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Monday:
I’ve got a large broccoli spear which needs to be used and David loves broccoli cheese soup. Sometimes I make a really rich (otherwise known as “high calorie”) version with lots of butter, cream and cheese but tonight I’ll make a lighter version. I’ll use chicken broth rather than milk for the base and then mash some of the cooked potatoes to thicken the soup. I’ll season it very well and then add just a splash of half and half. Rather than adding a lot of cheese to the soup itself I’ll grate some sharp cheddar which we can just sprinkle on top.
- broccoli, potato, corn chowder
- beer bread
This is a recipe I recently added to my “Food and Wine” Pinterest board which I want to try. I have some cooked turkey in the freezer so I’ll use that rather than chicken. I don’t have any Greek yogurt so I’ll strain some of my homemade yogurt and use it half and half with sour cream. The recipe calls for low-fat cheese which I don’t use and I also won’t be topping it with cilantro. David and I both find it rather unappealing, to say the least. I also notice it doesn’t call for any seasoning, probably just relying on the salsa. I rather doubt I can leave it at that. I’ll taste it before baking and decide if it needs anything else. Chili powder and/or cumin sound like some possibilities.
- Cheesy Chicken and Rice Bake
- carrots
- green beans
- salad
I have a noon meeting and evening choir rehearsal so I need something easy. In the freezer, I’ve got a ham bone with lots of meat on it left over from the holidays. I’ll use pinto beans which have been soaked overnight and then cook the soup in the crockpot. While looking for recipes I found this one which includes onions, carrots, celery and green beans. I think I’ll do something similar so the soup will include a healthy dose of veggies. All we will need to go with it is some hot cornbread.
- bean soup
- cornbread
I haven’t gotten around to making lasagna recently and have ricotta which needs to be used pretty soon. I also have a big bag of fresh spinach. The recipe linked below calls for frozen spinach but I’ll finely chop the fresh, cook it quickly until just wilted and add it to the ricotta filling.
- spinach lasagna rollups
- peas
- salad
- garlic bread
Friday:
By the end of the week I think David deserves a special treat. I’ll serve the wedge salad as a first course and then cook the steaks. We find that when we eat a salad and then wait a bit before the main course we don’t eat nearly as much. I’ll buy small filets to start with and there may well be leftovers. If so, I’ll serve it thinly sliced over a salad for Saturday’s lunch.
- wedge salad with diced red onion, bacon and bleu cheese crumbles
- steaks with a red wine reduction sauce
- baked potatoes
- asparagus
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