Thicc Kitchen’s Meal Plans – Week 6

Thicc Kitchen’s Weekly Meal Plan
By: Tori McGeehon

December 10th – 14th 2018

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Figuring out what to make for dinner every night just got easier! I know everyone dreads the question, “What do you want to eat?” and a reply of the classic “I don’t care, what ever you want…” and the back and forth bickering until eventually one person gets what they want and the other is left to mosey on with the choices the other made.

Let’s skip that tiring argument and take a look at all the craving-satisfying meals I have planned out for you this week…

You’re welcome.

If you would like to learn a little bit more about what Tori does and who she is,
check out this page we put together for her!
Meet Tori McGeehon!

Monday

MY CHEESEBURGER SLIDERS
Mondays clearly suck, am I right? Let’s make this Monday suck not so much, okay? So here we go… My cheeseburger sliders will have you thanking me once you have devoured your whole plate. Not only is this dinner going to knock your socks off, but it’s pretty simple too. I’m not 100% sure why Americans like everything mini, but I guess with this recipe I gave into that addiction. I’m guessing it’s either: A. Because everything is much cuter when they are mini, OR  B. You can have like 5 of them and not feel bad because they are “mini”??? Regardless of size, these burgers should take you no more than a half hour to master and will have your family begging for more! You can also spice them up by adding extra toppings: bacon, pickles, caramelized onions, mushrooms, spice up the cheeses with a nice Gruyere… Okay, you get the point!

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MY CHEESEBURGER SLIDERS ???? (Seriously so good AND they are mini) RECIPE : 1 lb ground beef 1 tsp garlic powder 3 tbs hot sauce (your choice ) 1/4 cup shredded mixed cheese blend Salt and pepper to taste 1 package 12ct dinner rolls 1/4 cup mayo 1 package sliced cheddar cheese 1 cup shredded mixed cheese blend 1 stick butter 2 tsp garlic powder 2 tsp dried parsley HOW TO PUT THIS ISH TOGETHER First get your meat going so dump the meat into a large bowl and with your hands (or a spoon you wimp) mash together the garlic powder, hot sauce , cheese , and salt and pepper . Once mixed using a 1 oz scoop (or size of golf balls) scoop out meat onto a sprayed sheet tray and flatten, bake at 350*F until meat comes to temp 155*F or however you like your burgers While those are cooking , cut and separate the rolls and line the bottoms in a 1/4 sheet tray (sprayed) smear the mayo over the buns then top with cooked mini burger patties , then top with sliced cheese , then sprinkle MORE cheese over top of that cheese , top with the ???? ‘s of the rolls . Next you will melt the 1 stick of butter , garlic , and parsley and brush over top of the rolls , put this all back into the oven and bake just until the cheese gets gooey …. NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #burger #burgers #meat #sliders #mini #miniburger #beef #wheresthebeef #cheese #cheddar #bake #oven #dinner #garlic #butter #food #foodporn #foodblog #foodblogger #blog #blogger #chef

A post shared by Thicc Kitchen (@thicckitchenqc) on Oct 15, 2018 at 2:14pm PDT

Tuesday

ROASTED SWEET POTATO & BACON SALAD w/ HOMEMADE CREAMY HONEY & LEMON DRESSING
So since we shoved our face full of mini burgers yesterday, let’s keep today light but FILLING! I know, I know I can already hear you saying, “but Tori why put potatoes in a salad?” to which I’d reply, ” I know it’s out of the ordinary, but just start bowing down now please.” OKAY JUST KIDDING– I’m actually nice  *sorta* and socially awkward with a hint of compliment denial. ANYWAYS just trust me with this salad, the flavors will blow you away and you WILL be coming back for more. If you don’t feel like tackling making a homemade dressing, any honey mustard based dressing will do just fine!

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ROASTED SWEET POTATO & BACON SALAD w/ HOMEMADE CREAMY HONEY& LEMON DRESSING (Seriously this salad could win ya some awards ) RECIPE: 1 bag ruby blend lettuce (or whatever you want but please no ice burg ????) 1/2 red onion sliced thin 3/4 cup dried cranberries 2 sweet potatoes 2 tsp salt 2 tsp pepper 2 tbs olive oil 1 package smoked bacon 1 cup grated Parmesan DRESSING : 1 cup mayo 2 tbs mustard 2 tbs lemon juice 1/4 cup honey 1 tsp salt 1 tsp pepper 1 tsp garlic HOW TO PUT THIS ISH TOGETHER First start by slicing your sweet potatoes as thin as possible , toss in the olive oil and salt and pepper and bake at 400*F for about 15 to 20 or until they become soft While that’s cooking you can also cook your bacon right along with it (make it crispy ) Then toss all the rest of the ingredients together once COOLED DRESSING: Just pour everything into a blender or food processor and boom there you have it ! NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #salad #green #healthy #sweetpotato #bacon #cranberries #onion #parmesan #cheese #dinner #healthy #foodporn #food #foodie #foodblog #foodblogger #blog #blogger #qcfindnowfoods

A post shared by Thicc Kitchen (@thicckitchenqc) on Nov 7, 2018 at 3:56pm PST

Wednesday

LOADED BREAKFAST SKILLET
It’s Wacky Wednesday so let’s jazz it up by having breakfast for dinner. Sometimes, you just have to be a rule breaker and indulge in a little meal play (ha ha get it) and this skillet is the perfect way to do just that! It’s loaded with many hearty & flavorful ingredients and will be sure to have you relaxing on the couch after dinner– maybe even a light snooze! I love the colors and punch of zest the peppers give to this dish and the twist on a traditional breakfast potato sorta has you dabbling in a dinner-breakfast combo! (PERFECT RIGHT?)

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LOADED BREAKFAST SKILLET (Do brunch , breakfast , brinner the right way ..) RECIPE: 3 large red skin potatoes 4 farm fresh brown eggs 1 yellow pepper 1 orange pepper 1 yellow onion 1 lb ground breakfast sausage turkey 1/2 cup shredded mixed cheese 1/4 cup olive oil (total) 1 tbs garlic minced 1 tbs garlic powder 1 tsp dried parsley 1 tbs salt 2 tsp pepper (More salt and pepper to taste) HOW TO PUT THIS ISH TOGETHER Cook potatoes to get them out of the way first (I just poked holes in mine and microwaved for 5 min on each side , 10 min total) While that’s going cook your turkey sausage and set aside , in that same pan add 1 tbs olive oil and add the minced garlic, chopped yellow pepper , orange pepper , and onion. Cook until peppers become tender. Next when your potatoes are done give them a slight smash and add them to your pan of peppers , now over low heat. Drizzle potatoes with 2 tbs olive oil. Next make little pockets in skillet for 4 eggs and let those partially cook over the low heat , once the start to turn barley white , still liquidy on top , sprinkle cooked sausage, the rest of the seasoning , last tbs of olive oil, and cheese all over the dish . Broil at 500*F until eggs are fully cooked (about 3 to 5 min) and cheese is melted . NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #breakfast #skillet #breakfastskillet #egg #eggs #turkey #sausage #cheese #potato #peppers #pepper #brunch #food #foodporn #chef #cheflife #blog #blogger #foodblog #foodblogger #quadcities #qcfindnowfoods #thicc #kitchen

A post shared by Thicc Kitchen (@thicckitchenqc) on Oct 23, 2018 at 8:25am PDT

Thursday

WHITE BEAN, TOMATO & SPINACH TORTELLINI SOUP
Growing up, my mom would always make this soup once the temperature started to drop. I have always been a big fan of tortellini, (who isn’t?)  and the flavors paired with it were just amazing. So one night, I tried to recreate my mothers soup and this is what I got…Sorry mom, it may have been a tad better than I remember. Did I mention this soup will take you less than 15 min to throw together???

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????WHITE BEAN & TOMATO SPINACH TORTELLINI SOUP ???? (I realize it doesn’t have a lot of broth in this picture but I was being greedy and took a majority of noods OKAY ) 3 cups pasta water 1 large bag frozen cheese tortellini (you will see in the freezer section a small bag and then a double size … it’s the double) 1 box or 32oz chicken broth 2 handfuls spinach 1 can chopped seasoned tomatoes 1 can white beans (any kind) 1 tbs minced fresh garlic 1 tuna garlic powder (yes more garlic) 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried oregano LOTS of salt and pepper to taste HOW TO PUT THIS ISH TOGETHER Okay this is really hard guys …. so cook your noods first(it really shouldn’t take long your just warming the tortellini up) , saving 3 cups of pasta water and in that same pan with the noods and 3 cups pasta water literally dump everything into that same pot and bring to a boil …. yep that’s it … I served mine with Parmesan cheese and some rolls NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #pasta #nationalpastaday #soup #tortellini #tomatoes #garlic #spinach #hearty #italian #broth #bowl #dinner #chef #cheflife #kitchen #blog #blogger #food #foodporn #foodblog #foodblogger

A post shared by Thicc Kitchen (@thicckitchenqc) on Oct 18, 2018 at 3:21pm PDT

Friday

ORANGE CHICKEN & RICE
So let me just start with this: I HATE orange chicken. Every time I’ve had orange chicken, it’s just too sweet, processed, goopy grossness. So of course, my boyfriend has to like orange chicken, right? Anyways, so one night were trying to figure out what to make, Chinese related, and this obviously gets brought up. I accept the defeat of having to eat orange chicken but HEY I’ll take the challenge. How do I make an orange chicken that I’ll actually like? Well, here it is people. You’re welcome!

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THE BEST F****** ORANGE CHICKEN EVER (I’m not kidding and don’t test a b****) RECIPE REVIEW: ⭐️⭐️⭐️⭐️⭐️ From : damndelicious.net 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup plus 2 tablespoons cornstarch, divided 2 large eggs, beaten 1 cup vegetable oil(I used olive) 1/2 teaspoon sesame seeds(didn’t use ) 1 green onion, thinly sliced FOR THE MARINADE: 1 cup chicken broth 1/2 cup freshly squeezed orange juice(I used normal orange juice) 1/2 cup sugar(I added like 3 tbs more but brown sugar) 1/3 cup distilled white vinegar 1/4 cup soy sauce 2 cloves garlic, minced 1 tablespoon orange zest 1 teaspoon Sriracha, or more, to taste 1/4 teaspoon ground ginger 1/4 teaspoon white pepper (Serve over rice )- I used brown HOW TO PUT THIS ISH TOGETHER To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired. NOW PUT THAT S**** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #foodie #food #foodporn #foodblogger #instafood #igfood #foodlove #foodgasm #goodeats #eats #chef #cheflife #kitchen #thicc #bloggerlife #blog #snack #nom #tagtheqc #orangechicken #rice #quadcities #chicken #chinese

A post shared by Thicc Kitchen (@thicckitchenqc) on Aug 16, 2018 at 4:06pm PDT

BUT WAIT, THERE’S MORE

If you’re like us, some nights there is just too much going on to find time to cook! On those nights, convenience takes precedence. That doesn’t have to mean you are giving up quality, though! We asked Tori for her expert advice on those days that we’re just too tired or busy to prepare a meal.
This week, she recommends supporting THESE local establishments:

“Life is rough. I get that you won’t always have time, motivation, or brain power to keep running to the store, making dinner, or even thinking about a meal plan… thankfully, we have A TON of great places that do all that for you in the QC.”

PSA: I’m really craving a sandwich right now. So naturally, all of my suggestions this week will be SAMMIE related! 

Riverfront Grille 

Not only will you be getting a killer meal here, (they have more than sandwiches) but you will also be getting a great view from the Rock Island side of the river while you enjoy your dish. This establishment just opened in July, so I wont be harsh on you if you haven’t checked it out already. But if you do go, I’d suggest the Sweet on Boatje’s sammie, if you are a mustard lover. AND GET THIS… it’s made with award winning mustard from right here in the QC!

Website: http://riverfrontgrilleqc.com/index.html
Facebook: https://www.facebook.com/riverfrontgrilleqc/

Village Corner Deli 

Number one, I love the east village and all that it has to offer: food, drinks, music, historical buildings, the list goes on. So, it’s only right that they have a cute corner deli! Not only is the building beautiful, but all the food it has to offer is~crazy. I LOVE LOVE LOVE the Village Veggie with extra pesto mayo. Your mouth may smell like you made out with a clove of garlic BUT it will be well worth it I promise…. by far one of the best veggie sandwiches I’ve had.

Website: http://villagecornerdeli.net/
Facebook: https://www.facebook.com/villagecornerdeli/

Waterfront Deli

Take a stroll trough this charming block of downtown Davenport and pop in to try out the Waterfront Deli. I love popping by for a quick lunch and enjoying the view of people strolling by. They honestly have so many good sandwiches so I’ll just list my top 3: chicken salad, ruben, & cardiac!

Facebook: https://www.facebook.com/Waterfront-Deli-Quad-Cities-355698691139700/

As always, if you have any questions about my recipes or suggestions please reach out! Also, of course, let me know some of your favorite QC food-related establishments or anything you would like me to check out!!

. . .

Thanks, as always,
Tori McGeehon

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tori mcgeehon

Tori is a 2015 Kendall College grad with a degree in the sciences of baking and pastry, and a passion for working in the kitchen! She has her small business, “Cakes by Tori,” and she also works as a head chef and kitchen manager of a small corporate office! Her Instagram page is separate from her business and she does it just for the love of food. But, let us tell you, it is ALL the hype and she backs it up with killer recipes and her witty, youthful captions and instructions!

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