Every week I will share our meal plan for the coming week. Making your own food is a great way to save money, explore new cuisine, and eat healthy (if you choose to make healthy foods). A good meal helps bring people together and as you improve your cooking skills you will impress more and more people! I generally use recipes as a starting off point and then experiment with different proportions or ingredients. Leftovers make great lunches for the 9-5 crowd who might otherwise have to decide between a sandwich or a pricey cafeteria.
This Week For Dinner…
Tuna Salad with Tortilla chips
This simple recipe is one that I learned as a kid and it still tastes great. Cook a box of your favorite short noodles (I like to use tri-color rotini). Drain the noodles and in a big bowl add the noodles, 1/2 to 3/4 cup of sweet relish, 1 cup of mayo (or substitute), and 2 cans of tuna. Give it a stir and then put it in the refrigerate. Serve chilled with tortilla chips. note: I rarely measure the relish and mayo so just go with what looks good to you.
Baked Spaghetti with Garlic Bread & Steamed Corn
Spaghetti is delicious but it always tastes so much better on day two. This is the basic recipe I like to use to get that melded flavor faster! Of course, I always add in a bunch of other ingredients to add a bit more texture and flavor. Try adding some mushrooms, green pepper, onion, chile pepper, garlic, and some red pepper flakes. If you use skinny noodles like Angel Hair then the next day it is really easy to cut into small cubes. They’re perfect for packing lunches!
Pork Chops w/ Mac and Cheese & Steamed Broccoli
Comfort food at its finest. I want to try out a new pork chop recipe this week.
Cantaloupe with Cottage Cheese
Tis the season for melon fruit in the stores or in your garden. Cantaloupe plus cottage cheese makes a surprisingly refreshing snack that not only fills you up but packs a lot of protein in it as well.
What are you eating this week?