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Claire Scattergood

Weekly Menu

 
Weekly Menu
Posted January 28th, 2014 @ 8:13am

 

Monday - Meatloaf Sandwiches 

I LOVE meatloaf sandwiches! I made a pretty mean meatloaf if I do say so myself. The trick is to bake it for an hour in the meatloaf pan, then take it out, cover the top in ketchup, and bake for another 30 minutes on a cookie sheet. It gets a great shape and the ketchup get thick and almost carmelizes. Perfection! I love making open-faced meatloaf sandwiches where I buy nice artisan bread, slice it up, and toast it. Spread some goat cheese on each slice of toast, then top with arugula, then a piece of meatloaf. 

 

Tuesday - Tomato Soup and Mac and Cheese

Ugh. I shared my disasterous attempt at homemade tomato soup a couple months ago, and to be honest I haven't made tomato soup since! But I'm going to try it again... Instead of serving it with the traditional grilled cheese, I'm serving mine with mac and cheese. Why? Because I just like mac more! Call me a rebel :) Salad on the side so I don't feel too guilty about the delicious, delicious calories.

 

Wednesday - Homemade Pasta (!) with Bolognese 

Yepp, you read that right! I've been making my own pasta recently and it's fantastic! It's surprisingly easy, but time-consuming, and I still have a long way to go until it's perfect. But it's all about practice! For the sauce, I made a MASSIVE batch of bolognese awhile ago and froze it, so I'll just thaw some of that. Plus I'm thinking homemade garlic bread with the leftover bread from Monday's dinner

 

Thursday - Roasted Chicken with Potatoes

I love buying bone-in drumsticks because they keep their moisture better than breasts, they're very flavorful (hello, skin!), and I tend to not overeat as much! Plus... they're dirt cheap! I'll buy 5 drumsticks for $2-3.00 and that's plenty for 2 people! I'll marinate the chicken all day in a bowl of EVOO, the juice of 2 oranges and 2 lemons, fresh herbs (thyme, rosemary, parsley... whatever I have on hand!), and salt and pepper. Roast at 400 for an hour or until the inner temp is 165. I'll serve with either baked potatoes or Italian-seasoned diced red potatoes, and some broccoli.

 

Friday - Pizza!

Nothing says "FRIDAY" like pizza and beer, am I right?! I love getting cold dough, a jar of sauce, and a bunch of veggies for toppings! It's a fun, easy meal for Friday and you can top the pizza with enough veggies that you don't feel guilty for stuffing your face! Make enough for leftovers over the weekend!

 

 

 

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