This list is not in any particular order. I am going to be doing some pantry diving as we didn’t do a proper meal plan/grocery list this past week.
Angel Hair & Meatballs (meatballs are already prepped & in freezer)
Black Bean Couscous Salad
Connie’s Zucchini “Crab” Cakes
Chicken Breasts (don’t know how yet) & Sauteed Escarole
Meatloaf & Garlic Mashed Taters
I also have a couple bunches of beets that I’d like to use before Thursday.
Black Bean & Couscous Salad
1. Prepare a cup or so of couscous in your favorite way. I usually use vegetable or chicken stock instead of water. While it fluffs up. (Or in tonight’s case grab the leftovers from last night)
2. In a large-ish bowl whisk together: 3-4 tablespoons of olive oil, juice of two key limes (or one lemon), 2-3 teaspoons of red wine (rice wine or apple cider) vinegar, 1/2 teaspoon cumin & a quarter cup of finely chopped parsley (or cilantro) and salt/pepper to taste.
3. To bowl add: a cup chopped cucumber, a cup of corn, a can of rinsed black beans (rinsed so salad doesn’t turn grey) and the couscous that has been fluffed and de-lumped. Mix it all together.
It can be eaten immediately, but we like it to sit a bit.
I love how versatile this recipe is. We’ve done other beans (although hubbins will only eat black beans).
And if he isn’t going to eat it, I like to add a bit of fine chopped onions and diced avocado.
Once I didn’t have cumin or parsley/cilantro so I used dill and that was pretty nifty too.
In a large skillet, heat 2 tablespoons olive oil over medium. Add 3 garlic cloves, peeled and smashed, and cook until fragrant and lightly golden, about 3 minutes. Stir in 1-2 pounds of escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
Other Recipes of interest:
Ziti with Escarole & Beans I don’t have any Cannelini Beans or fresh basil otherwise this would be on this week’s menu.
Also need to think about what I want to stock up the freezer with baking goodies-wise. Ate my last pumpkin whoopie pie recently.