Plan for the Week

Another week filled with wonderful holiday festivities!!!! I am going to make some more time consuming meals to make up for the lack of home cooked dinners this coming week.

Individual Meat Loaves - Ina Garten (oh Ina - how I love thee!!!!)
This makes six servings, so I am going to cut it down in half. Brian and I are terrible when it comes to eatting left overs.

Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions) (Brian isn't a huge fan of onions so I cut back on these)
1 teaspoon chopped fresh thyme leaves (or 1/2 tsb dried thyme)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160degrees F and the meat loaves are cooked through. Serve hot.

This is a pretty heavy meal, so I will only be serving with veggies (no starch). While the meat loaves are in the oven - steam some green veggies of your choice.

Lady and Sons' Chicken in Wine Sauce - Paula Deen
So not healthy, but oh so yummy and very easy to make!!!! This serves 4, so I cut this in half also.

Ingredients
4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed

Directions
Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

No starch needed here since there is the stuffing mix. Balance this with another green healthy veggie steamed.