I have been so busy trying to finish some projects that I have neglected my meal plans! With the kids home from school now we have been trying to get into a new routine too ( I do love the extra hour of sleeping in every morning!)
Hopefully I can show you my big project by the end of the week. Here’s what I have planned for meals:
Meatless Monday: Indian chickpeas and rice with Nan (or a grilled cheese side sandwich)
Tuesday: Grilled marinated Steak, Smokey Mac and Cheese, zucchini and tomatoes
1 flank steak ( place in a zip lock bag and use your favorite marinade-Lowrys has some good ones- and let sit overnight)
Grill the steak just before serving
1 pkg cherry or grape tomatoes
Place veggies in tin foil with a little salt, olive oil and red pepper flakes. Grill along side the steak
Mac and Cheese
- 3 teaspoons sea salt, divided
- 1 (16-oz.) package shells pasta
- 1/2 cup butter
- 1 small onion, diced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 cups heavy cream
- 1 teaspoon ground white pepper
- 3 cups freshly grated smoked Cheddar cheese
- 1 cup freshly grated Cheddar cheese
- 1 teaspoon ground chipotle chile pepper
- 6 cooked bacon slices, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- Preheat oven to 350°. Bring 1 gal. water and 1 1/2 tsp. salt to a boil in a Dutch oven; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with a little oil.
- Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 tsp. sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
- Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat, and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
- Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.
Wednesday: Store bought Rotisserie Chicken and homemade potato salad
1 pkg small red potatoes boiled, drained and slightly broken up and mashed with a fork
2 Tbs butter (add into potatoes after drained)
4 hard boiled eggs – chopped
1 Tbs salt
1/4 c. dill relish
3 stalks celery chopped
2 Tbs yellow mustard
1/2 c. sour cream
Mix all together and chill. Serve with chicken
Thursday: Open faced chicken pesto sandwiches (or pizzas)
Use leftover chicken and make or buy pesto. Spread on flat bread or toasted Italian bread and top with a slice of provolone.
1 cup basil leaves
2Tbs parsley leaves
1/4 c. pine nuts (or walnuts)
1-2 cloves garlic
1/2 c. parmesan cheese
1/2-3/4 c. olive oil
Pulse all together in a food processor.
Friday: Turkey burgers and Sweet potato fries
Both of these are store bought and make an easy meal. I buy the frozen turkey burgers and Alexia sweet potato fries