Here's this week's meal plan for mi casa. Sometimes I adjust it based on what we have leftover (chicken) or what's freshest at the store that day (Mutual Fish).
Would love to have you share your meal plan if you're in the habit of making them. I need some inspiration to mix it up a bit.
Monday
Roast chicken
Parsnip Puree
Sauteed Kale
Healthy Oatmeal Nut Cookies (great with coffee for breakfast)
Tuesday
Chicken Enchiladas (using leftover chicken)
Prepare chicken stock (using chicken carcass)
Healthy Oatmeal Nut Cookies (with chocolate chips)
Wednesday
Prawns with Black Bean Sauce
White rice
Roasted Broccoli (minus the parmesan)
Healthy Oatmeal Nut Cookies (with chocolate chips)
Thursday
The Best Ever Chicken Broth Soup
Salad w/ Grapefruit & Blue Cheese
Roasted Broccoli (minus the parmesan)
Friday
Zaw - pizza and salad
3 comments:
Never heard of Zaw but looks great! We need one on the Eastside!
hey!!! I just wanted to let you know that I will be featuring your great nautical baby shower at my blog!
www.littlemissheirlooms.blogspot.com
Here's a pasta dish I make over and over. It's especially good this time of year when you've got a lot of chard to use. I think it originally came from Martha, but it's been adapted a bit by my memory.
1T olive oil
2-3 onions sliced thinly
1 big bunch of chard, Leaves and stems chopped separately
4c or so of vegetable broth (sometime I use boullion)
3/4 lb pasta - linguine is good, so is orechetti. The best is fresh cheese tortelini
In a large, deep saute pan saute the onions in the olive oil over med-low heat until they are soft and golden brown. If the onion are very sharp I add a scant tsp of sugar to help with the browning. About 5 minutes before the onions are done add the chard stems. Meanwhile heat stock to boiling.
If you are using dried pasta then start the water to boil and cook until not quite al dente.
When onions are carmelized remove a Tblsp or so of the onions for garnish and set aside. Add boiling stock and cook uncovered till reduced a bit. (I like this to be brothy, so I don't let it reduce too much). Add the chopped chard leaves and simmer for about 5 minutes. Taste for salt and pepper. At this point it will still be pretty brothy. Add the pasta to the pan to finish cooking. If using fresh tortellini you can put in right in without pre-cooking it.
the pasta will absorb some of the stock and become al dente. Serve in a bowl with the reserved sauteed onions and a sprinkle of parmesean cheese.
Very easy. Pretty yummy. I hope you like it.
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