Free Meal Plans: Spiced Honey Lemon Chicken with Sweet Caramelized Brussels Sprouts

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This week’s meal plan offers some of the most loved food at my house; our traditional Thanksgiving dinner, Shepherd’s Pie, prawns in a delicious tomato sauce topped with feta, and a twist on fast food breakfast sandwiches.  Your family will be clamouring for the leftovers from this one!

MONDAY

stuffed chicken breasts

With a huge turkey looking too daunting for our little family during the holidays, I often turn to this recipe.  It has all the flavor of Thanksgiving without the huge amounts of leftovers or the big clean up, and is perfect for smaller families.

Orange Glazed Stuffed Chicken Breasts

Scalloped potatoes

Cranberry orange compote

Tossed green salad (or try the brussels sprouts from the feature recipe, they would be delicious!)

TUESDAY

breakfast sandwich

These warm and savory sandwiches are even better then the ones you get at a certain fast food restaurant!  I used peppercorn turkey and marbled cheese, but you can mix and match ingredients to make a combo all your own.

Breakfast sandwiches

Hashbrowns

Fruit salad

WEDNESDAY

shepherd's pie

Creamy, hearty, and filling, this casserole is a huge hit in our house.  It’s also chock full of veggies and low in fat!  If you’re short on time you can prepare the topping ahead and chop all the veggies so they are ready to go on short notice.  Jake thinks that lamb would make a delicious substitute for the beef.

Squashed Shepherd’s Pie

Ceasar salad

Whole wheat buns

THURSDAY

greek feta prawns with noodles

I always know dinner is good when there is no dinner conversation because everyone is just too busy eating.  I daresay that Jake and Hubs didn’t even look up the night I served this because they were far too busy diving into their dinner.  Make sure to include some crusty bread to soak up the delicious tomato sauce.

Greek Feta Prawns in Herby Tomato Sauce

Hot buttered noodles

Ceasar Salad and garlic bread

FRIDAY

Spiced Honey Lemon Chicken

Spiced Honey Lemon Chicken

Brussels Sprouts with sweet caramelized onions and proscuitto

Steamed rice

The original recipe is from The Crepes of Wrath. I adapted it a little here.

When I offered these Brussels sprouts to Hubs he made a face.

“I don’t eat Brussels sprouts,” he said.

“Neither do I,” Jake offered, “but Dad, these are the most amazing things you’ve ever eaten.  Just try one.  I dare you.”

Three helpings later, they were declared the most delicious vegetables on the planet.  The chicken was just as delicious, and I was even a little jealous that Jake scored the leftovers.  I never thought I’d be that excited to eat Brussels sprout. Ever.  I ate more that evening then I have in my entire life, I tell you.

You will need:

2 whole chicken breasts, pounded to an even thickness

1 tsp salt

1/2 tsp pepper

4 tsp olive oil

1 Tbsp melted butter

3 Tbsp honey

zest and juice of 1 lemon

1/2 tsp cinnamon

3/4 tsp cumin

2 tsp paprika

Combine all your ingredients in a bowl and pour over your chicken.  Cover with plastic wrap and marinate overnight in the fridge. The next day, I cooked it on a foil lined pan (the kind with holes in it, and a pan underneath to catch the drips) at 400 F for about 15-20 minutes, or until the juices run clear.  Set aside. (you could also cook the chicken on a BBQ)

For the brussels sprouts:

4 Tbsp butter, divided into 2 Tbsps

1 onion, thinly sliced

2 tbsp apple cider vinegar

4 tsp sugar

1 1/2 pounds brussels sprouts, washed and quartered

2 tbsp extra virgin olive oil

1/2 cup water

a few thin slices of proscuitto ham, lightly fried until crispy.

Melt the first 2 tbsp butter and fry up the onions in them over medium heat.  Season them with salt and pepper.In a separate bowl combine the apple cider vinegar and the sugar; set aside.

When the onions are soft and golden (after about 10 mintues), stir in the vinegar and sugar mixture. Continue to saute until they become deliciously brown and glazed.  Set aside.

Warm up the olive oil in a different pan over medium heat and saute the Brussels sprouts until the edges are browned.  Season with salt and pepper.  Stir in the remaining 2 tbsp of butter and 1/2 cup of water, continuing to cook and stir until the water evaporates.  The Brussels sprouts should be bright green and tender crisp.

Transfer the brussels sprouts to a plate and top evenly with the onions and proscuitto.

Serves 3-4

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