You’ve probably noticed by now, that there is seemingly no end to my capacity for consuming tomato and cream-based pasta dishes. Add a bunch of cheese, and something green on the side, and you’ve got my version of perfect.
When my husband called to say he was being released from the hospital after yesterday’s back surgery, I told him I’d be right there, just as soon as I got dinner prepped.
What did I make for Shane’s homecoming/post-surgery/comfort meal? Why, Penne with 5 Cheeses, Tomatoes & Cream, of course! With a side of Roasted Broccoli, which my sister pointed out is “really good, even though you wouldn’t think it would be.”
With our family’s collective abilities quite limited for the coming weeks, I’ve decided to try my hand at some advance meal planning again. Here are some of the things on my list for this week:
Tried & True Meals:
Steak, Bok Choy with Tofu and Oyster Sauce, Rice
Chicken, Farmhouse Baked Ricotta, Salad
Spicy Vegetarian (or Turkey) Chili (this is a one dish meal)
DIY Burritos
New Recipes to Try (suggestions for what to have them with are welcome!):
Sweet Potato and Kale Gratin
Pan Roasted Cauliflower with Pine Nuts & Raisins
My suggestion for what to eat with the cauliflower: either buttered egg oddles with parmesan and chopped parsley, or roasted acorn squash.
And of course, you can supplement any of this with a nice pan seared pork chop for the carnivores.
That is supposed to say noodles, not oddles.
I like oddles. Oodles! Was contemplating this shrimp dish: http://www.foodandwine.com/recipes/sizzled-shrimp-provencal
Well, more than contemplating, I currently have a jar of capers in my purse!