I’ve been trying to get the family on whole wheat pasta for some time now. The effort has been met with much resistance.

Pleasing the kids

About every other week, I try a new whole wheat or multi-grain pasta. Usually we have pasta twice a week, so this effort has been about a quarter of the kids’ pasta consumption. While I found a brand I liked, apparently I was the only one because the manufacturer stopped making it (Mueller’s Multi-Grain). When I serve any brand of whole wheat pasta, the kids get that dejected note in the voices, “Oh. It’s whole wheat pasta.” They complain that it is too gritty, and some really are.

Additionally, I find it incredibly annoying that the whole wheat/whole grain pastas not only cost more per box, but there is less in the box. And fewer shape choices. Grumble, grumble, grumble.

It was enough to make a mom (almost) give up.

Whole wheat pasta for health

My husband recently had a cholesterol test that didn’t come back quite as good as we had hoped. Oh, it wasn’t bad bad, but it wasn’t great either. Just enough that some small adjustments are in order to get a number down ten points or so. Among those adjustments is a greater commitment to whole grains, and that includes whole grain pasta. We will find a whole wheat pasta for the family, I decided.

At the market on Sunday, I scoured the pasta section for a brand I hadn’t yet tried. Nothing new there. I was about to reach for a marginally acceptable brand when I noted that lower quantity on the box. Annoyed, I went back to the natural foods section at the market and looked there.

After some hemming and hawing, I picked a bag of organic whole grain pasta that had a full pound in it. Yes, it was more expensive than regular pasta, but when I did a little calculation, I realized that it actually cost less per ounce than the whole wheat pastas made by the major brands – and I was getting that full pound (12 ounces just doesn’t cut it to feed my boys). I often think of this section of the market as the most expensive, but that is not always the case.

The best brand of whole wheat pasta

When I made dinner last night, I used this new pasta. It didn’t look as rough as the other whole wheat pastas I’ve tried. When I put it out on the table, the kids didn’t even realize it was whole wheat. When they tasted it, they could tell there was something different about the pasta, but they couldn’t quite identify what. When I told them it was whole wheat pasta, they were surprised – and kept eating. The kids said they liked it. I’ll be buying it again.

The cost of organic and/or whole wheat pasta can be a barrier to eating whole wheat pasta, especially with grocery costs rising so much, but I suspect this is one thing I’ll be willing to pay more for — at least some of the time. The brand? Bionaturae organic whole wheat fusilli.

Prices for whole wheat pastas will vary according to your area and the grocery store, of course, but I hope you will try substituting a whole grain pasta into your favorite pasta dish. It’s a healthy – and yummy – change.

There’s one carryover from last week to this week. We ended up going out to dinner spur of the moment on Friday, so the Roasted Carrot Risotto moved to this week.

This is a also spring vacation for the boys, so the potential for meals to get jumbled is high. We don’t want to be too rigid on a “vacation” week, even though the adults in the house don’t have vacation time.

Also, I bought a small package of edible flowers yesterday. I think I’ll sprinkle those on the salads for a couple of nights. Spring is springing, in every way.

Recipes with an asterisk are included below.

Sunday: Roasted Carrot Risotto from last week, salad, chocolate chip cookies for dessert.

We will be focusing on yard work during the day on Sunday, so a rich and filling meal seems about right.

Monday: Grilled Bratwurst on sub rolls, salad.

I’ll even get sauerkraut for the boys. I can’t stand the stuff myself.

Tuesday: Pasta with Pancetta and Tomatoes*, salad

Woody has been asking for something - anything - with pancetta.

Wednesday: Grilled marinated chicken breasts, roasted broccoflower*, salad

Since the boys are off of school and most regular activities are suspended, no eating separately tonight. I’ll use up some marinade we have in the refrigerator and we’ll use broccoflower in our favorite roasted cauliflower recipe just for fun.

Thursday: Pastrami Paninis*, salad

You don’t need a panini maker to make paninis. I use a foil-wrapped brick, a grill pan and a frying pan.

Friday: Fondue with various veggies and bread.

This is Alfs’ request. Fondue is often a little too rich for me, but this recipe is made with hard apple cider and I like it very much.

Saturday: Rock Sugar Ginger Chicken, stir fried broccoli, rice, salad.

This is a standby recipe for us.

Pasta with Pancetta and Tomatoes

2 tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
generous inch of so of pancetta, chopped into small pieces
1 tbsp parsley, preferably fresh
1large can peeled tomatoes, chopped
1 pound shaped pasta
Parmesan or romano cheese for garnish

Cook the pasta to almost al dente. Meanwhile, heat the olive oil in a large saucepan in medium heat and add the pancetta. Saute the pancetta until the fat starts to render. Add the onions and garlic and sauté for a minute or so. Add the tomatoes and most of the sauce to the pan and let cook for 5-10 minutes to bring the flavors together. Now add the drained almost al dente pasta to the pancetta-tomato sauce and let finish cooking in the sauce for another five minutes ago. Serve with the cheese as a garnish.

Roasted Cauliflower or Broccoflower

One head of cauliflower or broccoflower, cut into bite sized florets
4 tbsp unsalted butter
2 tbsp olive oil
2 tbsp chopped fresh sage leaves
Sea salt and fresh ground black pepper to taste

Preheat oven to 400 degrees. Put the cauliflower on a baking sheet or in baking dish with sides.

Melt the butter over medium heat and cook until it just browns and smells nutty. Add the olive oil and sage. Pour over the cauliflower, then season the cauliflower with salt and pepper. Toss to coat.

Roast 30 to 35 minutes, stirring several times. The cauliflower should be light brown around the edges.

Pastrami Paninis

Sliced pastrami in a quantity appropriate to your family/guests
Sliced swiss cheese in a similar quantity
Loaf of good Italian bread, sliced
Dijon mustard
Olive oil for brushing on the outside of the sandwiches
Cooking spray for the grill pan

Grill pan
Frying pan with a base that will set down into the grill pan
A brick, cleaned as well as you can and covered with foil

Spray the grill pan with cooking spray and place over medium heat while you prepare the sandwiches.

For each sandwich, spread mustard to taste (optional) on the inside of each piece of bread. Layer cheese and pastrami on each side, too. I like to have cheese as the outer layer closest to the bread for better adhesion to the bread and meat. I typically use one large slice of cheese and two to three piece of pastrami on each side. Flip one side on top of the other.

Brush olive oil on the top of each sandwich. Flip them over to place them oiled side down in the grill pan. Place the frying pan with the brick inside on top of the sandwiches and press down a bit with your hand to get some good squashing going. You don’t have to continue pressing, but you can if you want. After a few minutes (when you have some good grill lines going and the lower cheese has started to melt, remove the frying pan and brush this side of the sandwiches with oil. Using a spatula, carefully flip the sandwiches over and repeat the pressing process with the frying pan and brick.

Removed the paninis to a cutting board and cut in half diagonally and serve.

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All our meals fell into place last week, so we’re starting fresh this week.

Recipes are included below for meals marked with an asterisk.

Sunday: Pasta with Sausage and Spinach, birthday cake

Sunday is Sunshine’s fourth birthday, so she gets to pick the meal. The girl loves pasta, so she chose pasta with sausage and spinach. And for her birthday cake, blueberries are the fruit of choice.

Monday: Balkan Prosciutto Soup*, salad

My husband will be cooking this night, and this soup is an easy and quick favorite. Sometimes the kids balk at the spinach, so we ladle out their portions before adding it in.

Tuesday: Mandarin Orange Chicken, rice and salad

The frozen Mandarin Orange Chicken from Trader Joe’s is a favorite fast meal solution for us. I have some women coming to the house tonight, so I need to feed the kids fast, fast, fast. While I don’t like to serve meals in this manner too often, every once in a while is fine. Balance and all.

Wednesday: Leftovers or quesadillas for the kids, homemade shrimp California rolls* for the parents.

Our typical Wednesday evening when the kids need to eat first and the grownups will eat later. Nothing beats fresh California rolls. We have a simple sushi rice recipe.

Thursday: Chicken soup (probably canned), salad, bread

My husband can’t eat much this night due to an appointment the next day. We’ll join him in the lighter fare. Family solidarity!

Friday: Caramelized Carrot Risotto, salad

We like risotto in general, and this recipe looks really good.

Saturday: I’m not cooking!

We’ll but at a relative’s home for a nephew’s birthday.

Balkan Prosciutto Soup

1 tbsp butter
2 large shallots, chopped
1 large can (49 1/2 oz) reduced-sodium, low-fat chicken broth
1/2 tsp pepper
1/4 tsp nutmeg
1 c orzo pasta
4 cups spinach, washed, dried, and picked over
2 oz prosciutto, cut into thin slices
1 c sour cream (low-fat is fine)

Saute the shallots in butter in a 5 to 6 quart pan over medium heat until shallots are soft, about 5 minutes. Add the broth, pepper and nutmeg and bring to a boil. Reduce heat and add the orzo. Simmer uncovered until the orzo is tender, 8 to 9 minutes.

Add spinach and prosciutto, and simmer until spinach is wilted, about 5 minutes. Remove from heat and stir in the sour cream.

Alternately, after the orzo is soft, turn the burner very low and add the prosciutto and sour cream. Server to those not as thrilled with the spinach element, then return the soup to the low burner and add the spinach, stirring and simmering until wilted.

Shrimp California Rolls

The beauty of this recipe is that it can be scaled up or down depending on how hungry you are or how many people you want to serve.

Sushi rice (we usually make a 1/2 recipe for the two of us)
Nori
Cooked, shelled and deveined shrimp
cucumber, julienned
avocado, julienned
carrot, julienned
soy sauce
wasabi
pickled ginger

Rolling California rolls is a little tricky, and takes a little practice. Fortunately, the result is just as tasty whether the final rolls look perfect or not. There are several Internet sites with instructions, for example, here. My general procedure is as follows:

1. Lay out a bamboo sushi mat, and a piece of nori on it.
2. Mush some sushi rice onto about 2/3 of it.
3. In the middle of the rice, lay lines of shrimp, cucumber, avocado and carrot.
4. Carefully, using the mat, roll up the whole thing.
5. Slice carefully. Those ends that aren’t so even are perfect for mid-preparation snacking.
6. Serve immediately with soy sauce, wasabi. and pickled ginger.

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Just one glitch in the plan from last week. The quiche moved from Saturday to Sunday as friends came over last minute and we made pizza for nine.

 

Recipes are included below for menu items with an asterisk.

Sunday: Quiche, roasted cauliflower*, rice pudding for dessert.

Monday: Chicken and vegetable stir-fry, rice.

It’s my husband’s night to cook and we have enough leftover bits to make a decent stir fry. He has his own sauce he makes when he stir-fries.

Tuesday: Pork with cranberry and orange*, vegetable, salad

We haven’t had this dish for a while, and the kids really like it.

Wednesday: Leftovers for the kids, Italian tomatoes and eggs for the parents

It’s our usual feed the kids first so they can get to their things and the parents eat as a couple later.

Thursday: Foil-wrapped ginger chicken, rice, vegetable, salad

This was a hit when I made it a couple of weeks ago. My husband will cook this night, so we’ll get most of it prepared the night before while we are making dinner for the two of us, and my husband can get it into the oven quickly when he gets home.

Friday: Pasta with store-bought basil pesto, ice cream for bribing purposes.

My husband will be out of town on business, the schools have a teacher work day and it’s the day before my daughter’s birthday party. It will be a day of cleaning and organizing (Oh, the kids will love that. Not.), so a very simple dinner is in order.

Saturday: Take out pizza for about 20, salad, cupcakes and ice cream for dessert.

I’m not about to try to cook pizza for that many, but I can pull together a salad. The cupcakes will be from a local bakery. I’m sure there will be munchies around, too.

Roasted Cauliflower

One head of cauliflower, cut into bite sized florets
4 tbsp unsalted butter
2 tbsp olive oil
2 tbsp chopped fresh sage leaves
Sea salt and fresh ground black pepper to taste

Preheat oven to 400 degrees. Put the cauliflower on a baking sheet or in baking dish with sides.

Melt the butter over medium heat and cook until it just browns and smells nutty. Add the olive oil and sage. Pour over the cauliflower, then season the cauliflower with salt and pepper. Toss to coat.

Roast 30 to 35 minutes, stirring several times. The cauliflower should be light brown around the edges.

Pork with Cranberry and Orange

4 boneless center cut pork loin chops (about 1 1/4 lb total)
3/4 c beef broth
1/4 dried cranberries
2 tbsp frozen orange juice concentrate, thawed
1 tbsp Dijon mustard
1 tsp cornstarch
2 tsp butter
2 tsp olive oil
Orange slices and thyme sprigs fro garnish (optional)

Pound the pork chops flat (1/4 to 1/3 inch thick) between two pieces of plastic wrap.

In a small bowl, stir together the broth, cranberries, orange juice concentrate, mustard and cornstarch. Set aside.

In a wide non-stick frying pan, heat the oil and the butter to sizzling over medium-high heat. Add the pork chops in a single layer. Cook, turning once, until the pork is browned on each side and no longer pink in the center, 4 to 5 minutes. Transfer to a warm plate and cover.

When all the pork is cooked, add the broth mixture to the pan and increase heat to high. Boil, stirring constantly, until slightly thickened, about one minute. Pour over the pork and serve. Garnish with orange slices and thyme.

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We still haven’t had the spaghetti carbonnara. Just one meal glitch from last week, really, but that glitch pushed out the carbonnara meal once again.

I feel confident that we will have the spaghetti carbonnara this week. This week we must address a significant schedule change that will affect meal planning. This is also the first of two major schedule changes with meal-time impact this month, and a third will be upon us in June.

Starting this week, my husband will be picking up the kids - and cooking - two nights per week. At the end of the month, it will go back to one night a week, but that adjustment will coincide with little league baseball season. We’ll get to all that then; it’s not likely to be pretty. In the meantime, recipes with asterisks have the recipe included below.

Sunday: Balsamic-roasted chicken*, roasted carrots and potatoes, salad. Ice cream for dessert.

A good sit-down Sunday meal to start our week off right.

Monday: Spaghetti carbonnara and salad.

Finally!

Tuesday: Alf’s birthday! Burgers, salad, birthday cake.

My oldest son’s birthday is on Tuesday. That meal choice is all his. Also, he gets to pick what he wants for breakfast that morning. He has asked for blitzes.

Wednesday: Chicken quesadillas for the kids, Rosemary and White Bean Soup for the adults

Our typical Wednesday, with the kids needing to eat earlier and the adults having a couples meal.

Thursday: Pasta with red sauce and meatballs, salad.

Now, my husband can cook more complicated meals than this. In fact, he is a better cook than I am. But as we get into this routine change, best to keep things as simple as possible for all of us.

Friday: Chicken Pad Thai Salad*

Saw this one in a cookbook, and it sounded really good! Also, I need to expand our repertoire of salad meals for the change that occurs in late April.

Saturday: Quiche - probably with leftover chicken, peas and cheese, plus salad.

The Science Fair is Saturday. Something fairly simple seems right. I can pick up a prepared pie crust at the market.

Balsamic-Roasted Chicken

1 roasting chicken, 3 1/2 -4 pounds
6 sprigs fresh marjoram or sage
1 lemon, cut in half
1 yellow onion, cut in half
1/4 cup balsamic vinegar
1/2 cup dry white wine or apple juice
2 tbsp olive oil
2 tbsp chopped fresh rosemary
kosher salt and pepper

Preheat oven to 400 degrees. Wash and dry the chicken, and carefully loosed the skin around the breast. Place about half the marjoram or sage under the skin. With the chicken breast side up in a roasting pan, squeeze the lemon over the whole chicken. Put the lemon halves and the onion inside the chicken cavity with the remaining marjoram or sage. Pour the vinegar and the wine or juice over the chicken, then rub the olive oil, rosemary, salt and pepper over the chicken breast, then turn the chicken over so it begins roasting breast side down.

Roast 30 minutes, basting occasionally with the pan juices. Turn the chicken breast side up, then continue to roast about another 50-55 minutes, basting frequently with the pan juices. The skin should be golden brown and a meat thermometer should register 180 degrees in the thickest part of the thigh. Juices should run clear.

Let rest 10-20 minutes, loosely covered with foil, before carving.

Pad Thai Salad with Chicken

1/2 pound flat rice noodles
shredded chicken
1/4 snow peas or snap peas, stem ends and strings removed, blanched and julienned
1 2-inch piece of fresh ginger, peeled and julienned
1/4 small head of savoy or napa cabbage, cored and thinly sliced
2 scallions, minced

2 tbsp chopped fresh cilantro leaves
2 tbsp chopped fresh chives
1 cup unsalted roasted peanuts, finely chopped
2 oz bean sprouts or pea shoots

1/2 tsp crushed red pepper flakes, optional

Salt and pepper to taste

1/2 cup Pad Thai Vinaigrette

Set aside half of the peanuts and half of the bean sprouts for garnish.

Boil four cups of water in a large saucepan. Remove from heat, and immerse the noodles in the hot water. Let them sit in the hot water for about 10 minutes. They should be tender but firm. Drain well.

In a large bowl, combine the noodles with the remaining ingredients. Toss gently with the vinaigrette. Garnish with the reserved peanuts and bean sprouts.

Pad Thai Vinaigrette

2 tbsp rice wine vinegar
2 tbsp Thai fish sauce
2 tbsp tamarind paste
2 tbsp light soy sauce or tamari
2 tbsp extra-virgin olive oil
1 tbsp ketchup
1 tbsp sugar
1 tbsp grated fresh ginger
2 cloves garlic, minced
Zest and juice of one lemon
Zest and juice of one orange
1 tsp crushed red pepper or chili paste, optional

Whisk together all the ingredients. Use immediately or store in an airtight container in the refrigerator for 1 week.

After two calm weeks and meal plans met, last week was more than a little discombobulated. Not a single meal was eaten on the initially prescribed day and we have a leftover meal.

This week I have to consider a package of chicken breast purchased late in the week on sale, intended for the freezer but somehow never made it there, so must be consumed early in the week. And I need to think about some family schedule changes starting next week. Hmmm.

Meals with an asterisk have recipes printed below.

Sunday: Easter dinner. Pomegranate- glazed Grilled Leg of Lamb, Mediterranean couscous, asparagus, salad, Swiss Easter Rice Tart for dessert.

Yes, a bit more extravagant than typical Sunday evening meals, but it is Easter. My grandmother used to make leg of lamb for Easter and on other special occasions, so it is a sentimental choice.

Monday: Buttermilk marinated crispy chicken strips*, steamed carrots, salad

The first of the meals to use up the chicken. The kids love this dish

Tuesday: Paradise pasta with chicken*

The second of the meals to use up the chicken, and an older family staple. You can omit the chicken easily.

Wednesday: leftovers for the kids and adults

Necessary. We’ll get back to unique parent meals next week.

Thursday: Foil-wrapped ginger chicken, rice, salad

I found this recipe just a few days ago and it looks tasty.

Friday: Homemade pizza

The kids love pizza night. I think I will pick up some dough from the market this time.

Saturday: Pasta Carbonnara, salad

Carried over from last week.

Buttermilk-marinated Crispy Chicken Strips

Boneless, skinless chicken breasts, sliced into long strips
1-2 cups buttermilk
canola oil
breadcrumbs

Put the strips of chicken in a large Ziploc bag and add the buttermilk. Squeeze the air from the bag and seal it. Store it in the refrigerator for several hours, or up to a day.

Just before cooking, strain the chicken strips over a bowl. In a second Ziploc bag, place the breadcrumbs in the bag and add marinated chicken strips a few at a time, seal, and toss to coat.

Meanwhile, in a wide frying pan, pour in about a quarter inch of oil. Heat to about 325 degrees. When the oil is ready, carefully lay in strips of chicken from the breadcrumb bag. Cook about five to six minutes, turning once. Drain on paper towels and sprinkle with salt. Repeat until all the chicken is cooked.

Paradise Pasta with Chicken

1/4 cup pine nuts
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1/2 tsp dried oregano
1/2 tsp dried basil
boneless, skinless chicken breast, cut into bite-sized pieces
8 ounces mushrooms, chopped
1/4 cup sun-dried tomatoes, cut into thin slivers
1 small zucchini, sliced thin (optional)
1 red, yellow, or orange pepper, sliced thin (optional)
1 cup chicken broth
1-2 cups broccoli florets
1 pound long pasta
grated Parmesan cheese for garnish

Toast the pine nuts in a small frying pan over medium heat (with no additional oil), stirring constantly, until the nuts are golden. Set aside.

Cook the pasta until al dente.

Meanwhile, in a large pan, heat the olive oil. Add the onion, garlic, oregano and basil and saute until the onions are soft and translucent. Add the chicken and continue to saute until lightly browned. Add the mushrooms, sun-dried tomatoes, zucchini and peppers, and saute another four to five minutes. Add the broth, then the broccoli. Turn down the heat to a simmer, and cover. Allow the broccoli to steam. Season to taste with salt and pepper.

Toss the chicken and vegetable mixture with the pasta. Top with the toasted pine nuts and grated Parmesan cheese.

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.

So lately I’ve been using the Google Calendar application to plan my menus and you know what? It kicks butt! In fact, my husband and I use the Google Calendar application exclusively for planning everything.

We each have our own calendars, we have a joint calendar, we have a calendar for the kids, plus we have the menu planning calendar. All color coded and set up so we both have access to them - and they all overlay each other so we can see everything that’s going on at a glance. I can access/update the calendar via my iPhone browser, but of course I mostly maintain it from where I sit most of the day, everyday: My computer.

Don’t ask me what’s for dinner.

One thing I particularly like about this approach is that hubby can look at the calendar and see what’s for dinner. If there’s nothing on the calendar… dude. Then there is nothing planned. He would be wise when observing this phenomenon to NOT ask that dreaded “what’s for dinner” question. Heck, he can even feel free to suggest an answer and do all the work.

Another thing I like is that as I’m inspired, I can add a menu idea to the calendar and paste a link to the recipe in the notes section of that entry to reference, research or print later. If I change my mind about the order of things, I can drag and drop the entry to another day.

My menu plan. (Do try not to drool on your keyboard!)

So here’s our plan for this upcoming weekend and week. Feel free to share your plans via comments, so I can be inspired.

Friday: Goat Cheese and Walnut Souffle and salad

My family loves this, even the kids! I make the salad with butter lettuce instead of the frisee and watercress. Mainly because I always have some in the fridge.

Saturday: Mesa Chili with cornbread. (Recipe below.)

It’s normal chili with ground beef and chopped onion and tomato sauce/crushed tomatoes, but instead of kidney beans, we use white beans. Also a nutmeg/cumin/chili powder spice blend make this unique and interesting. Recipe is adapted from the Chandler Chili recipe in the Best of the Best from Arizona Cookbook.

Sunday: Coq a Vin

It’s a lot like beef burgundy, except with chicken instead. This especially easy version caught my eye in latest Cookie Magazine.

Monday: Asparagus risotto, salad, browned butter rice crispie treats

Thanks to my fellow ChefMom columnist, Jen!

Tuesday: Vegetarian Cassoulet

Wednesday: Taco salad

Thanks again to Jen for the idea!

Thursday: Migas

I’ve never made these before. I saw a recipe on the back of a corn tortilla package and thought… yum.

Friday: Probably dinner out or takeout. I like a break every once in awhile.

Saturday: Chicken fajitas with crunchy lime cabbage and avocado

We had this recently with orange slices, chips and guacamole (I cheat with wholly quacamole) on the side and it was a hit!

Mesa Chili

Ingredients

1 large onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 pound lean ground beef
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 tablespooons red chili powder
2 cups crushed tomatoes
1 14.5 oz can cannellini beans (white beans), drained and rinsed
1 tablespoon chopped parsley
1 cup water

Directions

Saute onion and garlic in olive oil in large pot or dutch oven until onion is soft. Stir in ground meat and brown it. Add oregano, cumin, nutmeg, chili powder, tomatoes, beans, parsley and water. Cook for two hours over low heat, adding more water as necessary. Serves 4-6.

No meal glitches last week! Hooray! We’re starting this week’s plan with a cleaned out refrigerator and a fresh meal list.

An asterisk indicates the recipe is included below.

Sunday: Asparagus risotto and salad, browned butter Rice Krispie treats* for dessert.

With the appearance of asparagus in the markets, I can’t resist. Yes, the kids will balk a little to start, but they will eat some of it. They actually like, thought they are several years from admitting that. And it’s just so tasty.

The Rice Krispie treats are just a little less sticky and a little more grown up than the standard recipe. You are going to love them.

Monday: Taco salad

To kind of make up for Sunday’s meal, a very kid-friendly meal. Instead of prepared dressing, I put out salsa and sour cream for the kids to add as they choose.

Tuesday: Pasta with pancetta and tomatoes*, salad

We love, love, love pancetta in this house. I don’t use it too often, but I’ve been craving it a bit lately, so it’s appeared twice in the last couple of weeks.

Wednesday: Leftovers for the kids, pasta with potatoes and rosemary for the adults.

As usual, the kids are fed earlier on Wednesday due to evening commitments and my husband and I eat together later. I have some rosemary from last week that I need to use, and we already have potatoes.

Thursday: Bratwurst and hotdogs, salad.

Thursday is going to be a busy day, so I think a super easy meal is in order.

Friday: Homemade pizza.

Sometimes I make the dough myself and add fresh herbs to the dough, sometimes I pick up premade crusts at the market. It depends on how I feel that day. If I do make the crust myself, I have a recipe that gets most of it done in the food processor*.

The kids like the standard toppings for pizza: cheese and pepperoni. Usually we make one or two as such and get a little more inventive with a third: instead of red sauce and cheese we’ll use hoisin sauce, chicken, water chestnuts and scallions for a Chinese pizza, for example. Pizza is a great opportunity for creativity.

Saturday: Marinated pork chops, rice pilaf, vegetable, salad.

I picked up an interesting looking marinade at Trader Joe’s recently, and now that pork chops are on sale, it’s time to try it.

Browned Butter Rice Krispie Treats

2 sticks unsalted butter
Pinch of salt
1 10 1/2 oz bag of mini marshmallows
1 12 oz box of Rice Krispies

Prepare a sheet for the treats with well-buttered wax paper or parchment paper.

In a large pot, melt the butter over medium-low heat until it is browned and smells nutty. Watch it closely! Then stir in the marshmallows and salt. Stir constantly as the marshmallows melt until the mixture is evenly light brown, but not dark.

Turn off the heat and mix in the cereal. Press into prepared pan and let cool.

Pasta with Pancetta and Tomatoes

2 tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
generous inch of so of pancetta, chopped into small pieces
1 tbsp parsley, preferably fresh
1 large can peeled tomatoes, chopped
1 pound shaped pasta
Parmesan or romano cheese for garnish

Cook the pasta to almost al dente. Meanwhile, heat the olive oil in a large saucepan in medium heat and add the pancetta. Saute the pancetta until the fat starts to render. Add the onions and garlic and sauté for a minute or so. Add the tomatoes and most of the sauce to the pan and let cook for 5-10 minutes to bring the flavors together. Now add the drained almost al dente pasta to the pancetta-tomato sauce and let finish cooking in the sauce for another five minutes or so. Serve with the cheese as a garnish.

Food Processor Pizza Dough

1 1/3 cups lukewarm water
1 package dried yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3 1/2 cups flour
Extra flour (for kneading)
Extra olive oil (for the bowl)

Fit the food processor with a steel blade and pour the water into it. Sprinkle the yeast onto the water. Let it sit for 5 minutes

Add the sugar, salt, oil, and 1/2 cup of the flour. With the lid in place, whir these ingredients in an on-off motion just until they are combined.

Turn on the motor and add the remaining flour through the feed tube. When the dough comes together and forms a ball on top of the blade, let it whir for another minute. Then turn it out onto a lightly floured board, smooth the edges with your hands, and transfer it to an oiled bowl. Turn the dough over in the bowl so it’s oiled all over, then cover it with plastic wrap and leave in a warm place for 45 minutes.

Punch the dough down and use.

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.