Weekly Meal Plan // October 3-8

Comforting Soups and Sandwiches

No time for a long diatribe about the week ahead, it was homecoming weekend and our house looks like a train wreck! Laundry needs to be wrangled into the laundry room, flowers put in vases, and dresses hung up. Everyone is tired, yet they still have reading and homework, college apps and things to do. Mama’s on duty! Have a great week, and don’t forget to look at your calendar and make a meal plan.

SUNDAY

Chili! As I sit typing this I’m hoping to get the chili in the pot relatively soon, but we have a full afternoon and then I’m teaching a class online. Even if you make this and serve it soon after, it’s delicious. But it gets really good after simmering on the gentlest heat all day long so the flavors meld together.

MONDAY

Tuscan farro soup. A cooking class favorite that’s meatless and delicious! Sometimes I add mild Italian sausage or rotisserie chicken, but tomorrow I’m making a meatless version that uses up ALL the veggies and greens.

TUESDAY

Philly cheesesteaks. Request from the high school dude. I haven’t made this particular recipe, but looks decent! Salad on the side. You could make a philly cheesesteak salad as another option, topped with balsamic vinagrette. To make balsamic dressing, I follow these directions, but use garlic, balsamic and add 1 teaspoon honey.

WEDNESDAY

Instant Pot red beans and rice with andouille sausage. Roasted okra on the side, we have a bunch of heirloom okra to use up from our Hope Farms produce subscription. If you’re in Houston and want to subscribe, use code SITK for a 10% discount.

THURSDAY

We have a 4-day school holiday starting tomorrow and heading to Austin (can’t wait to walk around the UT campus with my oldest!). Tonight we’re planning to make batches of homemade pasta (a request from one of my kiddos). But since it’s the kick-off to a long weekend, I have a feeling they’ll ditch me to hang out with friends in the end! If you want something easy, make my recipe for easy meatball sliders.

Meatball Sliders

You can also make these with chicken parmesan. Serves 6-8

• 1 package frozen meatballs (use Italian meatballs or the mini party size from TJs)
• 1 jar marinara sauce
• 1 package Hawaiian King rolls (or the TJs Aloha rolls)
• 2 tablespoons butter (I use unsalted, but either works)
• ½ teaspoon garlic powder
• 4-6 slices provolone or mozzarella (the pre-sliced cheese for sandwiches)
• Salt

1. In a medium sauté or saucepan, add half a package of frozen meatballs and 2 cups marinara sauce. Cover and cook on low heat for 45 minutes-one hour. Alternately, you can cook them in your slow cooker on low heat for 3-4 hours or high heat for 2-3 hours.
2. Preheat oven to 450 degrees. Slice open rolls all together, into one large loaf with the individual rolls still attached. Spread both sides with butter, a little garlic powder, and salt. Add to a sheet pan and put on the top rack of oven. Toast until golden brown, about 4 minutes.
3. Remove the bread from the oven and top with the meatballs (if using the small ones they can stay whole, cut the larger ones in half). Add some spoonfuls of marinara sauce and then a layer of sliced cheese. Add back to the oven for another 4 minutes, or until cheese melts.
4. Remove from oven and top with second side of bread. Cut into individual sliders and serve immediately (so the rolls don’t get soggy).
5. Have a great weekend, everyone! Follow along on IG stories for some Austin highlights and pics!