1. Egg Pesto Pasta 2. Baked Angel Hair with Eggplant w/ Caprese 3. Pork Chops with Sautéed Red Cabbage 4. Chicken with Mustard Cream Sauce w/ Honey-Glazed Wax Beans 5. Slow Cooker Steak Sauce and Dijon Steak w/ Summer Squash Casserole 6. Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce 7. Burgers w/ Fried Green Tomatoes w/ Roasted Potatoes, Carrots and Shallots with Rosemary Sweet of the week: Snickerdoodle Bundt Cake Gazpacho Mushroom Bacon Breakfast Strata
This week is a fairly straightforward week for me as far as meal planning goes. Lance is gone one night for dinner and, aside from that, we’re all home all week. Sweet!
Of course I’m still left with the challenge of using all of the market produce and I got some new goodies this week to try. The big ones that come immediately to mind are the red cabbage and the wax beans. Those are being used in meals 3 and 4.
My “cookbook” for the week was the World Wide Web. It’s extremely useful when I’m trying to find a recipe for a new-to-me ingredient, but I am greatly looking forward to getting back to my own cookbooks in the weeks to come when I’ve got more flexibility.
My sweet of the week is a cake recipe that I’ve had floating around for some time and, of course, I’ll be making Gazpacho again.
I made burgers last week too and didn’t post a recipe. My burger method, since I am sans grill, is to smoosh together burger patties from ground meat – I split a container of cow into three patties and a container is usually somewhere between a pound and a pound and a half. Then I put the patties in a skillet that’s heated to medium-high and do 5 minutes a side for Art and myself and 10 minutes a side for Lance. I add cheese the last 5 minutes if we’re having cheeseburgers. Nice and easy!