Monday Menu and Recipe Review

A day late again. Yesterday I went grocery shopping before making a menu, and then by the time I scribbled something down, our internet connection had fizzled and Comcast wouldn’t answer my calls. Also, I was making jam with a friend all afternoon. We peeled, cored and chopped two grocery bags of pears, and now I have two pots of jam to reheat and can today. I’m not a fan of pears–the grainy texture on my teeth might as well be fingernails on a blackboard–but in jam form, the graininess has all cooked down, leaving sweet pear and cinnamon deliciousness. Next on the agenda: processing those eight bags of apples sitting in the basement. Applesauce, apple butter, and maybe some frozen sliced apples for baking throughout the fall.

This week

Sausage, Potato and Apple Bake

Chicken Milanese, Roasted beet salad

Cherry Tomato Cobbler, green salad (mac-n-cheese from the freezer for the tomato haters)

Last week

Pizza on the grill, salad, apple crumble and ice cream

Felt like the perfect Labor Day menu. I made the apple crumble early in the day, and assembled the pizzas while catching up with friends over drinks.

Salsa chicken and black bean soup, tortilla chips

A slow cooker winner! The kids called it “chicken chili.” Minimal effort, good flavor. I was afraid the chicken breasts would dry out, but the two large fresh breasts stayed moist, and I shredded them into the soup just before serving.

Mote pillo and salad

One skillet comfort food. I ate the leftovers for breakfast.

Homemade macaroni and cheese, tomato salad

More comfort food easy for the babysitter to reheat and serve. I cooked 2 pounds of macaroni–enough for dinner swap and the freezer.

Thai-style ground pork, rice, salad

A regular in our dinner rotation. I have to double the recipe for our family, and I made it with meatloaf mix (a mix of ground beef and pork). When I’m out of fresh ginger and jalapeños, I use ground ginger and a squirt of Sriracha.

Monday Menu and Recipe Review

Despite the cloudy skies, today felt like the first real day of summer vacation. The younger kids suited up and had swim lessons in the morning, and we’re going to turn off the tv and head back to the pool for a couple more hours this afternoon.

If this week’s menu seems a little fancy, that’s just because it’s mostly based on ingredients left over from the fabulous spread the Hub put on for my birthday this weekend. I should have taken some pictures, but I was too busy trying new cocktails and tasting every appetizer multiple times–just for quality control, you understand. He even made an incredible Swedish Meringue Cake with Strawberries and Orange Filling that was possibly the best birthday cake I’ve ever had. Fruity, tender, creamy, not too sweet. I’d better start planning his birthday cake right now.

This week

Monday: Shrimp salad wraps, cabbage salad with ramen noodles and almonds

Tuesday: Belgian endive and ham gratin, rice, salad

Wednesday: Chicken Milanese, salad, carrots

Thursday: Blue Cheese, Caramelized Onion and Bacon Galette, salad (swap with Jen)

Friday: Turkey Kielbasa with Peppers and Onions, blue cheese coleslaw (from Jen), roasted Yukon Gold potatoes

Last week

Monday: Salad Nicoise, bread, fresh fruit

Otherwise known as Salad the Kids Will Eat. Fresh greens, green beans, boiled potatoes, sliced tomatoes, hard boiled eggs, olives, Italian canned tuna, all piled artfully on a platter, with dressing in a pitcher on the side. 

Tuesday: Thai-style ground pork, coconut rice, edamame

A quick weeknight meal that has become a favorite (I’ve used turkey, pork or beef). I double the sauce and skip the chilies in favor of a squirt of Sriracha. Coconut rice is just basmati rice cooked with a can of lite coconut milk in place of some of the water.

Wednesday: Waldorf Chicken wraps, fruit salad

We eat a lot of soft tacos, and I often use tortillas instead of bread in the kids’ lunches, but this time I used whole wheat flour tortillas, which were flavorful and sturdy enough for a filling of chicken salad and veggies (greens, beans and tomatoes left from Monday). Also a kid winner.

Thursday: Creamy Roasted Eggplant and Red Pepper Pasta (swap with Jen)

I made this sauce up as I went along–it’s an easy sauce packed with veggies. The kids ate theirs on cheese tortellini, and the adults had rigatoni. I’ll share the recipe later this week!

Friday: Italian Turkey Meatball Soup, cabbage salad (from Jen)

Delicious with a little grated Parmesan on top.