Monday Meal Planning 2.8

Hey! We actually cooked a little this week! Edition

I don't want to jinx it, but besides being slightly uncomfortable (which, from what I read, can be expected at 32 weeks of pregnancy) I'm feeling pretty good lately. Well, other than experiencing a slight case of Aaron's cold at the end of last week, that is. So, due to feeling pretty good, and having a little energy, I was able to plan and cook 5 meals last week.

Amazing, right?

Here goes:

Monday: Brats, coleslaw, and fries

We cook brats on the stovetop, according to package directions, and then slice them in half length-wise. We use small sub buns, grilled, and spread on some spicy brown mustard and top the brats with some bread and butter pickles. Yum! I make coleslaw from scratch, and there are tons of recipes out there, but store-bought is nearly as good, and way easier. Easier is better is my mantra lately. Fries are the frozen variety, doctored up with some olive oil and steak seasoning.

Tuesday: Portobello Pitas and salad

Here's a yummy meal idea from last month's Everyday Food: Slice up some portobello caps (I scraped off the gills from the underside of the mushroom with a spoon first), and toss them with a little olive oil and balsamic vinegar. Add corn and sliced red onions, salt and pepper, and toss. Roast this mixture and then split it up over 2 to 4 pita halves. Top with jack cheese and put in the oven until the cheese melts. We just served these with a tossed salad.

Wednesday: Asian Beef Skewers with steamed and salted edamame

A household favorite, made even better this time by using some fresh pineapple we had in the house instead of canned as we usually use.

Thursday: Prosciutto Pasta, garlic bread, and salad

Here's another household favorite, and I can't believe I haven't shared this one before.

Prepare penne pasta as directed on package. While pasta is cooking, in a saute pan, melt 2 Tbsp. butter. When butter is bubbly, add 2 oz. prosciutto, chopped. Cook for 30 seconds, and then add one 28-oz. can Italian diced tomatoes, 1/3 cup half and half, red pepper flakes, and salt and pepper to taste. Drain pasta and return to pan. Pour sauce over top and toss to coat. Top portions with parmesan cheese if desired.

: Macaroni and cheese, salad, and garlic bread

Even though Aaron isn't a fan of pasta for dinner on consecutive days, he gave in when I was sick on Friday and in the mood for comfort food. We bought a double portion container of Stauffer's macaroni and cheese, leftover salad from earlier in the week, and the second half of the box of garlic bread from the night before. Easy and delicious.

And there you have it. Almost a whole week of meals. I kind of feel like a superwoman after all that work! I'm easily impressed with myself at this point.


L Sass said...
March 18, 2008 at 2:49 PM

Now I am hungry for brats! Yum.

Sadly, AS doesn't really like them.

Elizabeth Randall said...
March 24, 2008 at 8:46 PM

I love your ideas - simple and easy to prepare in our fast paced times! I am also a proponent of meal planning to fit our hectic schedules as I promote on my website, I also practice what I preach and will have several ham dinners this week using the leftover ham from our Easter dinner. The recipes include Ham and Potatoes Au Gratin, Eggs Bennedict, Potato and Ham Soup, and Mediterranean Vegetable Salad with Ham. All are deliciously different so the family won’t be saying “Oh, no! Not ham again!” Check out the recipes on my last post

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