Week 333 Menu

Sunday: Pulled chicken sandwiches, roasted potatoes, skillet focaccia
Monday: Corn dog muffins
Tuesday: Chicken nuggets
Wednesday: Pizzas
Thursday: Burgers on the grill
Friday - Saturday: Out

Week 332 Menu

Sunday: Chicken carnitas in the slow cooker
Monday:  Yorkshire pudding
Tuesday: Baked sweet potatoes in the slow cooker
Wednesday: Parmesan pork chops
Thursday: Breakfast for Dinner burritos
Friday: Leftovers
Saturday: Out

Week 331 Menu

Sunday: General Tso's Chicken, rice, and asparagus
Monday: Bagel dogs
Tuesday - Friday: Up in the air
Saturday: Cacio e pepe

Week 330 Menu

Sunday: Burgers, cauliflower mushroom crumble, curried apple rice pilaf (ATK recipe)
Monday: Dinner at friend's house....bringing Tabbouleh Salad
Tuesday:  Lettuce cups
Wednesday: Meatball subs
Thursday: Asian salmon
Friday: Leftovers
Saturday: Out?

Mac and Cheese

We love mac and cheese. When we visit Panera, one person usually orders it....and the other three help finish it off.

I have a great baked mac and cheese casserole recipe already (in fact, the kids prefer it). But, sorry America's Test Kitchen, who has 60 minutes on a weeknight to patiently wait for mac and cheese?! Please don't be mad.

This mac and cheese takes only 10 minutes more time than it takes to boil the pasta in the first place. It's worth it, let me tell you. Then sauce is very creamy - enough to coat each of the noodles, but not so much that it's soupy. This mac and cheese reheats surprisingly well, too.

Mac and Cheese
from Annie's Eats

1 lb. pasta
4 T unsalted butter
1/3 c all-purpose flour
2½ c milk
1 t salt
2 t. Dijon mustard
¼ t hot sauce
4 oz. shredded mozzarella cheese
4 oz. shredded colby jack cheese

1. Bring a large pot of water to boil. Cook the pasta until al dente. Drain pasta and keep it in strainer.

2. Melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes.

3. Slowly whisk in the milk until no lumps remain.

4. Stir in the salt, mustard, and hot sauce.

5. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6 minutes.

6. Remove the sauce from the heat. Stir in the cheese. Once all the cheese has been added and the sauce is smooth, add the pasta to the sauce. Mix well until the pasta is fully coated in the sauce. Serve immediately.

Week 329 Menu

Sunday: Out to dinner...Grandpa & Shelby's choice
Monday: Pork chops
Tuesday: Pasta and meatballs
Wednesday: Homemade chicken nuggets and cauliflower rice
Thursday: Pizzas
Friday: Leftovers
Saturday: Party at our house!

Cauliflower Mushroom Crumble

When my family goes out of town, that's my time to try out new recipes. They're usually ones with "strange vegetables" - heavy on the plants, low on the meats. Last week I got that opportunity and found a great new vegetarian dish. I suppose it could be a tasty side dish, but I chowed down on this as an entree over several days. Not disappointed! The par-boiled cauliflower is softened, but still retains some bite. The crumbly topping is what sends it over the edge - bread crumbs, butter, parmesan, and parsley. A winning combination!

Cauliflower Mushroom Crumble
from Steph in Thyme

• 1 head cauliflower, cored and cut into florets
• 1 T coconut oil
• ½ c white onion, chopped
• 8 mushroom, sliced
• 5⅓ T plus 1 T butter, melted
• 1 c bread crumbs (or 8 Ritz crackers crushed into crumbs)
• ½ c Parmesan Cheese
• 1 T nutritional yeast
• 2 T fresh parsley
• 1/2 t sea salt
• ¼ t freshly ground black pepper

1. Preheat oven to 350º. 
2. Heat the coconut oil in a large skillet over medium-high heat & add the onion and mushrooms and sauté for 10 minutes.
3. Boil cauliflower florets for 5 minutes.
4. Remove florets from the heat and drain. Place in a 9-inch pie dish.
5. Spoon the mushroom mixture over the cauliflower.
6. In a small bowl, combine the butter, bread crumbs, Parmesan, nutritional yeast, parsley, salt, and pepper.
7. Sprinkle over the vegetables in the baking dish.
8. Bake for 15 minutes.