Our meals this week were a little heavy on the red meat, so yesterday afternoon we discussed eating better this week. Then we got pizza and cinnamon breadsticks for dinner, so you can tell how well we're doing with that. There's always today, right?
The weather has begun to get a little more chilly, and since fall starts this week, it's the perfect time to bring a few cooler-weather meals back into my repertoire. Next week I'll probably have a "summer's last chance" menu, and reminisce about the summer being over, but right now I'm excited for fall and all it brings. Especially pumpkin flavored things. That's one of my very favorite parts of fall.
Monday: Pot Roast with Carrots and Potatoes
Like I stated the other day, I really, really liked this. Admittedly, it's a little on the salty side, but absolutely delicious.
Tuesday: Three Cheese Skillet Lasagna, salad, garlic bread
I'll post this recipe tomorrow. I made this on a weeknight, and it was fairly simple and quick, and even Gabbie loved it. It was quick even with making marinara from scratch to use in the recipe. I especially loved that it was meatless, because Gabbie pretty much refuses most meat (everything but pot roast and chicken fingers).
Wednesday: Left-over Pot Roast Enchiladas, Spanish rice
I love meals that can be reused to make something nearly completely different, and this is a great example of this. I'm taking the enchilada leftovers for lunch tomorrow. I avoided eating them all weekend so I could take them to work, but it was hard to hold off.
Thursday: Butternut Squash with Coconut and Curry, basmati rice, naan
I saw this when going through my archives last week and, remembering how delicious it was, couldn't wait to make it again. I totally love Indican food.
Friday: Pizza
I made a homemade pizza using a purchased crust, sauce leftover from the skillet lasagna, a bunch of vegetables that I had chopped and sitting in the fridge (mushrooms, tomatoes, onions, green peppers), and 1/2 a pound of leftover Italian sausage. I topped it with a mixture of mozzarella and parmesan. It was better than any of the delivery pizza we can get around here (since all of our favorite places seem to have closed lately or changed ownership and gone downhill). Plus, it was another cook once, use the leftovers for another meal meal. Those really are the best!
Saturday: Chili and corn bread muffins
Our recipe for chili is a family secret recipe, but I'm sure there's one out there you already use or love. Make that, and then save the leftovers for chili cheese fries during Sunday football.
Yum, sounds like a week of awesome (and really efficient!) eating.
ReplyDeleteCan't wait to see your skillet lasagna recipe! I made a skillet lasagna a few weeks ago, and while good, we both thought it was a little bit bland. I like that yours is meatless, too, because I'm ALWAYS trying to get Joe to eat more meatless meals (and usually failing horribly at it).