- Modified version of Sausage and Rice Stuffed Portabellas
- Spiced Pork and Apricot Stew freezer meal (4X this recipe)
- Grilled Buttermilk Chicken and grilled broccoli
- Chicken with Bulgar Pilaf
- Fried Rice with Tofu and Broccoli
Author: HungryDad
Whole-Grain Spaghetti with Garlicky Kale and Tomatoes
Wow, what a colorful dish! This one was a great, healthy and fast meal! The recipe is from Real Simple.
We added some sun dried tomato sausage, though the original was veggie. You could also add some white beans or garbanzos instead. I think I would increase the garlic a bit. And the spaghetti was a bit hard to mix everything together…maybe a smaller noodle would work better with this.
Meals for Mar 29th-Apr1
We were out of town for a few days this week, so this is a shorter menu list and is a bit late…
- Garlicky kale spaghetti
- Freezer Meal: Baked Penne
- Zucchini and Chicken Salad
- English Muffin pizzas
Blueberry Yogurt Muffins
Somehow our family of 4 managed to finish off 2 gallons of milk this week, so when I went to make breakfast, the options were a bit more limited than normal. We had about 1 cup of yogurt leftover from the Chickpeas and Pita Casserole (which the parents really liked, but the kids found a bit garlicky), so I figured I could use that in something. We have tons of frozen blueberries still, so when I found this recipe at For the Love of Cooking, I knew I had a winner! I changed it up a bit, partially based on what we have in the kitchen. One thing I am always trying to add is flax seeds. Our oldest has fish allergies, so there goes one source of omega-3s. Flax seeds are another great source, and the Flax Paks make it really easy to throw into recipes.
Blueberry – Yogurt Muffins:
Adapted from For the Love of Cooking
1 cup white flour
1 cup whole wheat flour
1 Flax Pak
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 cup juice
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup yogurt
2 large eggs
1 1/2 cups fresh or frozen blueberries
1 tbsp sugar
Preheat the oven to 400. Mix the try ingredients in a large bowl. Mix the wet ingredients and stir into the dry. Spoon into greased muffin pan. Cook 18-20 min.
Rotini with Butternut Squash
I adapted this recipe from this post at Former Chef’s blog, which was in turn adapted from Giuliano Hazan’s 30 Minute Pasta book. It’s a really fast, really good meal, especially if you cut up the squash in the morning so it’s ready to go a dinner time.
Rotini with Butternut Squash and Bacon
(Adapted from Former Chef and Giuliano Hazan’s Thirty Minute Pasta
1 yellow onion, diced
3 Tbsp. butter
3 oz Pancetta, cut into 1/4″ pieces (could use bacon)
1 medium butternut squash, diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb pasta
3 oz Grated parmesan cheese
Boil water for the pasta. Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the panceta and cook until it starts to crisp, about 2-3 minutes.
Add the squash and season with salt and pepper. Add the water, stir and cover with a lid for 10 minutes until the squash is soft. Check after 5 minutes and add more water in 1/4 cup increments if it’s drying out, until the squash is soft enough to mash with the back of a spoon.
Cook pasta and reserve about 1/2 cup of pasta water before draining.
Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.
Meals for Mar 19-25
1. Gemelli with Butternut Squash, though probably with rotini.
2. Based on Chicken & Mushroom Fettuccini.
3. Chickpeas and Pita Casserole
4. Cuban Roasted Pork Loin (Memories of a Cuban Kitchen, p. 133) with Moro Rice and Plantains.
5. Nachos
6. Freezer: Penne
7. Freezer: Enchiladas verdes
Anna’s Sausage, Bean, and Kale Stew
This was really good and FAST to make: a real winner for weeknight healthy meals!
From the recipe at Dinner A Love Story: Anna’s Sausage, Bean, and Kale Stew.
- 1 onion chopped
- 2 cloves garlic minced
- Package of Italian sausage (we used Turkey sausage)
- 32oz Low-sodium chicken broth
- 14.5 oz Can diced tomatoes
- 2 14oz Cans Cannelli Beans rinsed and drained.
- 1 bag (or bunch) of kale
- Parmesan cheese
Saute the onion in a large pot until softened. Add the garlic, pepper and shake of red pepper flakes. Remove sausage from casings adding to the pot and cook, crumbling, until cooked through. Add the chicken broth, tomatoes and beans. Bring to a boil. Add the kale and cook until wilted, about 3 minutes. Serve topped with Parmesan cheese.
Meals for March 12-18
- Chicken and Cornbread Dumplings (The $5 Dinner Mom, p. 97)
- Beef stir fry
- Ravioli
- Baked Penne with Spinach (x4 for freezer meal)
- Encheladas Verdes (from the freezer)
- White Wine Chicken and asparagus
Meals for March 5-11
- Easy pork tacos
- Anna’s Sausage, Bean and Kale Stew winner of Dinner A Love Story’s recent Go-to Weeknight Dinner contest–lots of good recipes there for ideas for latter. And while I’m adding links for meal ideas, here’s a list of the 100 best Mom Food Blogs…what about Dad food blogs…???
- Dianne’s Mac and Cheese from DALS. Copied below.
- Alisha’s Chicken Fajita pizza from DALS
- Baked Falafel
Dianne // Feb 11, 2011 at 2:35 pm
“Mac and Cheese” with Peas and Tomatoes
Boil water and add one pound of pasta – cook according to directions
Save one cup of pasta water for later and when pasta is done – take hot pasta and mix with one cup ricotta cheese
While pasta is cooking, Saute 2 minced garlic cloves in olive oil
Once garlic has softened, add in about a cup of frozen peas (or more if you think your kids really like them) – season with salt and pepper
After the peas have cooked about 4 minutes, add in the reserved pasta water and let simmer for a few minutes (not too long)
Cut a pint of grape tomatoes in half and throw in with the pea mixture (turn off heat)
Then add in the pasta mixed with the ricotta into the pan until everything is mixed together
Meals for Feb 26-Mar 3
- Chili-glazed pork with sweet potato hash–Never did get to this last week…good thing tenderloin lasts for a while
- Quinoa and Squash Gratin
- Chicken Parmesan and green beans
- Mushroom and Asparagus Risotto and salad
- Grilled chicken with grilled broccoli