Category: Meals for the week

1. Spinocoli pizza
2. Beef chimichangas
3. Rustic butternut squash tart, using the Women’s Day recipe for the filling, but this for the corn-meal pie crust.
4. Chili-glazed pork with sweet potato hash.
5. Roast potatoes and chicken with romesco (TFMCB: p. 463)
6. Fettuccine with chicken and bell pepper cream sauce.

Not much on sale at Publix this week, and lots of meals from Mark Bittman’s The Food Matters Cook Book (TFMCB), but here are the meals…

1. Pizza that we didn’t get around to making last week
2. Frozen Sweet Potato and Gruyere Turnovers.
3. Pasta with Pureed Red Beans and Shiitakes (TFMCB p. 214)–using baby portobellos and adding one leftover chicken and apple sausage.
4. Lemony Zucchini Risotto (TFMCB p. 302)
5. Crisp and Spicy Roasted Chickpeas with beef (TFMCB p. 410, also here).
6. Chicken pot pie, based on something like this.
7. BBQ meatballs and Creamed Spinach made with no Cream.

• 1 lbs ground beef, 1 chopped onion, 1/2 cup oatmeal, 1 egg, salt and pepper, 1 tsp sage, 1 tsp rosemary
• Form meatballs and brown in skillet. Add to crock pot with 1 jar BBQ sauce. Cook on low.

Update 1/23: While I can find no corroborating evidence online to link to, our calendar has Jan 23rd listed as National Meatloaf Day…so we’ve reworked the menu and today will be an old favorite: Cheesy Spinach Stuffed Meatloaf.

This week’s meals: a couple more from The Food Matters Cook Book…and a few other things from around the web. Finish it off with a couple old favorites.

1. Teriyaki noodles with asparagus and chicken (TFMCB).
2. Chipotle quinoa with corn and black beans (and a bit of steak) (TFMCB)
3. Sweet and sour pork–something we made last week reminded the kids about this and they’ve been asking for it. Adding a bag of stir fry veggies to bump up the veggie content.
4. Sausage and spinach quiche.
5. Homemade pizza
6. Grilled sausages with broccoli on the side.
7. Sweet Potato and Gruyere turnovers: the Sept 2010 issue of Real Simple scaled this up for a meal swap. We make it and freeze. You get four amazingly delicious meals ready to throw in the oven and eat–freezer to table in 45 minutes! A bit expensive with all the Swiss chard and gruyere, but SO worth it! We make our own whole wheat pie crust: for 8 crusts (yes it’s a lot, but remember this makes 4 meals!): mix 4 cups white flour, 4 cups whole wheat flour, 1-2 tsp salt. Cut in 1 cup butter and 1 1/3 cup vegetable shortening. Add about 1 1/2 cups ice cold water with a bit of lemon and mix.  You will probably need another 1/4 to 1/2 cup of water to get the right consistency.