Short and sweet as I’m super busy today catching up on all the stuff that built up during a week off.
Monday – BBQ Beans and Sausages
Aaron and Gabbie really, really love this, and it’s super easy, so they get it as often as they want. I actually made it with BBQ seasoning this time (instead of Montreal Steak Seasoning), but Aaron said he prefers it the way I made it the first time. I also followed the cooking directions, but think they turned out better when I cooked them for 10 hours on low as opposed to 6 hours on high.
Tuesday – Stuffed Zucchini & Salad
Another easy meal. The zucchinis I’ve been getting lately are huge, so instead of boiling them on the stovetop, I put them in a 9x13 dish and fill it halfway with water, then cover it and cook it in a 350 degree oven for 20-30 minutes, or until the zucchini is crisp-tender.
Wednesday – Pasta, Pesto, & Peas, and Bruschetta
Pasta, Pesto, and Peas:
Cook 3/4 lb. Fusilli & 3/4 lb. Bow Tie Pasta according to package directions. When cooked, toss with 1/4 c. olive oil and let cool.
Puree together 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.
Thursday – Cayenne-Rubbed Chicken with Avocado Salsa and rice pilaf
I’m stealing this joke from the last time I posted this recipe: Aaron said that he asked Cayenne nicely to stop rubbing the chicken, but he wouldn't. (He's a comedian!) I am super in the mood for avocado lately, and this always helps soothe that craving.
Friday – Queso Dip and Chips
We’ve been doing date night on Friday nights after Gabbie goes to bed, so she usually gets a grilled cheese (and avocado which we mash up and spread on one slice of bread so we can sneak in some extra veggies), and the we get the good stuff all to ourselves.
Here's my mom’s (and my favorite) queso recipe:
1 lb. ground beef, browned
1 1b. Velveeta
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 can diced tomatoes, drained
1 medium onion, diced
1 green pepper, diced
Chili powder, garlic salt, and hot/taco sauce to taste.
Combine in a crock pot (you can cook onions and green pepper before adding, if you'd like) and cook over low until the cheese is melted. Serve with tortilla chips.
Saturday – Meatball Subs
I use this meatball recipe (it really is the best I’ve ever made), doubling the tomato puree. Then I brush sub rolls with olive oil and grill them in frying pan, turn them over, and place sliced smoked provolone on the top half and cook just until it melts. Then I halve 2 meatballs, and put them side by side on the opposite side of the bun, spoon over some sauce, add desired toppings (I like it as is or with some pepperocini rings, Aaron likes sliced green pepper, onion, and tomato). Delicious, and perfect for enjoying during a football game on a lovely late-summer evening. Like we did this week. It was heavenly.
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