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From classics to things to do with leftovers, lighter stuff that can double as appetizers and a beefy, cheesy, pasta, I’ve got you covered this week.  Ready to dig in?

 

MONDAY

Roasted Chicken

What’s better then a classic?  Roasting a chicken or two allows you to feast one night, use leftovers for the next.  This recipe doesn’t bother with gravy, but instead pairs up the succulant meat with a salad and potatoes.

Classic Roasted Chicken

Mandarine Artichoke Salad

Mashed potatoes

 

TUESDAY

veggie soup

Clean out your crisper with this recipe!  Veggies teamed up with chick peas make this soup satisfying and delicious.  I pair it up with gooey grilled cheese that are sure to please the kids.

Veggie Soup and Grilled Cheese Sandwiches

 

WEDNESDAY

chicken bean quesidillas

The home made tortillas are a bit work intensive, but are surely worth it.  Don’t have time?  Don’t worry, just pick up some at the store. You could also make the tortillas ahead and freeze them.

Chicken and Bean Quesidillas

Spanish Rice

Raw Veggies and Dip

 

THURSDAY

Orange and Thyme prawns

Looking for something on the lighter side?  Top a ceasar salad with these yummy marinated prawns.  The prawns are also delicious as an appetizer.

Orange and Thyme Prawns with Ceasar salad

Biscuits

 

FRIDAY

 

 

 

Beef Ragu Pasta

This rich,meaty, sauce is just the thing to warm you up on a fall day.  I made it on a Saturday and then kept it in the freezer, all ready to just thaw and turn into dinner one busy night.  Jake loved it!

Beef Ragu Pasta

Garlic Bread

Salad

*adapted from Canadian Living

1 lb simmering short ribs (I used boneless.  I think bone-in is probably better)

1/2 tsp salt and pepper

1 each onion, carrot, and celery

2 cloves of garlic, minced

1 tsp thyme

2 bay leaves

2 cups beef stock

2/3 cup red wine

3 plum tomatoes, chopped

fresh parsely, chopped

parmesan cheese

Brown the short ribs over medium heat in a bit of oil, seasoning with salt and pepper.  Remove and set aside. Add a bit more oil to the pan and saute the onion, garlic, carrot, and celery, adding the thyme, bay leaves, and salt and pepper.  Continue to cook until the veggies are soft.  Add the wine, stock, and tomatoes and bring to a boil, stirring the bottom of the pan to bring up brown bits.

Add the short ribs back to the pan and turn down the heat to a simmer.  Continue to simmer, covered,  over low heat for 2 to 2 1/2 hours until tender.  Remove the ribs to a plate and bring the sauce to a boil. Boil until the sauce is reduced to about 2 1/2 cups.

Meanwhile remove the meat from the bones and dice into bite sized pieces.  Add back to the pan once the sauce is reduced.

You can boil some pasta (about 4 cups of penne) and serve the sauce over top, if you wish.  I mixed the sauce with some macaroni, then topped it with cheese and baked the whole thing for about 20 minutes until bubbly and heated through.

Serves 4

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