Monday Menu and Recipe Review

Once again, it’s one of those weeks when there are too many activities each day to fit in the squares on the calendar. This morning I’m sitting at the car dealership getting that “check engine” light checked out and hoping the car will be ready in time for me to pick up Little Five for his dentist appointment. At least they have free wifi and comfortable chairs in the waiting room!

Anyway, this week is all about quick or make-ahead dinners–anything I can cook early in the day and reheat in between karate class and choir practice. And though we’re not going completely meatless, we’re not making meat the centerpiece of most meals, either. I know it’s healthier, but honestly, I’m mostly motivated by cost. It’s a good thing, because I’ll be sitting here again for car repairs later this week!

This week

Last week

  • Spaghetti al Tonno (quick uncooked tuna sauce in the food processor). Another cheap, quick meal to have in your repertoire. In the food processor: Can of good tuna in olive oil, handful of walnuts, lemon juice, 1 tsp. Worcestershire sauce, parsley, olive oil. Stir into hot spaghetti and thin with a little pasta water.
  • Tex-Mex Meatloafoven fries, salad. I didn’t have any chorizo this time, and I missed it. The sauce is fabulous, though. I only glaze the meatloaf with a little of the sauce, and then heat up the rest and serve it on the side–it’s too spicy for the kids, even though I only used one chipotle pepper.
  • BBQ Pulled Pork PizzaOne last meal out of that bag of pulled pork! 
  • Green Bean, rice and almond salad, Bread and Garlic Soup (from The Family Meal by Ferran Adrià) (swap with Jen). The salad was yummy–makes a great filling lunch, too. We loved the soup…I’ll have to post the recipe soon. In the meantime, you should make some homemade chicken stock and put it in the freezer!
  • Chorizo Sweet Potato Chili (from Jen). I liked the chorizo in the chili, but it was a little too spicy for the kids–we had hotdogs, too. 
  • Peanut Butter and Hot Fudge Pudding CakeMr. Ten mixed up this cake, which is designed to be baked in the slow cooker. If you’re hesitant about letting your kids use the oven on their own, this is a great recipe to give them some independence in the kitchen. We used natural peanut butter and it was plenty sweet. In a 6-qt. Crock Pot, it took 2 hours–he made it right after school and it was ready to eat in time for dessert.
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