Monday- Casserole with Chinese eggplant, rice, cheese, and red wine tomato sauce. Sauteed broccoli, if the baby cooperates at dinner time. Frozen peas if she doesn't.
Tuesday- Youth Group night. Spiral cut ham, acorn squash, baked potatoes, and Fantastic Cauliflower (wash a whole head of cauliflower, coat it with a thin layer of mayonnaise, sprinkle with Parmesan cheese, bake until soft). Hams were on super sale for after Christmas. I'll admit it.
Wednesday- Pasta with pumpkin and lentils, inspired by leftover pumpkin, which led to this blog post, which led to a riff on this recipe. Definitely extra sharp cheddar instead of feta, though.
Thursday- Fried rice with some of that leftover ham (or chicken from the freezer). Broccoli salad with lemon dressing (I prefer my broccoli chopped smaller than bite sized, but do what you will. I recommend either making a few hours in advance or steaming the broccoli for 15 seconds in the microwave so that it doesn't taste raw. Crush one clove of garlic with a generous amount of salt. Mix with half a lemon worth of lemon juice and some zest from said lemon. Add about the same amount of olive oil as you have lemon juice. Grind in a bunch of pepper. Dip the broccoli in the dressing to taste it and adjust until you like it. Mix everything all together. You can add some dried cranberries and lightly toasted almonds or sunflower seeds to fancy it up. I am seriously addicted.)
Friday- Ham and bean soup and bread. (I actually ended up making risotto instead of soup last Friday. And the munchkin really wants bean soup.)