Sunday: Noodles, Zoodles, and Sauce
Monday: Curry chicken and rice
Tuesday: tilapia, broccolini, Mac n cheese and jalapeño poppers
Wednesday: leftover curry
Thursday: veggie lasagne
Friday: TBD
Saturday: Bonnie and Patrece’s wedding
Sunday: 17 Bean Soup
Monday: Cod Italiano and Broccoli
Tuesday: Turkey Meatloaf, Mashed Potatoes and Salad
Wednesday: Zucchini Noodles with roasted pepper and tomato sauce with shrimp
Thursday: Quinoa and Spinach Salad
Friday: Good Luck Dim Sum
Saturday: Ravioli and Salad
I have only worn colors and patterns since becoming pregnant with my daughter. I can’t remember the last time I dressed in black from head to toe. And yet, whenever my daughter draws a picture of me, she always has me wearing a black dress. What can I say? My kid recognizes goth-damage when she sees it.
Sunday: turkey burgers, roasted zucchini
Monday: tilapia, harvest grains, sautéed kale.
Tuesday: chicken and kale casserole, rice
Wednesday: Food Trucks
Thursday: ham, Mac and cheese, roasted zucchini
Friday: pesto pasta and salad
Saturday: TBD
Sunday: home made chicken nuggets, Mac and cheese, artichokes
Monday: zucchini lasagne
Tuesday: Chinese delivery
Wednesday: Leftovers
Thursday: pesto pasta
Friday and Saturday: camping!
Ingredients
• 2 chicken breast boneless, skinless, cut into bit sized pieces
• 1/2 or 3/4 c chopped kale
• 1 box cream of mushroom soup
• 2 tablespoons greek yogurt
• 1/2 cup shredded cheddar cheese
• handful panko
Instructions
Stir fry chicken until no longer pink in the middle.
In a large bowl, mix all ingredients, pour into baking dish and top with panko.
Bake at 350°F for 20-25 minutes
Eat as is, or serve over favorite pasta or rice.
Adapted from: Skinny Chicken and Broccoli Casserole
From Serve Yourself: Nightly Adventures in Cooking for One, by Joe Yonan (Ten Speed Press)
2 tablespoons raw shelled pistachios
1 (3-ounce) tin smoked oysters in olive oil, drained
1/4 teaspoon pimenton (smoked Spanish paprika)
2 thick slices rustic-style bread
1/2 very ripe avocado, peeled and pitted
5 or 6 large green olives, pitted and chopped
Fleur de sel or other best-quality flaky sea salt
Heat the pistachios in a small, dry skillet over medium heat, shaking the pan frequently, until they are very fragrant and starting to brown in spots, 2 or 3 minutes. Immediately transfer them to a bowl to stop the cooking.
In a small bowl, toss the oysters with the pimenton.
Preheat the broiler with the rack set 4 to 5 inches from the flame or element. Broil the bread on one side until very dark brown, even slightly blackened in spots, 2 or 3 minutes. Transfer to a plate.
Divide the avocado flesh between the two bread slices and spread with a knife. Top with the oysters, then the green olives and pistachios. Sprinkle with a little salt, and eat.
Source: Dominca Cooks
Sunday: Gumbo
Monday: Baked eggs and tortillas with creamy tomato sauce on a bed of shredded cabbage.
Tuesday: Sweet and Sour chicken with broccoli, book choi and rice
Wednesday: ribs, Mac n cheese, green beans
Thursday: gumbo leftovers
Friday: Pizza
Saturday: Shepherds pie
Sunday: just back from Santa Cruz weekend. Scrounge for something in the pantry.
Monday: Turkey Burgers
Tuesday: homemade fish sticks, Mac n cheese, and pea
Wednesday: Honey Garlic crockpot chicken with rice and vegetables.
Thursday: Don Ramon’s Mexican Restaurant or food trucks.
Friday: Ham with white beans and Kale
Saturday: Spaghetti with pesto meatballs and salad
1/2 pound pasta (elbow, fusilli, whatevs)
2-4 tablespoons butter
1/2 can evaporated milk
2 eggs
10 oz or so of grated sharp cheddar cheese
salt to taste
cook pasta until al dente and drain. Add butter and toss to coat. Beat eggs and milk and pour into pot of pasta. Add cheese and stir until mixed and cook over low heat 3-4 minutes.
Amazing! It is so fast and easy, I’ll never make boxed mac n cheese again.
Adapted from Alton Brown’s Stove Top Macaroni and Cheese
