Monday - Snow
Ha! Just kidding. I'm in the mood for something hot and delicious and a little spicy, so I'm making make-ahead vegetable Mexican lasagna! This recipe was created by yours-truly and is always a big hit in my house. You can roast the vegetables whenever you have the time to (even the day before!) and assemble in a large casserole dish, then just toss in the oven about 40 minutes before you want to eat. Dice one each of the following: a red bell pepper, a yellow onion, and a sweet potato, and put into a bowl along with a can of corn and a can of black beans (both rinsed and drained). Coat with EVOO, and add 1 tsp each of smoked paprika, cumin, chili powder, and garlic powder. Roast at 400 for 20-30 minutes, tossing every ten minutes until cooked through and slightly browned. In the casserole dish, alternate layers of enchilada sauce, veggies, ripped corn tortillas, and cheese. Bake at 350 until warmed through and cheese is melted.
Tuesday - Mediterranean Chicken
Pound chicken breasts flat, then marinate in EVOO, fresh chopped garlic, lemon juice, salt, and pepper. Saute on medium-high heat until cooked through and nicely browned. Set aside, then add chopped tomatoes (fresh), chopped olives, capers, and garlic to the saute pan. Add about a 1/3 cup of white wine and cook down. Get extra fancy and serve on a bed of arugula! Top with shaved parmesan cheese.
Wednesday - Spaghetti Aglio E Oli
Also known as "midnight pasta" if you're a fan of Ina Garten! This dinner is SO easy, it's great for your mid-week slump. I'll let the master, Ina, explain the details of cooking it here. But I do want to add that sauteed mushrooms would be divine in this dish!
Thursday - Fajitas
There's something about spicy food when it's cold out... It just warms you up! I'll make chicken fajitas with green bell pepper and onion, all cooked in a big cast iron skillet, and serve with flour tortillas, salsa, tomato, cheese, etc. Add a side of black beans and rice and we're done!
Friday - Cheeseburger Casserole
Friday nights are reserved for ridiculously easy meals that I can make ahead of time and just reheat when I'm hungry. For cheeseburger casserole, brown 1 lbs of ground turkey with plenty of worcestershire sauce, a diced yellow onion, and 1/2 tsp each of garlic powder and cumin. Cook 1 lbs of pasta (like rotini or penne) and drain. In a big bowl, mix the cooked turkey with the pasta, one can of diced tomatoes, and one jar of Kraft Cheez Whiz (or Velveeta). Pop in the fridge or right into the oven! Bake at 375 until warmed through.