Savory Sunday Vol 26

Here’s our meal plan and reality for last week:


The Plan

Sunday | Bruchetta
Monday | Pea Risotto with Squashy Souffle
Tuesday | Grilled Chicken with Baked Potatoes
Wednesday | Veggie Samosas
Thursday | Thai Chicken Pizza
Friday | Foil Feast
Saturday | Copycat Wendy’s Spicy Chicken Fillet Sandwich

The Reality

Sunday | Bruchetta
Monday | Pea Risotto with Squashy Souffle
Tuesday | Grilled Chicken with Baked Potatoes
Wednesday | Veggie Samosas
Thursday | Thai Chicken Pizza… which failed. So we ended up at d’Bronx again.
Friday | Italian Shrimp Bake inspired by Foil Feast
Saturday | Noodles and Company


Bruchetta

Sunday we had a quick dinner of bruchetta after getting back from the Google Fiber Space. Cut up some bread, brush on a bit of olive oil and basalmic vinegar, add some tomatoes (or in this case, jarred bruchetta mix), fresh basil (which we grew!), and fresh baby mozzarella. Broil until melted. So easy, so good. I can’t wait to try it with freshly baked bread. Mmmmmmm.

Pea Risotto w/ Cauliflower Souffle

Monday I made Pea Risotto with Squashy Souffle, except the souffle was made from cauliflower and potatoes, as my squash went bad. Which is not surprising, because this has been on the meal plan list for weeks. I’ve been avoiding it because it takes FOREVER and dirties practically every dish in the house. It’s complicated enough on it’s own, but I add an extra step by roasting the veggies and pureeing them myself instead of buying pre-purred veg.

Anyway, the work pays off because this is delicious. And it’s the most filling vegetarian dish ever (you don’t need a big portion size at all). This recipe makes a 9×13 pan, so we’ve got leftovers for pretty much forever. Getting veggies into picky eaters? Check.

Italian Chicken Tenders w/ Bakers, Peas, & Cantaloupe

Tuesday we had baked Italian chicken tenders (which just means that I marinated them in Italian dressing), baked potatoes, peas, and cantaloupe. I like using tenders because they’re cheaper, cook faster, and help keep portion sizes down (one person doesn’t need a whole chicken breast). I was going to grill the chicken, but I got lazy. And it was hot.

Veggie Samosas

Wednesday we had delicious, flakey, curry-ey Veggie Samosas with a bit of Trader Joe’s baked mac and cheese (which is dangerously delicious) and fresh pineapple.

Little Chefs
Thai Chicken Pizza Fail

Thursday my little chefs helped me make pizza dough. They both LOVE pouring in ingredients, and cooking is a good introduction to fractions for Eliza. She also read the ingredients out loud. It’s all a lot more fun than it sounds. I assembled Elise Blaha Cripe’s Thai Chicken Pizza recipe, popped it in the oven, set the timer, and charged Jake with taking it out. He and the kids were playing while I took a break in the upstairs quiet with a book. Annnnnd the above was the result (he didn’t hear the timer over the giggling, it seems).

d'Bronx

d’Bronx to the rescue! We eat there waaay too much, but I’m not sure I care to change that. I mostly ate salad instead of pizza. I could pretty much drink their ranch dressing.

Italian Shrimp Bake Over Rice

Friday I tried with all of my might to get our grill started without lighter fluid, as the Trader Joe’s coal packaging says to do. It did NOT happen. By the time I’d give up, I wasn’t about to try to whip up the fancy sauce recipes for the Foil Feast I intended. So I baked shrimp, asparagus, mushrooms, and bell papers in Italian dressing (which I’d already made from a spice packet earlier in the week for the chicken) and served it over microwave basmati rice. I made a separate pan for Jake, who doesn’t eat any type of fish. I was going to make his with chicken, but the chicken went bad. So I threw some frozen vegetarian sausage patties in there. It was sort of a weird dinner, but it worked with what we had. The leftovers were REALLY good over the risotto/soufflé leftovers, which is how I should have served it in the first place (it was pretty bland with the basmati).

Noodles and Company

Saturday Jake and the kids went to the park, and it was going to be too late to cook dinner when they came back. So we went to Noodles and Company and shared mac and cheese with parmesan chicken (two “regulars” feed all four of us). It has about enough calories for a whole week, but IT IS DELICIOUS.

Here’s the plan for this upcoming week:


The Plan

Sunday | Breakfast for Dinner
Monday | Ravioli with Pesto
Tuesday | Chicken Curry with Peas and Fairy Tale Eggplant served over Saffron Rice
Wednesday | Chicken Tikka Masala
Thursday | Island Chicken Salad with our Homemade Caribbean Jerk Rub
Friday | Copycat Wendy’s Spicy Chicken Fillet Sandwich
Saturday | Family Party for Jake’s Grandpa’s 90th Birthday!


What have you been eating lately? What do you really want to make next week? Do you have links to recipes you think we’ll like?

For all Savory Sunday posts, click here.