After a week of Easter food and far too much chocolate, healthy, light, and make ahead is the name of the game this week!
To get a jump on dinner whip up some mini meatloaves and put them in the freezer, all ready to go for later in the week.
Leek and potato soup goes wonderfully in lunches, and Parmesan chicken is one of the fastest (and yummiest!) ways I’ve made chicken in a long time. Enjoy!
In our house we’ve taken on the challenge by Jamie Oliver’s Food Revolution, and each week while the show airs I’m making a recipe or two from his site. Over at Notes From the Cookie Jar I started Food Revolution Fridays where people can blog, cook, or just share their thoughts on healthy eating-and there’s prizes! This was our first meal using some of Jamie’s recipes, and they were AMAZING.
A spicy tomato sauce with some tender, spiced chicken was just the right thing to fill us up, but to keep it light. The skewers of chicken can be grilled up or done in the oven.
Rice or Naan bread
Perfect for someone who needs a gluten free dinner, this lasagna uses thinly sliced zucchini ribbons instead of pasta. It was delicious and made wonderful leftovers.
If your kids don’t like veggies, try pureeing them in a soup to make them go down easier. This soup is chock full of leeks, celery, yukon gold potatoes, and carrots to give you some really great flavor!
Thick sliced Bread
Veggies and dip
These little meat loaves are delicious. So full of flavor, easy to customize, and you can even cook some and freeze others for later. We served them with rosemary roasted beets, mashed potatoes, and green beans.
- Mashed Potatoes
- Rosemary roasted beets
- Steamed veggies
- 1 lb lean ground beef
- 2 1/2 tbsp milk
- 1/4 cup dry breadcrumbs
- 1/4 cup ketchup
- 1/2 cup grated Cheddar cheese
- 3 green onions, thinly sliced
- 1/2 cup finely grated carrots
- 1/4 tsp salt
- 1/4 tsp pepper
- Pre-heat oven to 375 F
In a large bowl, stir together the bread crumbs, milk, ketchup, grated cheddar, green onion, carrot, salt and pepper.
Add the ground beef. With your hands, work all the ingredients together until blended.
Divide mixture into four even balls. Shape each ball into a 2 1/2 by 4 inch loaf shape and place on a parchment paper lined rimmed baking sheet. Bake about 30 minutes until cooked through.
*These can be made ahead. Wrap in cling film, then foil to store in the freezer. When ready to bake, remove the wrappings and bake from frozen for about 35 minutes