The beginning of another week.
Time to plan the menu, and get to the grocery store.
Its going to be a busy week so I need a meal plan that has flexibility in it as well as potential leftovers.
My girl Robyn over at the Happy Housewives Club http://www.happyhousewivesclub.com/hotmama.html,
has a yummy recipe for a crockpot Beef roast that will on the menu this week. http://happyhousewivesclubcooking.com/?p=623
as well as my Penne with tomato and eggplant sauce. http://happyhousewivesclubcooking.com/?p=1296.
Simple, little time consuming and tasty!!
MONDAY: SOUP AND SANDWICHES, thank you Robyn!!
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
1/2 cup olive oil
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
TUESDAY: ROBYNS CROCKPOT BEEF ROAST (link above)
WEDNESDAY: PENNE WITH TOMATO AND EGGPLANT SAUCE
1 cup olive oil
3-4 garlic cloves, peeled
11/2 pound eggplant, cut into ½ inch cubes
8 large white mushrooms, sliced
½ cup chopped onion
Salt to taste
½ cup dry white wine
3 cups chopped, canned, imported san Marzano Italian plum tomatoes, with Juice.
5 fresh basil leaves, chopped
Pinch of dried oregano
1 lb of penne or ziti
Freshly grated pecorino Romano cheese, to taste
1. Put oil in a large sauté pan over med heat. Sauté garlic until golden. Remove garlic. Add eggplant, mushrooms and onions. Add salt and sauté for about 12 minutes or until veggies are very soft and just beginning to brown, lowering heat, if necessary, to slow down the browning.
2. Add wine and bring to a boil. Stir in tomatoes and return to a boil. Season with salt and pepper. Lower heat and simmer for 15 minutes. Stir in basil and oregano and remove from the heat.3. While the sauce is simmering, cook the penne in a large, deep pot in rapidly boiling salted water until al dente.4. Drain the penne and return the penne to the pot. Over medium high heat, stir in ½ cup of the sauce. Stir for about a minute or so. This is how to flavor your macaroni and let the sauce stick to it. Remove from the heat and pour into a large pasta bowl. Spoon the rest of the sauce over the top and sprinkle with pecorino Romano cheese!! Serve with crusty garlic bread and tossed salad!
THURSDAY: CLEANING DAY....NO COOKING, ORDER IN!!!!
FRIDAY: TILAPIA VINCENZO..family favorite!!
2 (8 ounce) pieces tilapia
1 tsp salt
1/2 tsp pepper
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped (Italian flat leaf)
1/4 cup dry white wine
1/4 cup clam broth
1 Tbs salted butter
3/4cup Italian seasoned bread crumbs
3/4cup shredded parmigiano-reggiano cheese
1/8cup olive oil, plus 1/4cup
2 cloves garlic minced
1 head of escarole washed and chopped into large pieces
1 tomato, diced
1 (9 oz) can cannelloni beans, drained
Place tilapia in a baking dish and season with salt, pepper, basil, and parsley. Pour wine and clam broth over fish. Put ½ Tbs of butter on top of each piece of fish. Broil 4 to 5 minutes. Remove from heat.
In a small bowl, mix bread crumbs, Parmigiano and 1/8 cup olive oil. Place bread crumb mixture on top of fish, lightly pushing it down.
In a saute pan heat 1/4 cup olive oil, add garlic and saute until browned. Add escarole and tomato. Cook a couple of minutes and then add the beans. Continue to cook until moisture is absorbed.
Place tilapia under the broiler and cook until brown on top. Spoon the escarole and beans onto a plate and top with the tilapia.
Creating your menu ahead of time, leaves no room for the question "whats for dinner?"
I can still switch things up if necessary, such as switch tues and thurday if needed.
The key is I have the ingredients on hand to make all the meals listed above.
Cooking dinner with a well thought out plan is part of my job.
My job to nourish and feed my hungry family!!
Throwing something together at the last minute doesn't show much care or love for my family!! I want them to know that I thought it out, planned and prepared for them.
It doesn't take much effort but the end result is a happy, healthy and well fed family.
What more can you ask for??
So whats on your menu this week??