Month 1 • Week 1 Modern Domestic Cook Book
MODERN DOMESTIC 7 DAY MEAL PLAN AND GROCERY LIST GROCERY LIST MEATS Boneless chicken thighs Smoked sausage 2 ½ pound large shrimp Boneless chicken Ground turkey Flank steak PRODUCE 4 onions 2 bunches scallions 2 green peppers 1 bunch celery 3 heads garlic 2 yellow squash 2 zucchini 4 roma tomatoes 1 pint cherry tomatoes Portabella mushrooms Red onion Asparagus Jalapeno peppers 4 russet potatoes Basil lemon
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DAIRY Feta Cheese Mozzarella Cheese Provolone Cheese Butter SPICES AND SEASONINGS Salt Pepper Cumin Chili Powder Cajun seasoning Dried thyme Dried oregano BREADS AND GRAINS French bread loaf Tortillas Hoagie Rolls Long grain rice
AISLE AND PANTRY Kalamata olives Balsamic vinegar Worcestershire sauce Vegetable oil Olive oil Kidney beans Black beans Stewed tomatoes Tomato sauce Honey/agave Chicken broth Soy sauce Aluminum Foil
Soul Food Sunday
Modern Domestic Cook Book
Ingredients
2 pounds boneless skinless chicken thighs 1 pound smoked turkey sausage sliced into 2 inch pieces 1 pound large shrimp 1 ¾ cups rice 1 large onion diced 1 scallion chopped 1 green bell pepper diced 2 celery stalks 1 can of diced tomatoes 4 garlic cloves finely diced 2 cups chicken broth 1 tablespoon Cajun seasoning 1 teaspoon dried thyme 1 teaspoon dried oregano
Directions
Combine chicken, shrimp, sausage, onion, green pepper, scallions, celery, tomatoes, garlic, chicken broth, thyme, and oregano in slow cooker. Cook on low for 5 to 6 hours. Add shrimp and rice. Turn slow cooker on high for 30 to 45 minutes until rice and shrimp are cooked.
Slow Cooker Jambalaya Soul food is a great tradition in my deep-rooted family’s history. It’s the time when we can all get together and gather around with love and food. One of the best things about cooking a one-pot dish is that everyone can eat from the same dish without being all over your kitchen. Here’s my favorite slow cooker Jambalaya recipe.
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Modern Domestic Cook Book
Meatless Mediterranean Veggie Mondays Quesadillas
No one wants to be bothered with heavy meals at the beginning of the week. While everyone is struggling to make it through their hectic Monday, I’m sure our Modern Domestic women would rather focus on other things besides a complicated meal. This meatless dish will keep your entire family satisfied and energized to make it through their busy week.
Ingredients
1 yellow squash sliced into ¾ inch pieces 1 zucchini sliced into ¾ inch pieces 2 large roma tomatoes sliced into rounds 1 red onion sliced into rounds 1 large portabella mushroom cleaned and sliced into ½ inch pieces 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon pepper 4 tortillas 2 cups mozzarella 2 cups of feta cheese
Directtion
Preheat indoor stovetop grill over medium heat. Pour olive oil over vegetables and season with salt and pepper Place vegetables on grill and cook for 3 minutes per side. Remove from grill and let cool down for approximately 5 minutes Assemble quesadilla, placing veggies on one half of tortilla. Top with mozzarella and feta cheese. Fold over to close. Place tortilla on grill for 2-3 minutes per side Slice into wedges and serve. Photo Retrieved: www.budgetbytes.com www.everythinggirlslove.com
Take Out Fake Out Tuesdays
Tuesdays are for take out, well not in our household! Take the challenge to not opt out for takeout and instead make meals at home that are just as quick and easy as pulling up to the drive-thru, like this Chicken and Asparagus stir-fry.
Modern Domestic Cook Book
Chicken and Asparagus Stir-fry
Ingredients
2 boneless skinless chicken breasts 1 tablespoon soy sauce 1 tablespoon agave nectar or honey 1 tablespoon vegetable oil 1 bunch of asparagus trimmed and cut into 2 inch pieces 4 cloves garlic, minced 2 scallions, chopped 2 teaspoons sesame oil Sesame seeds for garnish
Directions
In a small bowl mix together agave and soy sauce and set aside Thinly slice chicken breast and place in bowl with agave and soy sauce and mix ensuring chicken is coated. Set aside. Preheat large skillet over medium high heat. Add asparagus and sautĂŠ for 4 to 5 minutes. Remove and place on plate. Set aside. Place chicken in skillet and cook through. Add garlic and scallions. SautĂŠ for 2 minutes. Add sesame oil and asparagus back to skillet. Serve over white rice and garnish with sesame seeds
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Modern Domestic Cook Book
Ingredients
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One Pot Wednesday
Slow Cooker Turkey Chili My family believes chili can be a year-round meal, especially if you’re looking for quick potted dishes! Turkey Chili is much lighter on your body, but can be just as hearty and filling to keep you full all day
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1 pound ground turkey 1 medium onion diced 1 green bell pepper diced 2 cans tomato sauce 2 cans stewed tomatoes 2 cans black beans rinsed 2 cans red kidney beans rinsed 2 jalapeno peppers seeded and diced 1 cup frozen corn 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon salt ½ teaspoon pepper
Directions
Heat oil over a large skillet. Place turkey in skillet and cook until brown. Pour cooked turkey into slow cooker. Add onion, bell pepper, tomato sauce, stewed tomatoes, beans, jalapenos, corn, chili powder, cumin, salt, and pepper. Cook on low for 6 hours. Serve with sour cream, cheddar cheese, scallions, etc.
Throwback Thursday
Modern Domestic Cook Book
It may be #TBT but we are giving it a new meaning; so instead of throwing it way back, we are throwing it back to last night’s meal and improvising with leftovers! These Chili stuffed baked potatoes are sure to please and will cut your cooking time in half.
Ingredients
4 large russet potatoes 4 tablespoons butter 2 teaspoons sea salt Aluminum foil
Turkey Chili Stuffed Baked Potatoes
Directions
Rinse potatoes and let dry. Poke each potato with a fork a few times so that steam can escape while cooking. Rub one tablespoon of butter on each potato. Sprinkle ½ teaspoon of salt on each potato. Wrap each potato individually in aluminum foil. Cover and cook on low for 8 hours or high for 4 hours. Heat chili from last night in the microwave. Top onto sliced open potatoes and garnish with your favorite chili and potatoes toppings like crumbled bacon or sour cream and fresh chives.
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Fast Food Friday
Modern Domestic Cook Book
Friday Nights are the best, especially when the food is just as fun as the company you are around. Try not to be so serious with your Friday meal plans … this Philly Cheese Steak recipe is perfect for kicking back and enjoying the start of your weekend.
Philly Cheese Steaks
Ingredients
4 hoagie rolls, split 4 tablespoons butter 1 large onion, thinly sliced 1 pound flank steak thinly sliced 2 tablespoons vegetable oil 1 teaspoon Worcestershire sauce 1 teaspoon salt ½ teaspoon pepper ½ pound provolone cheese
Directtion
Preheat oven to 300 degrees. Heat a large skillet over medium heat. Add vegetable oil. Add onions and cook for 7 to 8 minutes until softened. Season steak with salt and pepper, add to skillet with Worcestershire sauce and cook for 3 to 4 minutes until no longer pink. Divide mixture into 4 servings. Place 2 slices of cheese on each section. Cover to let cheese melt for a 1-2 minutes.
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Transfer equal portions into hoagie roll.
Keep It Simple Saturdays Simple is as simple gets! Shrimps should be an essential in your family’s diet (considering allergies.) This Shrimp Panzanella Salad is light as a feather and just enough to give you a boost for your Saturday errands!
Ingredients
1 ½ pound large shrimp, cleaned and deveined 1 cup olive oil ½ cup balsamic vinegar 3 tablespoons lemon juice 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon black pepper 2 large red bell peppers halved and seeded 1 zucchini halved lengthwise 1 yellow squash halved lengthwise 1 loaf French bread 1 cup cherry tomatoes halved ½ cup basil, torn ½ cup pitted kalamata olives, halved
Modern Domestic Cook Book
Shrimp Panzanella Salad
Directions
Preheat indoor grill over medium high heat. In a medium bowl mix together oil, vinegar, lemon juice, garlic, salt, and pepper. Pour about 3 tablespoons of mixture over shrimp. Place shrimp on grill and cook for 2 minutes per side. Place on plate and set aside. Brush bread with oil mixture and grill for 1 minute until toasted. In a large bowl add zucchini, squash, tomatoes, olives, bell pepper, shrimp, and bread. Lastly add torn basil and olive and oil mixture. Toss well and serve immediately or refrigerate for 2 hours so that all the flavors combine even more.
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