Hi, everyone. Cooking for two adults and a tween in the Boston burbs, and hoping for a quieter/calmer week ahead.
Sun: out - probably for steak - to congratulate DS surviving the musical (auditions for the next show are this week…)
Mon: stuffed shells, salad
Tues: black bean chili from SK Keepers, and these cheddar scones http://immaeatthat.com/2015/03/02/cheddar-cornbread-scones/
Weds: sheet pan pasta/chicken/leafy green bake, http://www.epicurious.com/recipes/food/views/sheet-pan-pasta-bake-with-chicken-and-kale (I use 8oz pasta, double the tomatoes, and won’t use kale as I just don’t like it - I’ll sub spinach and put up with DS complaining)
Thurs: pizzas (plain for DS, Buffalo chicken for DS and me) with celery succotash salad
https://www.foodnetwork.com/recipes/rachael-ray/wingless-buffalo-chicken-pizza-recipe-1947612
https://www.foodnetwork.com/recipes/rachael-ray/celery-succotash-salad-recipe-1947760
Fri: whatever happens to be remaining from the week’s meals. I’m going to try to avoid the word “leftovers” and see if there is better uptake, or at least tolerance.
