Wednesday, March 6, 2013

Week Plan Wednesday

Wednesday- Minestrone soup.  Bread with ricotta cheese and garlic.

Thursday- As you no doubt remember, The Littles came down with the flu last Wednesday.  They weren't actually feeling better until Monday (ARGH!), so we ate chicken noodle soup for a lot of meals.  Which means, I still have all my chili fixings.  Go Thursday!

Friday- Grandma's bringing dinner. 

Saturday- Moussaka.  Bread.  Moussaka is like the Greek version of lasagna, but it's got eggplant in it in place of the noodles.  Traditionally it's made with lamb, but our meat CSA doesn't raise sheep, so I'm making mine with ground beef instead. 

Sunday- Poblano peppers are on sale this week.  So I'm doing Lazy Chilies Rellenos a la Ree Drummond at The Pioneer Woman Cooks.  With corn tortillas.  Maybe a salad.

Monday- Cream of cauliflower soup.  Cheesy buns.  Sliced green peppers.

Tuesday- Roasted potato nachos.  It's a recipe! 

Wash up some plain, boring old potatoes.  Depending on the size of the potatoes and how hungry the people you're feeding are, somewhere between 1 and 2 potatoes a person should do it. 
Cut your potatoes into wedges.  Toss with a little oil, salt, and pepper.  (You only need a little oil.  You could skip it, but the potatoes won't brown well without it.)   Toss on a baking sheet and roast in the oven at 400 degrees until they're tender all the way through (usually this takes me longer than 30 minutes, but I don't watch too carefully.  Stab a potato with a fork to make sure).  Throw some shredded cheese over the potatoes during the last 5 or 10 minutes of cooking.
While your potatoes are cooking, brown up some ground beef and season it with cumin, chili powder, onions, garlic, canned tomatoes, salt, and pepper.  You could just cheat with one of those "taco seasoning" packets, but they're more expensive for fewer spices and more preservatives.  Muck with the seasonings, tasting as you go, until it seems awesome to you. 
Also chop up a green pepper, some green onions, a fresh tomato (if you can find a good one), some lettuce, some olives, an avocado, or whatever other vegetables are wonderful on nachos. Here's your chance to make homemade pico de gallo or guacamole, if you're feeling ambitious.
When your potatoes are done and the cheese is melty, serve them out onto plates and pile them high with your seasoned meat, chopped vegetables, sour cream, and salsa.  Squeeze a lime over top for a little extra kick.
Eat right this second
Advice: Go heavy on the vegetables, they're good for you.  Also, it's better to use a smaller amount of full fat dairy then to try and skimp calories by using "low fat" sour cream or cheese.  Those things are chock full of non-food ingredients.  Not good for humans.  Yum Yum.

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