What to Cook for Dinner this Week
Well, friends, it’s Monday again and here I am with the weekly dinner menu. We arrived home from Michigan last night in the middle of a snowstorm, and I’m facing my own snowstorm today of work, unpacking, laundry, the need to fill an empty fridge, and overdue blog posts. It’s a lot to keep up with a blog while you’re traveling, and so I ask for grace. Two trips in two weeks has thrown me off balance in just about every way, from household maintenance to exercise to writing. The week ahead is going to be about rediscovering that balance. Thus, I’ve planned a menu of simple dinners that are both easy and comforting. Enjoy!
Monday: Our Favorite Nachos. These come together in well under an hour. Serve with your favorite salsa, sour cream, and guacamole.
Tuesday: Indian Butter Chicken. Because I couldn’t wait to share this deliciousness with you by putting it on a menu. Note: make extra rice to have with tomorrow night’s Bibimbap.
Wednesday: Bibimbap. An easy bit of Asian punch, the cooking is minimal. Leftover rice from Tuesday night will make it even faster to put together.
Thursday: Stuffed Shells. Comfort food in every way, and not nearly as complicated as you might think. Serve with a Caesar or green salad.
Friday: Takeout Night. Because it’s what we do around here every Friday night.
Saturday: Ginger-Lime Shrimp. Serve over rice noodles if you don’t want to do the zucchini “noodles.”
Sunday: Chicken Pot Pie. There’s nothing yummier, I promise. Serve with a green salad. You can forego the monograms, of course, but the individual pies are fun. To simplify, just make it in one big pie plate, of course.
Weekend Breakfast: Buttermilk Pancakes, eggs to order, and farm-fresh sausage. With real maple syrup, of course.
Have a great week!
