By Alyssia

Problem

 A family is wanting to come up with a weekly meal plan, that will have everyone cooking throughout the week and it works with everyone’s weekly activities. They want to make a plan that involves when dinner will be, what will be cooked, how much to make and who is cooking. 

Solution

Days	Monday	Tuesday	Wednesday	Thursday (Leftovers)	Friday
Who cooks	Teen 1 and 2	Parent B	Parent A	Parent B	Parent A
What they will cook	Chicken and Mushroom Skillet	Ginger glazed Salmon	Chickpea cauliflower Curry	Chickpea cauliflower Curry	Vegetable Pad Thai
Cook time	1 hr	20 mins	25 mins	5-10 mins	35 mins
Dinner time	5:30 pm	6:00 pm	6:00 pm	6:30 pm	6:05 pm
Portions	One Full Recipe	One Full Recipe	One Full Recipe	Half A Recipe	One Full Recipe

New Recipe

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/

INGREDENTS:                  

Meat 

• 3 Chicken breasts, boneless skinless.           

Produce 

• 2 Garlic cloves 
• 1/2 tsp Garlic powder 
• 12 oz Mushrooms 
• 2 Of fresh thyme, large springs 
• 2 Shallots, large thin 

Canned Goods 

• 1 1/2 cups Chicken broth, low sodium 

Condiments 

• 1 tsp Dijon mustard 

Baking & Spices 

• 1/2 cup All-purpose flour 
• 2 tsp Cornstarch 
• 1 tsp Pepper 
• 1/2 tsp Salt 

Oils & Vinegars 

• 1 tbsp Olive oil 

Dairy 

• 4 tbsp Butter, unsalted 
• 1/2 cup Heavy cream  

Directions 

1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness. 

2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. 

3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned. 

4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned. 

5. Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs and season the dish with salt and pepper to taste. 

6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles. 

Justifications

Justification: Monday

I choose this recipe because its different yet is capable of meeting everyone’s tastes buds. The overall cook time is one hour, so I decided to choose Teen 1 and 2 to cook. They both get home first and will start cooking it around 4:30 when Parent A gets home. When parent be gets home dinner will be on the table and ready to go, so they can get to their fitness class on time for 7pm. Also, they will have enough left over for both teens to have one serving for lunch tomorrow. 

Justification: Tuesday

I picked this recipe because it works with everybody’s schedule. It’s a recipe that is cooked in 20 minutes. Which means when Parent B gets home at 5:30 they can cook it 10 minutes after they get home with the normal portion size, and it’ll be done by 6:00. Then Parent A can eat it right when they get home, and teen 2 can get to soccer practice by 6:30. 

Justification: Wednesday and Thursday

I chose this recipe because there can be leftovers, and it is a larger meal. Everyone can eat as a family. On Thursday as the left overs day,  if someone in the family is hungry once they get home they can eat right away since the dish will be pre made for the night before. They would just need to heat it up.  

Justification: Friday

I chose this recipe because Friday is a day that the dinner can take longer, and this recipe does. Also, parent A and Parent B will get two portions. 

References

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/

Collaboration Reflection

How we communicated and shared information with each other: The technology was used by all the group members. We used technology to see the word document. We all did one food dish, got the ingredients and recipes from the examples. We added why each of us chose that meal, who cooks the meals and when each meal is eaten in the day.  

We had a email thread to use in case we needed to connect outside of school, if anyone needed help.  

How We used technology:

The technology was used by all the group members. We used technology to see the word document. We all did one food dish, got the ingredients and recipes from the examples. We added why each of us chose that meal, who cooks the meals and when each meal is eaten in the day. I am familiar with these programs because of the About me Project.

We had a email thread to use in case we needed to connect outside of school, if anyone needed help.  

Distribution:

We all had to complete one day and we all did one extra thing as well.

I did Thursday and the table chart

Contribution

I was assigned Thursday and the table chart. When You look at our group solution “The table Chart” You can see all of the days that each person did and information on each day.