Last week in the post I had mentioned that my family had not tried a few of the recipes, so I wanted to give a little feedback. My family had last weeks mac-n-cheese recipe for the first time and it was AWESOME! Everyone is the house loved it!
We also did the stuffed peppers and they were a hit. As a bonus, I had extra filling for the peppers so I made a stuffed pepper soup and froze it for a future dinner. I did receive feedback from a few of you (THANK YOU) who made the stuffed peppers as well, and they loved them too!
Sadly, my family did not enjoy the slow cooker orange chicken on Wednesday. My whole family thought it was way too sweet. Maybe I will try it again and tone down the sweetness.
*Short side note...my family has a hectic schedule Monday-Thursday. As a result, in last week's menu and for most of the upcoming menus I will have some meals that can be "made ahead" during the day so at dinner time only baking or reheating necessary. Hopefully this can be helpful to you as well.
Here is another version of a printable menu planner with grocery list. You can click on the image to print. This one is from The Sister Cafe.
NOW ONTO THIS WEEKS MENU!
Weekly themes are as follows:
- Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
- Taco Tuesday - Mexican fare
- Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
- Tuscan Thursday - Italian cuisine
- Fish Friday
- Slow Cooker/Simmer Saturday
- Sandwich Sundays - this can be anything from burgers to panini's to cold cuts
As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.
- My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
- Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
- If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
- All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
- The majority of the meals are 30 minutes or less. We all have busy schedules!!!
Monday - Philly Cheesesteak Mac-n-Cheese
- 4 tablespoons extra-virgin olive oil (EVOO), divided
- 2 large onions, thinly sliced
- Salt and freshly ground black pepper
- 1 pound cavatappi-shaped pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups milk
- 2 cups shredded provolone
- 1/2 cup beef stock
- 1 pound thinly sliced deli roast beef, roughly chopped
- 1/4 cup Italian parsley, chopped
For the salad:
- 1 jar roasted red peppers, drained and chopped
- 1 jar pepperoncini, drained and chopped
- 1 English cucumber, chopped
- 1 head romaine lettuce, core removed, leaves chopped
- 1/4 cup red wine vinegar
- Place a large pot of salted water over high heat and bring it to a boil.
- Once the water boils, cook the cavatappi to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.
- While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.
- While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.
- To the skillet with the onions, add the beef stock and the roast beef. Cook to warm through.
- Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine.
- Prepare your salad by tossing all the veggies together with the red wine vinegar, remaining 2 tablespoons EVOO, salt and freshly ground black pepper.
- Portion the mac and cheese onto plates, topping each with a sprinkle of parsley, with some salad alongside.
Serves 4, Ready in 30 minutes
Rachael Ray Show phillycheesesteakmacncheese
Tuesday - Crock Pot Cilantro Lime Chicken Tacos
w/Spanish Rice OR Chips & Salsa
***For a faster version of this you could use a store bought rotisserie chicken, combine ingredients and warm through on stove top. This way would be ready in 20-25 minutes.
Serves 4, Ready in 6-8 hours on low, or 3-4 hours on high
This Vintage Grove cilantrolimetacos
Wednesday - Beef w/Scallions, Tomato, and Rice
Serves 4, Ready in 25 minutes
Food Network beefandscallions
Thursday - Sundried Tomatoes & Feta Turkey
Meatloaf w/Baked Potato
*This meal can be made ahead and reheated at dinner
Serves 4-6, Ready in 1hr 15minutes
Giada DeLaurentiis sundriedtomatoemeatloaf
Friday - Shrimp & Crab Etouffe
*slightly modified for the kids
1. Peel shrimp; devein, if desired.
2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
3. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp, my kids do not like shrimp so I will add this at the end once I have served them. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
4. Stir in crabmeat; cook, stirring often, until thoroughly heated.
5. Spoon mixture into individual serving bowls for the kids and serve rice on top.
6. Now add shrimp and simmer until shrimp is opaque. Spoon mixture (for grown-ups) and hot cooked rice into bowl. Garnish, if desired.
Serves 4-6, Ready in 30 minutes
Southern Living crabshrimpetouffee
Saturday - Chicken Noodle Soup & Dumplings
*My grandma's chicken noodle soup is such a comfort food for me. This is her recipe with a few modifications to make the process faster.
Serves 4-6, Ready in 1 hr 30 minutes.
Courtesy of my G'Rock!
Sunday - Italian Layer Bake
Serves 6, Ready in 40 minutes
Mr. Food Test Kitchen italianlayerbake
Thank you for your comments and I look forward to hearing from you this week.
Have a Super Week!