Spaghetti with bolognese sauce is my favorite meal. I could eat it several times a week and not get sick of it. My go-to recipe for it at the moment is Martha Stewart’s. I’ve made this with all ground beef and also with ground turkey (because you gotta be flexible when the store’s just randomly out of one of those things…) and all versions of it have been delicious. I’ve also liked doing the America’s Test Kitchen recipe which takes 4+ hours… but it’s also delicious and kind of fun to have a pot on the stove you get to taste all day while you clean your apartment. I must have done that before I had my 2nd kid… anyway…
The Martha Stewart recipe makes a big pot and enough for another meal’s worth of leftovers (after feeding a family of 3.5) which you can easily freeze and/or use for another recipe like these awesome lasagna-stuffed peppers. The stuffed pepper recipe is great for anybody who’s not doing carbs or has other issues with pasta- but it’s also heavenly with pasta. It cooks the peppers perfectly and, bonus, it also looks fancy. I’ll make it for you when you come over after coronavirus is gone in like 2-10 years. What month is it?
Another thing I might serve you is shrimp over broccoli (or pasta if you do that) with this Keto alfredo sauce. Holy crap it’s delicious… I stumbled upon this recipe when I had planned to buy ready-made alfredo sauce and the grocery store was out of EVERY SINGLE BRAND of it. Where are the alfredo-hoarders at?
The menu plan this week doesn’t include alfredo, bolognese or lasagna peppers, but I’m going to share it anyway because that’s what I feel like doing!
Here’s my current menu plan:
Thursday: Thyme Garlic Pork Chops (grocery store was out of rosemary like the recipe calls for)+ Greek Salad (halved cherry tomatoes, chopped cucumber, feta cheese, red wine vinegar, olive oil, salt + pepper). We had this last night with a bottle of Sauvignon Blanc and it was ridiculously good. This was so easy and will probably be my go-to method of cooking pork chops from now on.
Friday: Salsa Chicken (Chicken in the instant pot with broth, taco seasoning and salsa then shredded, served over sliced avocados with sour cream and lime juice) + frozen brussel sprouts dressed with butter, garlic salt and red wine vinegar
Saturday: Balsamic Pot Roast + mashed potatoes / froz mashed cauliflower + roasted asparagus- This instant pot recipe is very easy and very yummy
Sunday: Shredded Chicken Tacos / Taco Salad (using leftovers from Friday dinner)
Monday: Marinated thin-sliced chicken over spinach salad – I will most likely use the Italian Herbs marinade from this website.
Have you discovered any new recipes or kitchen hacks while on lockdown?