Mama's Meal Plan 2015 Week Five
This week's plan has to start on Saturday, because I'm actually making Wednesday night's dinner that day. Usually, Saturday doesn't show up on my meal planning, but with Sundays getting busier, I need to do more prep the day before.
SaturdayPrep the butternut squash: clean, peel, and cut all three into cubes. One and a quarter go into the soup, three quarters of one gets roasted with onions, cooled, and bagged, to wait until Monday's dinner. The final one will be roasted and thrown into the chili tomorrow.
The Butternut Squash Soup with Thai Gremolata comes from March 2014 Skinny Slow Cooker Magazine. Now, I know, it seems silly to make ahead a crockpot meal, but here's the deal. I leave the house around 8:30, and do not return until close to 4:30. That's 8 hours. This meal, even on the low setting, goes 5 hours. This is where I fall down on crockpot meals. Last week's was over-cooked, which I think contributed to the bitter taste. SO, that was the long way of saying, I'm making this soup on Saturday, then throwing it in the refrigerator until we have it later in the week. I'll make the gremolata and dressing for the salad on Wednesday.
Set up black beans for soaking overnight, in prep for tomorrow's chili.
Baby bella mushrooms
3 chilies chopped, plus 1 tbsp of sauce from can of chipotles in adobo
Poblano peppers (they had been blanched and frozen from our summer garden)
Re-hydrated Ancho chilies
28oz can crushed tomatoes (2)
Black beans (cooked in slow cooker 4 hours on high, with water, salt, and bay leaves)
frozen corn (thawed)
porter beer (1 bottle...we used Bell's Porter)
1 small butternut squash, peeled, sliced, roasted with salt and cumin
Sweat onions, garlic, mushrooms, poblanos, bell peppers, and chilies. Dust with some healthy shakes of cumin. Deglaze pot with porter beer. Bring to boil, add cans of crushed tomatoes. Add cooked black beans and thawed frozen corn.
|Corn bread, out of the oven. YUM|
Serve with corn bread (Mama's specialty), plus garnishes: cilantro, sour cream, shredded cheddar. NOTE: before the garnishes and corn bread, this meal is vegan.
MondayRoasted Butternut Squash and Bacon Pasta
"Miss Laura's Famous Pasta" or "Claire's favorite" or "Wheel pasta!"...all three titles of the same dish, according to Miss Evie. A friend of mine (an actual, real baker and chef) gave us this recipe for Butternut Squash and Bacon Pasta, and we've used it quite a few times! It is rich, so we'll have it with a salad with vinaigrette, but it is DELICIOUS.
Juice of 1/2 lemon
1/2 teaspoon chopped sage
1/2 teaspoon capers
pinch of kosher salt
Leftovers, Daddy's chili.
Butternut Squash Soup and Thai Gremolata + Salad with soy vinaigrette
1/4 cup White Rice Vinegar
2 Tbs. Sesame Seed Oil
1 Tbs. Low Sodium Soy Sauce
1 tsp. Organic Brown Sugar
Leftovers, Squash Pasta
Breakfast for Dinner - Poached eggs over corn bread. (I made another cornbread on Thursday to go with the leftovers...this was how we used it up)
I have found, for me, that doing the major cooking in the beginning of the week is what really makes this plan work for me. As the week goes on, and we get tired, it is nice to fall back on reheated, yummy foods.