How is it possible? Two weeks in a row of no glitches in the weekly meal plan. That (almost) never happens.

Recipes with an asterisk are included below.

Sunday: Asian baked tilapia from Entrée Vous, vegetable, salad, brownies

I went to a political event at the local Entrée Vous the other evening. While I wasn’t making food, I was pleasantly surprised at the number of frozen items made by the staff and available to take home, no work for me. I chose this fish dish. If it’s half as good as some of the samples that were set out during the conversation portion of the event, this store will be excellent backup for our family meals.

Monday: Leftovers, a green treat of some kind

Yes, I know, not in the least bit exciting, but I hate seeing food go to waste. Leftover night has to happen once every week or so. Since it’s St. Patrick’s Day, I’ll come up with some green treat to add to the meal.

Tuesday: Pasta with sausage and spinach

This is a family staple.

Wednesday: Meatball subs*

I have to be out for a dinner event on Wednesday night, and Alfs has choir. Meatball subs will be easy to prepare on the fly.

Thursday: Barbeque country ribs, rice pilaf, salad

I marinate the ribs in barbeque sauce most of the day, then bake them for a good long time. It a sticky but fun meal.

Friday: Chicken in Riesling, Mediterranean couscous, vegetable, salad

Thanks to Betsy for pointing out this recipe!

Saturday: Spaghetti carbonara*, salad

We parents might be out on Saturday night. I’m not sure yet. We can scale the pasta up or down depending on whether it’s for just the kids or the whole family.

Meatball Subs

Frozen meatballs, about five or six per person. Turkey meatballs work just as well as traditional meatballs
Marinara sauce
Slices of provolone cheese
Sub rolls

Thaw the meatballs according to package instructions. Then simmer the meatballs and the marinara sauce about ten minutes. Turn the oven to broil.

Slice the rolls lengthwise and place on a baking sheet. Place a line of meatballs in the roll. Spoon a little sauce on top, then place slices of cheese over the top. Put under the broiler for just a few minutes, until the cheese is starting to turn golden brown and bubbly. Watch them closely! Let cook for just a couple minutes and serve.

Spaghetti Carbonara

8 slices of bacon
1 pound spaghetti or other long pasta
2 egg yolks
1 whole egg
1 cup grated Parmesan cheese (Romano also works)

In a large frying pan, cook the bacon until crisp. Drain. When the bacon is cool, crumble it into small pieces.

With a fork, scramble the egg yolks and the egg together in a large serving bowl. Add the cheese and mix well with the egg.

Cook the pasta until al dente. Drain, then immediately pour the hot pasta over the egg-cheese mixture. It’s the residual heat that cooks the egg in this dish. Start tossing the pasta with the egg-cheese mixture, really getting down to the bottom of the bowl. Spend a good minute doing this tossing and mixing; the pasta should be nicely coated with the sauce. Sprinkle the crumbled bacon over the pasta and toss some more.

You can always put the finished product in the microwave for a few moments if you have a question about the egg being fully “cooked.” We have never had an issue, but, of course, your mileage may vary.