What to Cook for Dinner this Week
Here’s my weekly dinner menu, just for you. I hope you find something here to inspire you and make your week simpler!
Monday: White Bean and Chicken Chili. I got this recipe from E’s sister Heather when we were first dating, and it’s one of our perennial favorites. It comes together quickly, and is deliciously scoopable. Serve with a dollop of sour cream and tortilla chips or Fritos. If you want to add veggies, sautée some peppers and toss them in. Makes Mondays happier.
Tuesday: Turkish Chicken Kebabs and Roasted Vegetables. I keep the Turkish seasoning mixed and ready to go in a little jar in the cupboard. The flavor is fantastic. Serve with pita bread or naan. The marinade can be made the night before, so that when it’s time to make dinner, you’re not waiting on marinating chicken. If you need the prep time to be even shorter, don’t skewer the chicken pieces – just line your broiler pan with foil and lay the pieces on top.
Wednesday: Easiest Enchiladas. It’s a school night, so I’ll make these ahead of time, refrigerate, and then just pop them in the oven when I’m ready.
Thursday: Steakhouse Soup. Another easy fall go-to. Works great with either beef or venison. And don’t skimp on the A-1!
Friday: Takeout Night.
Saturday: Pasta with Chicken and Pesto Cream Sauce. From yesterday’s blog post. I looooove this pasta. L does, too. Serve with a big green salad for a balanced meal.
Sunday: Marcella Hazan’s Spaghetti and Meatballs. Because this is the simplest, most delicious tomato sauce you will ever eat.
Weekend Breakfast: Dutch Baby Pancake. Serve with real maple syrup and fresh fall fruit, like some tender sliced pears.
Weekly Treat: Pumpkin Bars. This recipe is a lightened-up version of one I got from a colleague’s wife. Yogurt and whole wheat flour make these more wholesome, but just as delicious as the originals.
