Meal Plan for November 6-12
Hello!
We’re staying warm here, trying not to get sick with kids in preschool and letting the baby try his first foods! Hope you’re doing well, here’s some things to cook this week.
Quick Links
tomato bean soup // red curry noodles // chicken // sausages with peppers and onions // muddy buddies
Weeknight Meals
Tomato, White Bean and Bacon Soup with Cheese Toasties
We usually use two cans of beans instead of three, just personal preference. The bacon can just be skipped to keep this vegetarian. You could add some smoked paprika to replicate the flavor if you’d like.
I think a normal grilled cheese would obviously be delicious but there’s just something about an open-faced cheese sandwich for dipping in soup. Mmmm.
I usually add a protein to make it a little more filling. Crispy tofu or sautéed chicken would both be really great added at the end.
You can switch out the veggies really easily for anything that’s seasonal. I think green beans, bell peppers, pineapple and mushrooms are all delicious in here.
Picnic Chicken and Spaghetti Squash
We usually use drumsticks for this chicken, which goes over really well for the 5 year old crowd here, they will eat them a lot more happily than most chicken we prepare. They’re also delicious grilled!
Here’s a tofu recipe that I think would fit a similar need.
I’ve had a hard time finding spaghetti squash recipes that I’m crazy about, but it’s in season and can be pretty fun. Here’s my mom’s recipe that we made last night and I could not stop snacking on:
Cut your squash in half (crosswise, not lengthwise for long strands), remove seeds and rub squash with olive oil. Roast at 400 for 30 minutes. When it’s done, pull out the strands and discard the skins. Dice an onion and sauté in a couple table spoons of olive oil. Add in some minced garlic and cook until soft and fragrant. Add in a block of garlic and herb Boursin cheese or half a block of cream cheese, cook until melted, then thin with 1/2 cup of vegetable stock. Add the spaghetti squash, season with salt to taste. Optional: Add in a few handfuls of spinach and steam with the lid on. Stir all together and then transfer to a 8x8 baking dish. Sprinkle with parmesan. Bake for 10 minutes, broil until the cheese is crispy.
Project meal
Polenta with Sausages, Peppers and Onions
This is from Ina Garten’s book Modern Comfort Food and it is truly comforting. We always just do half of this recipe and use one kind of sausage. I also skip the fennel, since that isn’t a flavor I love. I do love the addition of poblano pepper to this, it brings a little bitterness that adds great variety.
This is so good on creamy polenta with lots of butter and parmesan mixed in. Just follow the package instructions. If you get polenta in bulk, cook 3/4 c polenta in 3 c of water.
I think vegetarians could still roast the vegetables and serve with polenta. Crispy white beans would be a delicious addition.
Treat of the Week
I love having these in the freezer so I can take a huge handful as my reward when the kids are all in bed.
Something to listen to
The Popcast this week all about Hallmark movies had me laughing out loud. (I’ve never even seen a Hallmark movie! But their banter is top tier.) This one is mildly PG-13.
Have a wonderful week and don’t forget to vote!
Emily