Monday Meal Planning

A Day Early because I Have No Freaking Time! Edition

I'm busy this week. Like, working 12-hour days, I worked 6 hours on Sunday, I can't think about anything but work for the rest of the week, busy. (Needless to say, posting will probably be light again this week.) Throw in a mid-week book club meeting, the news that more family is fleeing to Florida, and a growing waist-line that implies that I should just maybe use that gym membership once in a while, and also the fact that I FREAKING HAVE A HORRIBLE HEAD COLD!!!!!! (sorry for yelling, I'm just frustrated), and I may just lose it.

But, a girl's still got to eat, right? Even if her husband does do the shopping and cooking for most of the week. So here's what he'll be cooking me (isn't he sweet?):

Monday: Bow-ties & Broccolini, Garlic bread

Funny story - I had left this magazine sitting on the bathroom counter because I was trying out a makeup tip it offered. Aaron apparently was browsing through while he was in there, came out with the magazine turned to the page that had this recipe, and emphatically stated, "We're eating this."

So he gets to cook it. I like how that works out.

Tuesday: Tomato Soup (canned or otherwise - probably canned this week) and Grilled Cheese

Wednesday: Pasta, Pesto, and Peas (recipe below), and a Tossed Salad

So, this is what I'm making for my book club, and if there's some left, then it's also what we're having for dinner. If not, well then I guess we'll just have to go out. Darn. (He'll probably say, then that means that we get to have just salad. Which we'll probably do anyway.)

Thursday: Veggie Burgers (from Mark Bittman’s 101 Simple Meals Ready in 10 Minutes or Less, the veggie burgers are recipe #95), baked sweet potatoes, and sauteed zucchini.

Friday: He is taking me out after this hellish week, no matter how much he complains about spending the money. I deserve it, darn it!

Saturday: This one's tradition! It's the first football game of the year, which means we go all out with our football spread. This means chili (his great-grandpa's secret recipe - yum!), crudite and dip, Crispix mix, and cookies or brownies. Sadly, no one is going to be in town this weekend to enjoy it with us, but that won't stop us. Plus, it also means that I have to plan fewer re-heatable recipes for next week since we'll have leftovers for days.

Sunday: Chicken Fajitas and Mexican Rice

For fajitas, I use a purchased fajita seasoning mix, saute strips of chicken with onions and green peppers, and put it all on tortillas with cheese, sour cream, salsa, and avocado (we like our toppings, what of it?). I make my own Mexican rice instead of using Rice-a-Roni or similar. Here's my super-secret recipe: Make rice according to package directions, except for 1) use 2/3 water and 1/3 jarred taco sauce for the amount of water it calls for, and 2, I throw in a chicken bullion cube when I'm boiling the water. That's it. Aaron loves it, and so do I. Although we might smother it in cheese and sour cream as well. It's like I said before about the toppings.

Voila! Another week of meals done. I impress myself (especially since I've now been writing for approximately seven hours straight).

Here's the recipe for the scrumptious Pasta, Pesto, and Peas:

3/4 lb. Fusilli
3/4 lb. Bow Tie Pasta

Cook according to package directions. When cooked, toss with 1/4 c. olive oil and let cool.

Puree:
1-1/2 c. pesto
1 (10 oz.) package frozen chopped spinach, thawed and dried
3 T. fresh lemon juice

Add:
3/4 tsp. fresh lemon juice
1-1/4 c. mayonnaise

and blend until combined.

Mix pasta with this sauce and add:
1/2 c. parmesan cheese
1 1/2 c. frozen peas, thawed
1/2 c. pine nuts, toasted

Cool to room temperature or refrigerate, and serve.
Also, Enjoy!