How is it Sunday night already?
The past week at work was pretty crazy, and I don’t feel like I got as much of an opportunity to relax as I would have liked this weekend. Luckily, part of next week’s plans involve some quality time with my BFF, including a spa trip! I just need to make it through a few more days.
Lucky for you, though, that I’m not too tired to share a few ideas to help you plan dinner for the week ahead. You’re welcome.
From: Everyday Food
We have been eating salmon at least every other week, and the fact that you can prepare it so many different ways keeps it from getting boring. This version, with a brown sugar and soy glaze, is one of my favorites. We switched up our usual side of broccoli for yellow and green zucchini. Note to self: do this more often.
Pear and Prosciutto Pizza
Adapted from: Cooking Light’s Beet Salad Pizza
I first became a fan of the salad pizza when Cosi served them back in the day. So, I was excited to see that the April issue of Cooking Light had a whole section dedicated to them. The beet salad pizza sounded delicious—except for the part about the beets. Since neither Chester and I are fans, we substituted pears. They provided a similar bit of sweetness, without the weird earthy taste and chewy texture of beets. Salad pizzas are good to keep in mind for summer meals, because there’s little cooking involved—all you need to do is bake the crust (or heat a pre-made one, like we did) and top with all of the ingredients.
From: Cooking Light
Although this recipe calls for ground sirloin, it would be sacrilegious to use anything but meatloaf mix (beef, pork and veal) to make meatballs. These meatballs were even tastier because we used the leftover homemade breadcrumbs from last week’s Parmesan and sage crusted pork chops. I’ve pretty much decided that from scratch bread crumbs are the way to go. I won’t be buying them from the supermarket anymore.
From: How Sweet It Is
This is the first recipe I’ve tried from this blog, which I just started following a few weeks ago. I’ll definitely be trying more! The concept might sound weird, but trust me, these are delicious. They weren’t as heavy as the cheese-smothered Mexican variety, even though they have a rich-coconut milk based sauce. Be warned that these may take awhile to prepare, since you will need to poach the chicken breast before shredding it for the filling. You can however, take a shortcut by using packaged cole slaw mix so you don’t have to chop carrots and cabbage. I can’t wait to have the leftovers for lunch tomorrow!
What’s on your menu for the upcoming week?