January 5, 2019

Weekly Menu 01.06.19

Our Weekly Menu 01.06.19 is perfect to settle in for the winter.

Mostly healthy, the Weekly Menu 01.06.19 is full of comfort food and easy weeknight meals.

Growing up, we oftentimes had meatless Fridays, although it was years until I realized it. My Mom’s Macaroni & Cheese was both my brothers favorite and my least favorite of all the meals she made, although I’m not sure why. She made it with elbow mac, tomato juice (!) and copious amounts of Parmesan cheese. It was topped with what was billed as Muenster Cheese, but was more processed than real. Okay. Maybe I get it.

My Macaroni & Cheese is a boy favorite too!

I always made it for the boys when we were going out. We had a couple babysitters that requested it too! Simple and filling, it was a request for this week too. Meatless Monday = Cheesy Monday.

I’ll roast the broccoli while the Mac and Cheese cooks: cut or pull apart the broccoli into little florets. Put on a sprayed baking sheet in a pile, and drizzle on a little olive oil. Sprinkle with Montreal Steak Seasoning, shake out the florets into a single layer and roast at 425 degrees until brown and crunchy.

Southwestern Cheeseburgers are slathered with some re-fried beans and topped with avocado slices and chipotle mayo to make for an easy Tuesday dinner. I put the re-fried beans on the bottom bun to nestle the burger when added. Tasty.

Getting some grains into the diet is the plan

with the Red Quinoa Bowls scheduled for Wednesday. Roasting shrimp (although it only takes a few minutes) makes them super tasty. We’ll roast the mushrooms and peppers while the quinoa is cooking and add the shrimp at the last minute. If you have a grain that you like more, substitute that.

The Lemon Chicken Parmesan can be made without the breading to lighten it up a little more, but it’s served on a beautiful arugula salad that perfectly rounds out the dish.