Your weekly menus March 2016 are here. Four weeks of frugal, easy and delicious food. As always we have a variety of meals – meat, chicken, fish, pasta and vegetarian. If there is anything here that you do not like please make sure to visit the website and pick from the hundreds of recipes available for you. Happy cooking!
Monday’s dinner can be made on Sunday and simply warmed up. Pastelon in a ground beef casserole made with plantains. It is Puerto Rican dish that is very flavorful and easy to make. It requires sometime so this is why I am suggesting you make it the day before.
Tuesday’s bean burgers freeze beautifully so you can definitely make them ahead of time. These are very easy and healthy black bean burgers that you can serve in a sandwich (I love them with Bahn-mi vegetables) or with a side salad. I promise you will not miss the meat here.
Wednesday’s chicken is so easy that it will blow your mind. Of course, the chicken needs time to cook but there really is not much to it. You could actually make it while eating dinner on Tuesday. All you need is chicken, coarse salt, black pepper and lemon. Not much work from you other than dry the chicken really well.
Thursday’s sandwiches can be made with leftover chicken from Wednesday. You really do not need a lot of chicken. However, if you don’t have any you can make this vegetarian. It is a delicious sandwich that will satisfy you with o without the meat.
Friday’s pasta is simply delicious and a great way to receive the weekend. The thing that will take the longest will be roasting the tomatoes and garlic. If you don’t have time go ahead and make it on Thursday while you are having dinner. After the tomatoes are done, keep them in a covered container in the fridge will all of their juices. Go ahead and squeeze out the garlic cloves from the roasted head of garlic and make a paste out of them. Keep the paste in the same container as the tomatoes. No problem.
You can thaw the shrimp in the fridge on Thursday night but, if you forget to do so, you can place the frozen shrimp in a colander and place it under running cold water. Move the shrimp around every couple of minutes. Before you know it your shrimp will be thawed. Please don’t thaw your shrimp in the microwave. You run the risk of starting to cook it and ruining it. Finally, please make sure your shrimp is cleaned and deveined.
Monday’s vegetarian green curry is simple, quick and delicious. This stew will freeze without any problem so it can be made in advance. It can also be made with a variety of vegetables so go ahead and make it with your favorite ones.
Tuesday’s pork chops are juicy, moist and finger-licking-good. We will be frying pork chops and finishing them off with plum jam and browned onions. If you can’t find plum jam you can use apricot. Serve this with baby parsley potatoes.
Wednesday’s dinner can be made with just about any fish. I made it with trout but salmon or a nice firm white fish will do very nicely as well. The creamy mustard sauce for this fish is delicious. This is a quick and easy recipe that you can have on the table in no time.
Thursday the 17th is Saint Patrick’s Day and I figured you might want to make a boiled corned beef dinner with cabbage, carrots and potatoes. You will make this in the crock-pot so you won’t have to worry about it. It will cook itself. All you need to do it put everything in the pot and come home to a ready made dinner.
Friday’s Reubens are made with left over corned beef — which you are bound to have. You can go ahead a make your own sauerkraut and Russian dressing but store bought will be fine. If you decide to make your sauerkraut you can make it days in advance. It will last very nicely in the fridge.
Monday’s lamb burgers can be made over the weekend or much earlier and frozen if needed. That would be perfectly fine. If you are not a big lamb eater or can’t find lamb very easily go ahead and use ground beef for this recipe. It will work great. You can make the sauce the day before and keep it in the fridge in a covered container.
Tuesday’s vegetarian lentil stew can also be made in advance. If you make it a couple of days earlier don’t bother freezing it. It will get tastier as it sits in the fridge. This is another super healthy recipe that is loaded in protein, vitamins and minerals and it is satisfying and delish!
Wednesday’s dinner is fun and exciting. However, you will need to get some special ingredients for this. Red curry paste and fish sauce are the most important ones. If you are not interested in purchasing ingredients you probably will never use again substitute this recipe with another fish recipe from the website.
Thursday’s chicken thighs can marinate overnight so you can prep them on Wednesday evening. All you have to do on Thursday is roast them. These are an absolute delight to eat. If you have left overs send them to school or work the next day or make chicken salad out of them.
Friday’s pasta is very easy to make as well. Go ahead and use canned clams for this recipe. They are delicious and easier to manage. Dinner should be on the table within 30 minutes.
Monday’s dinner is quick and easy to make. It is also very clean so a great way to start the week! You can use any white fish that you want as long as it is firm. This is a very delicious and healthy meal.
Tuesday’s ziti can be made on Sunday. I would keep the sauce and noodles separate until it is time to eat or the noodles might absorb most of the sauce and be dry. Simply make both and keep them in closed containers in the fridge until you are ready to use them.
Wednesday’s falafel can also be made in advance and frozen. Please thaw them before you deep fry them so think ahead and take them out of the freezer a few hours before you want to cook them. Make the tahini sauce right before serving this. There really is not much to the sauce so it won’t take too long. This is a super tasty vegetarian meal.
Thursday’s stuffed chicken breasts do not take that long to make. They look complicated but really are not. This is a very elegant dish that can also be made for entertaining.
Finally, Friday! I will assume that by now the weather is getting nice as spring is here to stay for a while. So, why not make a taco salad? You can prep the meat and dressing for this ahead of time so all you have to do is assemble the salad. I do not make taco bowls for my taco salads. They look awesome but they are usually mostly tossed into the garbage! I prefer to serve it with tortilla chips on the side so they get eaten. Whatever you decide, enjoy and have a great weekend!