Another week, another glitch from last week’s plan. Despite my best laid plans, one day a week seems to get a little off.

This week, though, only one day from last week was off, so Saturday’s meal from last week was pushed to Sunday of this week.

An asterisk indicates that a recipe is included below.

Sunday: Cherry Burgers, salad. Rice pudding for dessert.

Since last week, one of my favorite cooking magazines arrived (Eating Well), and I noted a recipe for cherry burgers, so I decided to evolve Saturday’s standard burgers to this recipe.

Monday: Chicken piccata with Mediterranean couscous, vegetable, salad.

Chicken piccata with big Mediterranean couscous is a family favorite, and boneless skinless chicken breasts are on sale this week. Sunshine, especially, loves the couscous. Mediterranean couscous is made much like regular couscous; I use a little chicken broth to give it extra flavor.

Tuesday: Pasta with red sauce and meatballs, salad.

Super simple and easy, always devoured.

Wednesday: leftovers for the kids, Italian Tomatoes and Eggs* for the parents

As usually, Alfs needs to be out at choir practice before my husband gets home, so I feed the kids first, and my husband and I eat as a couple later.

Thursday: Mediterranean Minestrone*, a good baguette picked up from the local bakery.

This is a favorite, easy soup.

Friday: Chicken with Bacon and Rosemary, egg noodles, vegetable, salad.

This recipe is rich and garlicky. It’s very yummy.

Saturday: Turkey Barbeque Chili* with cornbread, salad.

This is total comfort food. Excellent for family movie night.

Italian Tomatoes and Eggs for Two

2 ripe tomatoes, seeded and chopped
Kosher salt
1 tbsp olive oil
8 oz sliced mushrooms
1 small zucchini
4 large eggs
1/4 cup crumbled goat cheese
Snipped chives

Place the tomatoes in a strainer over a bowl and sprinkle with the salt. Let sit for a few minutes.

In a wide frying pan with a lid, sauté the mushrooms and zucchini in the oil until soft and most liquid has evaporated, five minutes or so. Add the tomatoes and stir about one minute. Using a large spoon, make indentations in the vegetable mixture, and carefully crack an egg into each indentation. Cover, reduce heat and let cook four minutes or so, or until eggs are done to your liking. Carefully transfer to plates and serve sprinkled with cheese and chives.

Mediterranean Minestrone

4 oz sweet Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp dried thyme
1/4 tsp pepper
1 large can reduced sodium chicken broth (49 1/2 oz)
3/4 cup water
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 tsp grated lemon peel
1 pkg (9 oz) potato gnocchi
1 cups broccoli flowerets
1 medium tomato, chopped
1/4 grated Parmesan
croutons

Crumble sausage into a large pot. Add onions, garlic, thyme and pepper. Cook over medium heat until sausage is cooked through and browned. Add brother, water, carrots, celery, and lemon peel and bring to a boil. Add gnocchi and broccoli and cook about 10 minutes until all vegetables are tender. Ladle into bowls and top with tomatoes, cheese and croutons.

Turkey Barbeque Chili

1 1/4 lb ground turkey
2 tbsp olive oil
1 tbsp chili powder (or to taste)
1 tbsp Barbeque grill seasoning
1 1/2 tsp cumin
2 tbsp Worcestershire sauce
1 small onion, chopped
2 8oz cans tomato sauce
1/4 can beer
1 can red beans
1/4 cup barbeque sauce (basic is best)
1 cup frozen corn (and any other available veggies, as desired)
grated cheddar cheese
1-2 tomatoes, chopped

In a large pot, heat olive oil. Add turkey, spices and Worcestershire sauce and brown for five minutes. Add onion and continue to brown for another five minutes. Add beer to deglaze pan, then add tomato sauce, barbeque sauce, beans, corn, and other veggies if using. Simmer about ten minutes.

Serve over crumbled corn bread or tortilla or corn chips and garnish with cheese and tomatoes.