I love sharing what I am cooking, while I’m cooking it on Instagram stories but I never save those videos, so I thought a Youtube video and this blog post would be the perfect format to start sharing what our family eats in a week!
You can reference the recipes during the week while you are meal planning, or just use this resource as inspiration while you’re in the kitchen cooking for your own family.
The recipes I shared are all simple and quick and I will share all the recipes I used below.
Monday: Homemade Wonton Soup
Tuesday: Special Spaghetti
Wednesday: Sourdough pancakes and bacon
Thursday: Homemade Margarita Pizza
Friday: Easy chicken, potato wedges and cucumber salad
Homemade Wonton Soup
- bowl, stand mixer (optional), large pot, laddle
- 1 pound lean pork
- 2 eggs
- 1 tsp salt
- 1 tsp ginger powder
- 1-2 tsp garlic powder depending on how much you like the flavour of garlic, we love it so I use the full 2 tsp
- 2-3 tbsp soy sauce
- 1 can water chesnuts chopped I buy the can of sliced instead of whole
- 1 package wonton noodles Store bought. These will be found in the cooler section of your grocery store. I have found them in a coller near the produce section or when the store has it in a cooler full of Asian foods.
- 1 carton chicken stock
- 1 bunch green onions for garnishing
- I like to mix up all my ingredients minus the wonton noodles in my stand mixer, but my parents mixed theirs by hand. Once the ingrediants are well combined, layout all your noodles on a flat surface. I like to lay them all out at once because it makes for faster production!Grab a small spoon and scoop about 3 tsp into a wonton noodle. You could of course add more meat in but we have found that less is in fact more in this recipe.Once all your noodles have meat placed in them, fold your noodle over by taking one corner and folding directly over to the corner across from it to create a triangle. Then gently push your fingers around the meat to seal it into the noodle (you can watch this folding method in my video). Do this for all your noodles and place in a large bowl.Bring a large pot of water to boil. Salt the water liberally and put in 2 tbsp of oil to keep the noodles from clumping together when cooking. Place in 1/3 of your noodles once the water is at a boil and let the water come back to a boil, then set your timer for 7 min. Scoop your cooked noodles out with a slotted spoon into a bowl that also has 1 tbsp of oil in it to keep the noodles from sticking together.Repeat until all your noodles are cooked. Serve with hot chicken stock and a sprinkling of green onions.Enjoy!
Homemade Margarita Pizza
- stand mixer or bowl, sheet pan
- 1/2 batch homemade pizza dough
- 1/4 cup store bought pizza sauce I do not use spicey
- 2-3 tsp brown sugar
- 1/2 cup shredded pizza mozzarella I tear mine from the ball of cheese (shown in video)
- 4 leaves basil torn
- Preheat your oven to 500 degrees FOnce your pizza dough has risen for two hours or until doubled, split in half and roll out one half into a circle or rectangle shape. Place on a sheet pan covered in parchment paper. Top with pizza sauce, then brown sugar, cheese, and lastly basil.Bake for 10 min or until lightly golden brown on the edges.
Brittany’s Perfect Spaghetti Sauce
- 1 small white onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 tbsp butter
- 1 tbsp oil
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 tsp dried rosemary
- 1 tsp dried oregano
- salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1/2 cup red cooking wine
- 1 lb lean ground beef
- 2 cans 398 ml tomato sauce
- 1 can 398 ml diced tomatoes
- Saute your chopped onions, carrots, and celery in a large pan with your butter and oil. When softened and golden, add in all you spices and mix. Next crumble up your ground beef and then add in your cans of tomato sauce and can of diced tomatoes. Pour in your balsamic vinegar and cooking wine and mix, breaking up your beef with a wooden spoon to the size your family prefers.Bring to a simmer and cover with a lid. Cook for 1/2 hour, stirring every once in a while. Serve over your favourite pasta!
I tried this sourdough pancake recipe because it didn’t require rising time of the dough hah and it was delicious!
You’ll Never Go Back Chicken
- 2 tbsp butter
- 2 tbsp oil
- 1 Container chicken stock
- 6 frozen chicken breasts reduce cooking time if your chicken is fresh
- This recipe is so easy, one can almost not call it a recipe, BUT I shared it on Instagram and recieved so many request for it to be made into an actual recipe card. So here you go!Place your butter and oil in the bottom of a large pan and cook on medium high until the butter is melted. Add your frozen chicken breasts on top and cover with chicken stock. Bring to a boil then reduce to a simmer and cook with a lid on until the liquid has reduced and is almost gone, about 30 min, but do keep an eye on it because you can burn your chicken if your cooks down faster. Once the liquid is almost gone remove lid and let the chicken saute in the butter and oil that is still in the bottom of you pan for a couple min. allowing to become nice and golden. Flip and crisp up the other side. And thats it! This recipe is the perfect chicken recipe because you are left with a golden, buttery chicken breast that is still tender and not dry on the inside. I store leftovers in my fridge in a bowl of chicken stock. This removes that weird "next day chicken" taste that I hate!
I hope you guys enjoyed this post and the accompanying video. I had a lot of fun making it and want to give a shout out to the Farmhouse on Boone’s YouTube channel where I watched Lisa do a similar video and thought “Well that’s brilliant!” don’t we all want a sneak peek into other peoples lives to see what they are eating throughout the week! I know I do!
We recently started our Youtube channel and we would love if you followed along with us there by hitting that subscribe button so we can continue making these videos and other inspired by home video content for you all!
Thank you so much for stopping by The Beauty Revival, we hope you enjoy these recipes!