicken when its about 145-150 degrees (probably about 15-20 minutes depending on your oven), and let rest

While the chicken rests, add your butter and garlic to the pan, cook until aromatic.

Stir in your heavy cream, pesto, and parmesan. Turn off heat.

Stir in the pasta, slice the chicken, and serve on top.

Picky Eater Notes:

This one is probably gonna be a hit (even my kids love it), but you can always just leave some noodles aside and just make butter noodles for the anti-pesto people in your life

Teriyaki Chicken Meatballs

  • 1/2 lb ground chicken per person

  • 1/2 cup panko per pound of chicken

  • 1/4 cup bachan’s sauce per pound of chicken

  • 2 green onions

  • green veggie of choice

  • Rice

Ok, so this is the same as the chicken burgers from the previous week, just rolled into meatballs (but making a little bit more since there’s no buns and whatnot). Again, use Pinch of Yum’s Recipe, using Bachan’s sauce as the flavoring sauce.

Cook some rice.

Cook your green veggie of choice.

Picky Eater Notes:

One of my kids is a massive hater, so i just cook her some frozen meatballs while i make the real ones.

Flank Steak

The garlic butter soy sauce marinade really goes on everything, and it really goes well with flank steak here.

If you’re grilling, just grill the whole thing outside, flipping every few mintues and brushing the marinade on each side. Pull it at your desired temperature (I like to pull at about 125-130).

If you’re cooking in a pan, you can cut the flank steak in half or quarters depending and cook those individually as well, they turn out just as good. Same guidelines as above, brushing every time you flip.

Serve with any leftovers you may have, or your favorite steak sides. Rice works well with this particular marinade.

Picky Eater Notes:

Again, not much to change here, adjust your sides accordingly

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Week 4: A Real Steak and Potatoes (and Salmon) Kinda Week