Sunday:
"California Fish Stew" from a 1990s William Sonoma Cookbook
with this salad: https://cooking.nytimes.com/recipes/1025656-maroulosalata-green-salad-with-feta-and-dill?unlocked_article_code=1.6E4.r9kt.PyDuRgkmkv_t&smid=share-url
** we made it to the end of the month with the food budget intact and no surprises elsewhere so fish it is!

Tues:
https://www.wholesomeyum.com/recipes/eggplant-lasagna-recipe-without-noodles-low-carb-gluten-free/

Thurs:
https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry?unlocked_article_code=1.6E4.edSn.Itu95d2r6FmE&smid=share-url

Lunch for the days in office with turkey and red cabbage:
https://www.delish.com/cooking/recipe-ideas/a56236/egg-roll-bowls-recipe/

Baked ziti
Enchilada chili in the cockpot with corn bread
Leftovers
Then traveling.

We have spring break this week but are doing a staycation to save money so I wanted easy meals so it wouldn’t be a heavy work in the kitchen week.

Fish tacos
Appetizer night where everyone picked appetizers: veggies and dip, tator tots, mozzarella sticks, sweet and sour veggie meatballs, peanut butter and jelly dip with fruit (can you tell which appetizers the kids picked??)
Taco soup using leftover burrito filling that I froze
Spaghetti with jarred sauce and roasted vegetables
Out twice

Anonymous wrote:
Sunday night im making this chickpea coconut curry with pumpkin and lime from the NYT (gift link) https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?unlocked_article_code=1.6E4.ScDP.2VxOyIW6t67X&smid=share-url.
It might not sound that good but it is comfort in a bowl. Serve over rice— so yummy. And it makes great leftovers for lunches or for the freezer (tip: add a fresh squeeze of lime juice after reheating to re-up the zing)
Fish tacos on Monday. Nothing fancy, just some pan grilled cod with shredded green and purple cabbage and lime cilantro crema.
Tuesday I plan to have a big salad.
After that there is travel and no cooking for a bit.

Thanks for the link! That curry sounds good.

Having a bit of trouble this week, I feel like we're too heavy on meat and richer foods.

I want to make pelmeni, spouse wants to make pasta with bacon, cheese and peppers. Would serve one with salad and one with broccoli. We'll have at least one night's leftovers.

Usually I do mostly vegetarian meals, but not feeling too inspired. Might do spinach and artichoke soup with beans instead of chicken. Have some cilantro and green onions to use up as well, could do instant pot beans for tacos or burritos. Can always make pizza.

Sunday night im making this chickpea coconut curry with pumpkin and lime from the NYT (gift link) https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?unlocked_article_code=1.6E4.ScDP.2VxOyIW6t67X&smid=share-url.
It might not sound that good but it is comfort in a bowl. Serve over rice— so yummy. And it makes great leftovers for lunches or for the freezer (tip: add a fresh squeeze of lime juice after reheating to re-up the zing)
Fish tacos on Monday. Nothing fancy, just some pan grilled cod with shredded green and purple cabbage and lime cilantro crema.
Tuesday I plan to have a big salad.
After that there is travel and no cooking for a bit.

Vegetarian household:
1. Tempeh massaman curry, rice, steamed edamame
2. Naan, butter paneer, aloo gobhi
3. Taco bar with beans and rice

It’s the kids’ spring break this week and we are away for half of it so that’s it!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast with mashed potatoes
Sheet pan sausage with fennel and grapes
Roast chicken with arak and clementines
Honey garlic shrimp
Pizza night

So good. I made this a week ago.

Is this the pot roast with pepperoncinis? I want to try this for sandwiches.

Yep. The peppers, a packet of gravy mix, a packet or ranch dressing mix, and some butter.

Anonymous wrote:

Anonymous wrote:Mississippi roast with mashed potatoes
Sheet pan sausage with fennel and grapes
Roast chicken with arak and clementines
Honey garlic shrimp
Pizza night

So good. I made this a week ago.

Is this the pot roast with pepperoncinis? I want to try this for sandwiches.

Anonymous wrote:Mississippi roast with mashed potatoes
Sheet pan sausage with fennel and grapes
Roast chicken with arak and clementines
Honey garlic shrimp
Pizza night

So good. I made this a week ago.

Mississippi roast with mashed potatoes
Sheet pan sausage with fennel and grapes
Roast chicken with arak and clementines
Honey garlic shrimp
Pizza night

It's going to be a busy week so nothing that requires too much time. For me, that's sticking with a protein, a starch, and a vegetable.

- cabbage rolls and salad
- whole roasted chicken, roasted baby potatoes and brussels sprouts or broccoli
- pasta with shrimp, spinach, and cherry tomatoes in garlic white wine sauce. Salad?
- Marinated rack of lamb with garlic mashed potatoes and broccolini
- pork tenderloin, sweet potato and roasted carrots/onions

I have no oven. And only two eggs left. So there's that.

Scrambled eggs, fruit and toast
Rice pilaf made with bone broth and chicken and veg.
Butter garlic shrimp with pasta
Mac & cheese with chicken
Salads with lentils
Ravioli and raw carrots on the side

Sear short ribs in instapot, then throw in onions, carrots, garlic, 2-3 cups of chicken stock. Pressure cook for 45 mins while I do other stuff. I take everything out and reduce the liquid if I have time with some corn starch, but not necessary if I have no time.

Have you planned any meals for the coming week? I'd love to see some inspiration, bonus points if super easy.

I haven't planned much yet at all.

Today:
*Tortellini with bottled sauce for lunch
*"Mexican Bean Bake" casserole made with Bisquick, refried beans, salsa, and hatch chiles, topped with shredded lettuce, tomatoes, and sour cream, served with Spanish rice for dinner

Maybe later this week??
*Baked pork chops (linked in NYT cooking section email today) with mashed potatoes
*Vegetable curry (I bought stir fry veggies at TJ's and need to use them up, so this is probably tomorrow)
*Moosewood Lodge Hungarian Mushroom Soup and the NYT green salad with sour cream and onion dressing
*Veggie chili

And I have washed and cut up some strawberries to have with Greek yogurt for breakfast