Ugh, this is the week my daughter's crazy swim practice schedule begins (different place and different time every day of the week ), so we will be relying heavily on what we put in our freezer last week.
M: veggie lasagna T: Cincinatti chili W: leftovers R: something in a crockpot F: baked potato bar, probably.
“Life is not orderly. No matter how we try to make it so, right in the middle of it lose a leg, fall in love, drop a jar of applesauce.” - Natalie Goldberg
Post by twodogsandababy on Sept 14, 2014 10:42:44 GMT -5
Tonight-whatever we pick up on our way home from the beach M-Fish tacos T-Meatloaf cupcakes/green beans W-Chorizo and sweet potato hash with runny eggs TH-cheesey chicken and broccoli quinoa cheese casserole F-leftovers/fend for yourself S-out to Brazilian steakhouse
Post by hisno1girl on Sept 14, 2014 12:04:08 GMT -5
Sunday: Beef vegetable soup. Monday: Roast turkey. I was supposed to make it today but it's still frozen even though it's been in the fridge since Wednesday. Tuesday: Roast loin of pork, baked sweet potatoes, broccoli Wednesday: Meatloaf, mashed potatoes, corn Thursday: Breakfast for dinner Friday: Chicken stir fry w/basmati rice Saturday: Dinner out, we have a wedding reception
A baked pasta dish. One poud of rigatoni (cooked), one pound shredded mozzarella cheese, 1/4 sour cream, 1 can diced tomatoes and 1 pound cooked and seasoned ground beef or turkey. Combine, pour into a casserole dish, add a little bit of sauce on top, some of the mozz and then bake at 350 for about 20 minutes until nice and bubbly. If you prepare it in the morning, it will need more time in the oven.
This is a dish my MIL came up with and it is really good. It can feed a good amount of people or leave generous leftovers.
I feel so productive with my planning and prep today.
I've been spoiled living in NYC and having a ton of places within walking distance of our apartment, so living in the suburbs is a bit of a culture shock. Long commute and I need to make sure we have food in the house for easy dinners.
I have steak marinating and corn soaking that will both go on the grill in a few minutes. Bread machine just beeped that the bread I made is ready. Chicken portioned, prepped, and in the freezer both for chili and marinating for another meal. Sausage chopped and frozen to make prep for the sausage pasta that much quicker. And I pinned a number of the recipes you all listed, and am excited to try them soon!
Post by dexteroni on Sept 14, 2014 17:49:16 GMT -5
Today we had my favorite veggie chili, and will have the leftovers tomorrow or Tuesday (it's a huge recipe; I make roughly 1/3 recipe and it's still four servings).
One night we'll grill steaks, and have whataver CSA veggies need to be used up. That will most likely mean salads and some steamed or grilled zucchini.
One night will have to be spaghetti squash. I'm either going to try this pad thai recipe, or this hash brown casserole recipe, both of which substitute spaghetti squash for the noodles or potatoes. If I make the hash brown casserole, I'll most like grill some sausages and make a salad with it. If I do the pad thai, we'll just have that.
I'm chomping at the bit to get into stews, roasts, grilled cheese and tomato soup, etc. but it's still not quite time.
Chicken pot pie Chili Vegetarian enchiladas Chicken nuggets with steamed broccoli and sweet potato fries Mushroom and pesto creamy pasta Pulled pork tacos
It's baked ziti with some spices and a nice white sauce on top. SO GOOD! I usually half the recipe because the full recipe makes a ton.
This is a bastardized version of pastitsio, which is an amazingly awesome dish, but IMO should be made with lamb instead of beef, red wine instead of vinegar, and individual spices instead of pumpkin pie spice. I use Martha Stewart's recipe, which is obviously not from a Greek source but is pretty close to the pastitsio my BFF's Greek grandma made when we were growing up. This one sounds pretty good too.
It's baked ziti with some spices and a nice white sauce on top. SO GOOD! I usually half the recipe because the full recipe makes a ton.
This is a bastardized version of pastitsio, which is an amazingly awesome dish, but IMO should be made with lamb instead of beef, red wine instead of vinegar, and individual spices instead of pumpkin pie spice. I use Martha Stewart's recipe, which is obviously not from a Greek source but is pretty close to the pastitsio my BFF's Greek grandma made when we were growing up. This one sounds pretty good too.