Or, what to cook in your steam oven October 2-8, 2023
Hello! Welcome to this week’s steam oven meal plan.
New to this blog series? Check out the first Steam Oven Meal Plan for notes about how I do my meal planning and cooking, or just dive in and add this week’s ingredients to your shopping list.
I use my steam oven every day, but I also like to share other recipes I’m cooking, from all around the web. This is the closest you’ll get to being in my kitchen in person.
This week’s plan was a family effort! It’s not often we all sit down together to work out our meals, but I made the kids and my husband help out with dinner selections this week. Consequently there’s more meat than I’d usually go for, ha.
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Monday
Starting the week with a kick! Combi Steam Chili Con Carne is a hearty but easy dish, perfect to warm your taste buds and set the tone for the week. We’re going to turn this into nachos with tortilla chips, cheese, diced tomatoes and guacamole.
Tuesday
We’ll be enjoying the creamy goodness of Mushroom, Pancetta, and Zucchini Risotto. This dish offers a perfect blend of earthy mushrooms and savory pancetta, providing comfort in every bite. It’s what I think of as ‘almost vegetarian’
Wednesday
Midweek calls for something crispy and satisfying. Parmesan Crusted Chicken offers a delightful crunch, and serving it with a big green salad or steamed vegetables makes for a really simple, balanced and tasty meal.
Thursday
I can never get enough of this Pork Tenderloin with Courgettes, Peppers, and Green Olive Salsa. Succulent pork cooks super fast in the steam oven, and in the same tray as the vegetables. Finish everything with vibrant, briny green olive salsa to make it feel like a restaurant meal.
Friday
Welcome the weekend with a burst of flavor. Maple, Lime, and Ginger Chicken is kind of like a modern-day apricot chicken (if you grew up in Australia in the 1980’s you’ll know exactly what I’m talking about!). It’s fruity and sweet and really, really good.
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Weekend
On Saturday I’m making Maple Pork and Pears with gorgonzola to take to a party. This dish is part salad, part roasted pork, and all good, and it’s easy to transport too.
Because our dinner hosts on Saturday are huge cheesecake fans, I’m also making my newest cheesecake recipe, Sous Vide Cheesecake. I promised dessert and I know they’ll be thrilled with this.
Sunday will be Twice Baked Potatoes – fluffy, creamy potatoes packed with crispy bacon, sweetcorn, and cheese. This was an interesting choice from my 3 year old, who so far in his life hasn’t loved potatoes! If he doesn’t like them, at least the rest of us will. 😉
