Week 531 Menu

Sunday: Shepard’s pie

Monday: Rice noodle bowl

Tuesday: One-pan Turkey Meatballs with Coconut Rice

Wednesday: Breakfast for dinner

Thursday: One-pan Roasted Chicken with Cauliflower & Tomatoes

Friday: Pizza night

Saturday: Takeout!

Week 530 Menu

Sunday: Steaks, sweet potato fries
Monday:  Loaded nachos (ground beef, corn, tomatoes, black beans, olives, spinach)

Tuesday: Pork chops and green beans
Wednesday: Baked sweet potatoes and roasted Brussels sprouts
Thursday: Orange chicken with rice and broccoli
Friday: Pizza night and roasted cauliflower!

Saturday: Takeout!

Macaroni & Cheese Casserole

 I already have 2 mac and cheese recipes posted. But, when you see a recipe for mac and cheese that boasts “so easy you don’t even have to boil the pasta,” YOU MAKE IT.

In 75 minutes, you can have delicious mac and cheese. With working from home during COVID, that makes it a weeknight dinner, for sure

Macaroni & Cheese Casserole
from America’s Test Kitchen

8oz sharp cheddar cheese, shredded (2 cups), divided
4oz American cheese, shredded (1 cup)
4t cornstarch, divided
8oz (2 cups) elbow macaroni
1c heavy cream
2c water
2 large eggs
2t Dijon mustard
2t hot sauce
2t Worcestershire sauce
1/2t salt
1/2t pepper

1. Pre-heat oven to 400 degrees.

2. Toss 4oz cheddar, 8oz American cheese, & 2t cornstarch in a bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe baking dish.

3. Whisk cream & remaining 2t cornstarch together in now-empty bowl until cornstarch is dissolved. Whisk in water, eggs, mustard, hot sauce, Worcestershire, salt, and pepper until fully combined. Pour cream mixture over macaroni mixture in dish. Cover with aluminum foil and bake for 30 minutes.

4. Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4oz cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150-160 degrees, about 15 minutes.

5. Broil until top of casserole is spotty brown, about 2 minutes. Let rest on wire rack for 25 minutes. Serve.

Week 529 Menu

 Sunday: Burgers on the grill and corn on the cob

Monday: Lettuce cups (ground beef, cheese, quinoa)

Tuesday: Pasta and meatballs and cauliflower rice

Wednesday: Baked mac and cheese and roasted butternut squash

Thursday: Chicken nuggets and roasted broccoli

Friday: Pizza night

Saturday: Takeout!

Week 528 Menu

Sunday: Dinner at friends’ house

Monday: BFD (bacon, eggs, toast, avocado)

Tuesday: Pot roast in the slow cooker with cornbread

Wednesday: Twice-baked potatoes

Thursday: Orange chicken with rice and roasted broccoli

Friday: Chicken and white bean stew in Instant Pot

Saturday: Takeout

Week 527 Menu

Sunday: Garlic honey pork chops and roasted Brussels sprouts

Monday: Chana masala, roasted cauliflower

Tuesday: Pad Thai with chicken

Wednesday: Burgers on the grill and butternut squash

Thursday: Vegetarian chili in the slow cooker and cornbread

Friday: Pizzas!

Saturday: Takeout!

Week 526 Menu

 Sunday - Monday: Takeout with Grandma!

Tuesday: Steak tacos

Wednesday: Frittata and roasted broccoli

Thursday: Baked mac and cheese (ATK recipe) and Brussels sprouts

Friday: BBQ pork chops

Saturday: Takeout