Here is your mid-September to mid-October weekly menus. As always I have tried to compile a variety of easy and frugal meals for you. If you find that there is something you do not like please make sure to visit our home page and click on the different categories. We have over 1000 recipes that you can choose from and I am sure you will find something you love.
Monday’s chicken flautas are made with a chicken and chipotle filling. They are very tasty and a great hit. Flauta means flute in Spanish and these can be made with beef as well. I make these in flour tortillas but feel free to make them with corn ones if you prefer. These can be made in advance and frozen or a day ahead and kept in the fridge. If you do freeze them make sure to thaw them before you fry them. And speaking of frying, please make sure your oil is very hot before you place the flautas in it. You want these to be very crisp and not boil in the oil.
Tuesday’s soup is silky and creamy and can be made fairly quickly. The biggest recommendation here is that you make sure to wash the leeks very well. You need to get rid of all the dirt and leeks have a lot of it. But once you are done with that your soup should be finished within 30 minutes. Serve it with a nice crusty bread and butter.
Wednesday’s spicy beef stew does not need to be spicy. If you are not into spicy hot food simply omit the cayenne and the chili pepper. You can make this stew in advance and freeze it. Thaw it overnight in the fridge and heat it in a pot. You can also make this a couple days in advance and leave it in the refrigerator and heat it before dinner.
Thursday’s baked fish can be made with any white fish of your liking. You can use tilapia, basa, sole, haddock, mahi-mahi or anything you like. This is a meal that cooks very quickly and you can serve within 20 minutes. It is a low calorie super delicious meal. Serve it with your side of choice. I personally love this with baby boiled potatoes, rice, steamed quinoa or couscous.
Friday’s roasted tomato and garlic pasta is quite exceptional. You can make the sauce and cook the pasta a day ahead of time if you like and finish your meal the following day. Drizzle a little olive oil on the cooked pasta and keep it in a sealed bag in the fridge alongside the sauce. Serve this with some garlic bread.
Monday’s chicken stew can be made a day ahead and refrigerated or a few days earlier and frozen. This is a very nice stew made with Mexican chili peppers. If you cannot find these you can substitute this stew for this Smoked Paprika Chicken Stew. It is also very, very tasty.
Tuesday’s casserole can be made a day ahead. Go ahead and purchase ready made gnocchi for this. They are cheap and available at grocery stores. You can certainly make your own but that will take some time. This casserole is very tasty and it is great to send in lunchboxes for school or work if you have any left over.
Wednesday’s vegetarian chili can be made ahead of time and frozen. Go ahead and thaw it in the fridge the night before and heat it in a pot. This goes beautifully with grated cheese, sour cream or corn chips. You can also serve it with corn bread. This is also very nice for sending left overs to school or work.
Thursday’s fish can be made with any white fish of your choice. This is a very easy and super delish meal. You will have it on the table within 30 minutes hands down. Serve it with Mexican rice if you like. The rice can be made a day ahead as well.
Friday’s tacos are absolutely delicious. You will need to marinate the beef overnight so get it ready on Thursday. Keep it in the fridge in a sealed bag. This is also a meal you can prepare easily. You can use store bought or homemade salsa to serve these. You will need chopped onion and cilantro that you can prep the day before. I love these.
Monday’s beef stew can be made ahead of time and frozen or made a couple of days ahead and kept in the fridge. This is a very flavorful and healthy stew. It is comfort food at its best and wonderful to eat on chili days. Serve it with crusty bread.
Tuesday’s noodles can be made a day ahead, drizzled with olive oil and kept in the fridge in a sealed bag. Making the cheese sauce is no big deal and having those noodles all prepped will cut down on your cooking time. Serve these macaroni and cheese with a side salad or half a sandwich of you like.
Wednesday’s vegetarian lasagna can also be made a couple days in advance and refrigerated or frozen. This is a great casserole which uses zucchini instead of noodles. It is extremely tasty.
Thursday’s fish sticks can be made with any fleshy white fish. They are very easy to make and are baked. Kids absolutely love these. You could prep the fish a day ahead of time if needed and bake them before dinner. They will be at their best if you prep them right before you cook them. Serve them with store bought or homemade tartar sauce.
Friday’s dinner is made very quickly. It is delicious and can be served with rice or noodles. Whatever you prefer. This is an exotic meal that is super easy to make and is extremely satisfying.
Monday’s vegetarian lentil stew can be made in advance and frozen. It is easy to make, super nutritious and very tasty. Lentils are a great alternative to meat and they pack a whole bunch of protein, minerals and vitamins. I usually make two recipes of this and freeze one for future use.
Tuesday’s albondigas or Latin meatballs can also be made in advance and frozen. In fact, make a lot of them and have them ready in the freezer for when you might want to use them again. Once you thaw them go ahead and proceed with the sauce which is also quite easy to make. These are delicious with rice.
Wednesday’s dinner is delightful. It is very easy to make and will be on the table within 30 minutes. You can go ahead and cook the pasta the day before. Drizzle it with some olive oil and keep it in a sealed bag. Also, please make sure you are using cleaned shrimp. You can buy it shelled and deveined or you will have to clean it ahead of time.
Thursday’s dinner can be prepped the day before and kept in the fridge. Simply pop it into the oven and bake it the following day. This is really easy to make and you should be able to tackle it all at once so don’t worry too much about it. If you prefer chicken breast to thighs go ahead and substitute them.
Friday’s shepherd’s pie can be made a couple of days in advance and kept in the fridge as well. Although I do not use them myself, you could go ahead and use boxed mashed potatoes for the topping. In fact, you could make the filling in advance and freeze it. Thaw it, top it with the potato and bake it before dinner. Make sure to include some crusty bread and butter with this one. It is delicious!