Meagan's Meals

Tuesday, February 14, 2012

Menu for the week of February 20 to February 23

So, I made my kids a promise that on the days that they don't have school, I would dedicate my time to them. Since this Monday is President's Day and my kids will all be home and out of school, I will not be cooking today. It will be Tuesday, Wednesday, & Thursday this week. Thanks everyone!!

Tuesday, February 21
Creamy Vegetable Soup with Ham
Bread

Wednesday, February 22
Baked Ziti with Mild Italian Sausage
Garlic Bread

Baked Ziti is a classic Italian American comfort food of pasta baked with sausage, marinara sauce, and all kinds of gooey, yummy cheeses. The marinara sauce is homemade (of course), and the sausage is mild yet provides enough kick of savory seasoning. Scrumptious!

Thursday, February 23
Teriyaki Steak
White Rice
Fortune Cookies

This steak is tenderly cooked and thinly sliced. The teriyaki sauce is homemade using traditional, flavorful Asian ingredients: soy sauce, vinegar, fresh ginger, and a touch of red pepper flakes. I finish it off with green onions and sesame seeds to produce a dish that is both appetizing and visually appealing. The steak is superb over simple white rice. At the end of your meal, enjoy some fun fortune cookies!

Wednesday, February 8, 2012

Menu for the week of February 13 to February 16

Hi Everyone. For Valentine's day I will not be preparing a meal, however, I will be doing the chocolate cakes and chocolate dipped strawberries that I have done the past couple of years. The cakes and berries have been very popular and those who have ordered them in the past have really seemed to enjoy them. Here is how it will work. If you do just the cake it is $10. If you do the cake and the strawberries (you get 8 dipped strawberries) it will be $15. These will need to be paid separately from your Meagan's Meals account. I have to do them separately from my meals. Pick-up time will be anytime between 3 pm and 6 pm on Valentines day. If you can, let me know approximately what time you will be picking up. Thanks everyone, and enjoy Valentine's Day with your Sweetheart!!

Monday, February 13
Beef Chili topped with cheese
Homemade Scones with Honey Butter

If you're looking for a reason to enjoy the seemingly endless Utah winter, complete with frigid temperatures and the occasional inversion, this meal is your answer. This hearty chili will warm your bones while warming your soul. The perfect compliment to this meaty, flavorful chili are homemade scones. You can use your scone to scoop up the last few bites of chili and wipe the bowl clean, or put a dollop of honey butter and let it melt down your fingers while enjoying your scone as dessert.

Tuesday, February 14
Chocolate Cake Chocolate Dipped Strawberries

Wednesday, February 15
Homemade Tortellini Soup
Bread

Thursday, February 16
Parmesan Chicken Sandwich
Cole Slaw

This whimsical dish combines two of my most celebrated items. I've taken my deliciously moist Chicken Parmesan and turned it into a fun and easy-to-eat sandwich. Using the same process as my wildly popular Chicken Parmesan dish, everything is homemade and fresh. I start with chicken cutlets, tomatoes, onions, garlic, basil, mozzarella cheese, and parmesan cheese. I lightly bread the cutlets, then saute and bake the chicken to ensure luscious, juicy meat with a crunchy exterior. I place a cutlet on a fresh bun, and top with my fresh marinara and cheese. Coupled with my beloved coleslaw, this warm sandwich and fresh, crisp salad make a delicious and satisfying meal that everyone in the family will love!

Wednesday, February 1, 2012

Menu for the week of February 6 to February 9

Monday, February 6

Shredded Pork Burritos

Toppings

This burrito is overflowing with succulent shredded roast pork. The pork is seasoned perfectly and cooks with a blend of chilies, peppers, onions, and carrots to provide moist and flavorful meat. Once wrapped in a tortilla, the burrito is smothered with a tomato sauce and melted cheese. Add your favorite toppings to finish off this tasty meal.

Tuesday, February 7

Mexican Egg Rolls with Creamy Avocado Ranch

Crisp and crunchy on the outside, these egg rolls are stuffed with corn, beans, chicken, cheese, and herbs and spices. The creamy avocado ranch dip provides the "cool" for the "heat" of the egg roll. These little beauties have so much flavor packed into every bite! Because the egg rolls have been so popular and everyone keeps asking for them, I am adding them to the winter menu. Each full order will get 12 egg rolls. Please let me if you would like regular ranch instead of the avocado.

Wednesday, February 8

Chicken Tortilla Chipotle Soup

Fried Tortilla Strips
Fresh Limes, Cheese, Sour Cream, Jalapenos and Cilantro

This soup is abounding in chicken and bursting with flavor. Starting with chicken stock as a base, tomatoes, corn, onion, and green chilies are added to help this hearty soup seem light and flavorful. Finally, a touch of chipotle breathes spice into the soul of this soup, but isn't enough to take your head off. This soup is coupled with fried tortilla strips that melt like butter when they enter the broth. Top it all off with fresh lime, cheese, jalapeno, and sour cream, for a tasty and beautiful meal.

Thursday, February 9

Beef Bolognese & Creamy Polenta

Bolognese is one of the most famous dishes in Italy. It is a chunky sauce made of beef, pork, lots of vegetables, and tons of flavor. The touch of cream gives this sauce a rich, velvety feel that melts in your mouth. I serve my bolognese over a creamy polenta. My polenta is made from a few simple ingredients that create a light, fluffy texture. I find that bolognese and polenta, topped with fresh parsley and freshly grated parmesan cheese, are a perfect pair.

Wednesday, January 25, 2012

Side Note for this week's menu...

Hi All, just letting you know that the last several times that I have done the corned beef and cabbage, I have had an EXTREMELY difficult time getting the briskets that I like to use. I use the point cuts and not the flat cuts. The point is vastly superior to the flat in flavor and tenderness and I am just not satisfied when using the flat cuts, it is just not good enough to put out there. Go ahead and sign up for Thursday if you like and then if I run into a problem, I will let you know. I should know by the Tuesday prior if I am able to get the briskets that I need to do this. Thanks everyone.

How this all works (Updated March 4, 2011)

Meagan’s Meals

Instead of spending time in the kitchen, let me. I will make meals that take hours of prep and cooking time. I will take the time to develop the layers of flavors in each dish. I will create wonderful dishes for your family to enjoy. Think of all the time you will be saving. No more figuring out what to eat. No more eating the same thing week after week. No more huge shopping lists and that means less time shopping for groceries. No more prep. Dinner will be a snap.

All meals will usually consist of the main entrée and one side. Some nights, like Tuesday (that is soup night) nothing else will be needed. And a lot of the times just a salad will be needed to finish the meals.

Here is how it works. There will be 9 weeks of menus. They will continue to rotate. That means you will go two months without repeating the same dish.

Meals will be fresh, never frozen. All meals will be made as healthy as possible. Because everything will be fresh that means less preservatives. Which translates to less saturated fats and sodium. I will be using butter, not margarine. I will use olive oil as much as possible. When you add salad and a vegetable to the main entrée, you will be eating a very well balanced dinner.

Full meals will serve the 4 adults. Now, obviously how much each family will eat will differ by each family. If you have a house full of teenage boys, your average will be different. Also available will be half orders. They will serve 2 adults. If you have a big family you might want to combine one full meal and one half meal. Someone mentioned they order the full meal even though there were only two of them. They use the leftovers for lunch. That would eliminate cost for both dinner and lunch. Whatever works for you.

Let’s talk about the cost. This is the best part; you already have a budget for feeding your family. Instead of spending it at the grocery store or fast food you will pay me to do all the work. All the meals will cost $18 for full meals and $9.50 for half orders. Here’s the break down:

Discounts will be given when meals are purchased in 10 or 20 meals blocks.
*5% for 10 meals =$171.00
*10% for 20 meals =$324.00
*5% for 10 half meals =$90.25
*10% for 20 half meals =$171.00
All meals will need to be paid for in advance with check or cash. Ordering can be done by phone, email, or in person.

You can pick and choose what meals you like. If you don’t like an entrée you don’t have to get it. If you really like something you can order as many as you like. Maybe you only want meals on Monday and Friday. You can adjust this to work for your family. The choice is up to you. Pick up times for the meals will be from 5-6. If you have problems just let me know. We can work something out.

I do something a little different with the referrals. This is going to be all about word of mouth. So, my hope is that you will do the advertising for me. I will reward you will something sweet. You will get a free dessert. For each person who orders and pays for their first two weeks of meals will earn you a dessert. The referral doesn’t need to purchase the meals all at once. I will keep track.

I want to help as many as possible. This also is something I will work with. I don’t want to get overextended and not be able to provide quality meals. Just so you know I am really, really close to my cut off. I will have a waiting list when I am filled up. There will be some meals that I can make more of than others. Once I hit that cut off, I will post on the blog how many spots are still open for each meal.

Email: meagansmeals@q.com
I will send you my contact information.