I’ve gotta be honest with you. I don’t have the time or energy to reinvent the wheel this week. So we’re going with a bunch of oldies but goodies, and quick and simple meals. We’re actually taking off on Monday to stay in a cabin for much of the week,which always throws things off a bit.
THIS IS HOW WE DO IT:
Chicken Spinach Penne Bake
Blackbean Quinoa Chili
We often have some of this already made in the freezer, which is super handy to just pull out the night before and thaw. If you don’t have any, you can get the recipe here.
Foil Pocket Salmon, Artichokes, Risotto
Start the artichokes, recipe here. Then put your salmon in a piece of foil. Lay some fresh herbs on top (parsley, sage, rosemary, thyme, etc.), sprinkle with salt and pepper, and drizzle with olive oil. Fold it up into a pocket and cook on the grill for just about 10 minutes or so. Meanwhile cook up the risotto. We use the frozen ones from Trader Joe’s.
Build Your Own Pizza
I like to do this to use up small bits and pieces of food we have left over in the fridge, much like this Spinach, Mushroom, Pesto Pizza.
Quinoa Chili Enchiladas
Roll some of the leftover chili in corn tortillas. Layer in a baking dish. Smother in enchilada sauce (from a jar or can is great) and grated cheese. Bake at 375 for 20 minutes.