I feel like I should include a warning to not read any further on an empty stomach…
Monday: Cheese-Stuffed Cheeseburgers, Grilled Zucchini, and Potato Wedges
It was Labor Day and while we didn’t have any other plans, grilling out seemed like a really good idea. To increase the chances of the inner cheese staying in place, I used the colby-jack cheese snacks you buy for lunches (though cheese cubes could work too) cut in thirds, one stick per burger, with the lightly-seasoned meat wrapped around it. Then, because there’s no such thing as too much cheese, I topped them with a slice of provolone.
To cut down on kitchen mess, I sliced and tossed the zucchini in oil and herbs then transferred them to a plate. In the same bowl I tossed the steamed potato wedges with more oil and different spices before transferring to a baking sheet and popping in the oven. Then, I used that same bowl to mix the ground beef with egg, salt, pepper, and Worcestershire* sauce. Any remaining seasonings from the previous dishes can only improve the burgers!
Tuesday: Leftover Night!
We ended up with several extra lunches since a couple of Todd’s dinner selections from the previous week made more than 4 servings. By the time I got home on Tuesday night with a headache and video editing that was going to take all evening, leftovers seemed like a fabulous idea.
Wednesday: Sweet Potato-Bacon Mac & Cheese with a Green Salad
Inspired by a recipe on Spoon University, I followed the spirit but not the specifics. Turns out? Sweet potato makes a fabulous substitute for the enriched white sauce I usually use on homemade mac & cheese! I microwaved a large sweet potato then blended it with about a cup of pasta water and a splash of milk. Meanwhile, I sauteed the bacon with green onions and a red bell pepper, then added the sweet potato puree to the pan along with some shredded Gouda (which I had on hand, unlike nutritional yeast). It was still a little thick, so I added in more of the reserved pasta water along with the quinoa rotelle pasta and then let the mix rest on low while I put together the salads.
Thursday: Caprese Chicken with Bacon, Green Beans
Another find from Spoon University, only this time I actually followed the recipe! It’s hard to go wrong with a caprese combo, and wrapping it in bacon just makes it more of a sure-fire win.
Friday: Seafood & Sausage Paella, Glazed Carrots
Quickest paella ever! I used a yellow rice blend purchased as is, along with the frozen seafood mix we’d picked up from Sam’s Club and a pound of spicy sausage. Toss it in the rice cooker and go on with your life. To speed up the carrots, I first steamed a bag of baby carrots in the microwave, then combined half a stick of butter with half a cup or so of brown sugar on the stove, added the carrots and continued to cook, covered, until the paella was ready.
Saturday: Blueberry Pancakes and Eggs
I tried out a new-to-me brand, Pamela’s Pancake and Baking Mix, and I’m really impressed! This was the first batch of gluten-free pancakes that wasn’t thick as biscuit batter to start, and they cooked up super fast and light. Thank goodness I added some frozen blueberries and vanilla extract, though, or they’d have been pretty bland. Next time I’ll add a bit of sugar and maybe some cinnamon for flavor. Todd likes his eggs over-medium, so I continue to try to flip them without breaking the yolks. I find this easier in an omelet pan, but I was using the griddle and, well, three outta four ain’t so bad, right?
Sunday: Marmalade Chicken Thighs, Arepas, and Not-Exactly-Creamed Spinach
A marmalade that’s more tart than sweet is best for these chicken thighs, which otherwise only need olive oil, salt and pepper. I’d made a frozen a huge batch of marmalade ages ago and may have overdone it with the natural pectin because it is thick, thick, thick. So I cooked it down with some champagne jelly (a batch that I made pre-wedding that never gelled, so it’s more like champagne sauce) and it was just perfect. In lieu of that, I’d suggest a splash of white wine or brandy and a little water. Arepas are like little cornmeal pancakes or fritters with a bit of cheese, and my not-exactly-creamed spinach is close to the steakhouse staple but skips the heavy white sauce. Just a little butter, garlic oil, and cheese added to cooked spinach.
What’s on your menu this week?
Those are great options, thanks for sharing them! I am always looking for dinner inspiration.
You’re quite welcome–I’m happy to share
MMMMMM. Your meals sound delicious!
Thank you, they really were!
We aren’t eating anything fancy this week! We have having cottage cheese pancakes, toast with mashed potatoes and beef stew :0)
That sounds like a comfort food week to me, and there’s nothing wrong with that!
Great options! Thanks for sharing!
What great ideas. My meal plans could always use some variety!
Happy to help
OMG – this is great! I struggle with ideas all of the time!
Then I’m extra happy I started posting our menus
Oh dear lord I am hungry and it’s right before lunch. Can I come over for dinner pleaaaase?
If you find yourself in south Georgia you are most welcome to come for dinner
Cheese stuffed burgers?! Oh yum!
They are so good! We did some feta-stuffed Greek-seasoned burgers at the beginning of the summer and they were amazing. It’s hard to go wrong with cheese and burgers
Mmm food…I love foooood. Everything looks divine. Yum yum yum. However, I’ll take my eggs scrambled or over-hard! For whatever reason I went from LOVING runny yolks to hating them, literally, overnight.
Oh, gosh, I hope I never lose my love of runny yolks! Hard-cooked yolks are great for egg salad, potato salad, etc. but otherwise I want them liquid!
So many great ideas! I love the photography too. I’m writing a review for a cookbook, so this week we are trying all the new recipes from it.
Thank you! I love reviewing cookbooks because it made menu planning sooo simple.
You are making me hungry! Haha, yummi.
The best compliment you can give a food blogger
Monday’s meal is right up my alley, and I feel inspired. I have a ton of zucchini that I bought from the farmer’s market and I’ve been itching to use them.
Excellent! We’ve also been enjoying quite a few “zoodle” meals this summer. So nice and quick
thanks for the ideas. i always get so nervous im boring my family…
You’re welcome! I feel that way too, sometimes, so I’m glad my menu was able to give you some ideas.