Spinach & Feta Stuffed Chicken Breasts with Roasted Cauliflower
Another new favorite that Malcolm also loves. For the roasted cauliflower, I split it into chunks and roast with olive oil and salt at 400 degrees for 20-30 minutes. If you haven’t tried roasting cauliflower yet, you must! It’s delicious!
Yep, just boiled it and slathered some marinara on it.
Turkey and Pork Meatloaf with Roasted Sweet Potato Fries and Broccoli
Meatloaf isn’t my favorite but Sol loves it. He asks for it every week (jokingly, I think.) This time I was really happy with how it turned out, and I basically combined the beloved Lipton French Onion Soup mix recipe from my childhood with a more savory (read: less ketchup) recipe from Barefoot Contessa (Ina Garten) that I think is awfully time-consuming for a meatloaf. It’s a restaurant recipe so that may explain the time; they likely make a very large batch in advance. I used our Ground Pork from Hasselmann Farms and regular ol’ ground turkey from the grocery store – I like to use 2 lbs of meat so we have leftovers. I’ll get the AKA recipe up here soon! For the sweet potato fries, cut the sweet potatoes into large steak fries, and roast, with broccoli, lightly covered in olive oil, at 400-425 degrees for at least 30 minutes if not more. The broccoli may not need as much time; I much prefer it roasted.
This week I’m playing catch-up, as we had a great weekend in Michigan but only got home on Sunday afternoon, and I didn’t get a chance (read: too tired) to grocery shop OR make a list for this week. Sunday we had the scrumptious best-local-Chinese-food Hunan Spring – Sol got his usual chicken and string beans, Malcolm and I shared sesame chicken (oh so sweet) and Malcolm ate a TON of white rice! Seriously if you live in Evanston, you need to try them. That’s always what my Dad wants on the first night of his visits!
So this is the PLAN for this week, and I’ll likely order via Instacart. So easy, cheap, convenient, and you don’t buy a bunch of stuff you don’t need (or won’t end up eating.)
I make some pretty big changes to this recipe each time: I use crab (jumbo, lump crab) and I make them much larger, so that 1-2 is a good dinner portion. I absolutely love these. I am a huge seafood fan and have made many crab and salmon cakes, but these are definitely the best. They’re meaty, fresh, and the sauce adds the perfect amount of spice/tang. Barefoot Contessa Foolproof (which this recipe is in), (and all of Ina’s cookbooks) are absolutely worth getting, for easy family meals.
I get the NYT Cooking email every week, and while it’s a lot to get through, I am especially glad that I tried this one-sheet-pan Chicken Shawarma. Mediterranean food is something that is so healthy and that this little family doesn’t eat enough of. I am lucky enough to work with two wonderful Indian moms and one Palestinian mom, and they have truly opened my eyes to the amazing deliciousness of food from this region. (I realize I’m describing this region very broadly.) This recipe is so easy and filled with good spices. We used all of the suggested sides and pita. Malcolm loved it too! Definitely a winner and a staple.