We’ve hit the ground running this month, and we’re heading into another busy week around here. I’m sticking with some of our tried-and-true favorites. The miso salmon is from Martha Rose Shulman — it calls for marinating the fish for 2-3 hours, but if you can’t pull that off, no sweat! Just marinate it for 15-30 minutes at room temperature, trust me when I tell you it’s delicious either way. We make brown rice in our rice cooker, but for something super quick and easy, stock your freezer with Trader Joe’s pre-cooked organic brown rice that you pop in the microwave. As far as the lamb meatballs go, they’re a crowd pleaser, and I’ll make tons of sautéed spinach to have with mine instead of orzo because I need to STOP with the carb overload, or at least cut down? Anyway… My youngest requested sloppy joe’s, as she does every week, and I’ll be happily heaping mine on spaghetti squash. The kids don’t really appreciate my efforts when I add chopped bell pepper and celery to the sloppies, but I figure if I keep doing it they’ll just give up. I’ll report back on this strategy. For pizza night, it’s pre-made dough from Trader Joe’s with self-serve toppings like sliced mushrooms, red peppers, pepperoni, mozzarella and tomato sauce. Friday is my go-to easy lasagna with no-boil noodles and Italian sausage. Any leftovers can be reheated over the long weekend for a quick lunch. I’ll be posting the lasagna recipe later this week — I really can’t wait to share it with you!
Monday: Miso salmon, steamed broccoli, brown rice
Tuesday: Lamb meatballs, orzo and sautéed spinach with garlic and lemon
Wednesday: Sloppy Joes, maple baked beans and spaghetti squash
Thursday: Make-your-own pizzas with Trader Joe’s refrigerated pizza dough
Friday: Weeknight lasagna with super simple salad
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