Meal Plan: Piccata Everything, Mexican Pantry Bake, and Easy Red Beans & Rice
The Family Plan #29
It’s Saturday, right? Sometimes I have trouble telling one day from the next. But yeah, I’m pretty sure today is officially a weekend. Which means I’m going to put on my mask, grab my old-lady shopping cart, and walk over to the farmers market. This has become one of the highlights of my week, which feels sad even to type. But really, I like the walk—my neighborhood, Sunnyside, Queens, is full of lovely gardens, and I’m spending far too much time indoors these days (who isn’t). Plus the vendors at the farmers market are always so happy to see everyone. You can feel the smiles, although you can’t see them. Even though we’re all in masks and barely close enough to exchange money for food, it feels like a community gathering. I’ll take it where I can get it.
Speaking of masking up, I got a new one:
Yup. That’s what I’m wearing today.
Here’s the plan for next week:
Monday
Chicken Piccata or Tofu Piccata with artichoke hearts & rice
Both of these recipes are easy and straightforward. The only change I’d recommend is to add either a drained can or a thawed box of frozen artichoke hearts to the pan while the sauce is simmering. Dry the artichokes as well as you can before adding, or they may make the sauce too watery. Cook a triple batch of rice and serve 1/3 tonight—refrigerate the other 2/3 in separate containers.
Tuesday
photo courtesy Food 52
Baking Sheet Mac & Cheese with frozen vegetables or salad
This has to be the easiest mac & cheese recipe in the world. If you don’t have two different types of cheddar that’s just fine—go with just one. You could even use some gruyere, fontina, or Monterey jack in place of some of the cheddar. Serve it with whatever vegetable options you have.
Wednesday
Mexican Bean, Rice, and Corn Bake
Grab one of those containers of rice from the fridge and skip to step 2 in the recipe. If you’re nervous about your kids and the spice level from the chipotle, scrape out and discard the ribs and seeds before chopping the pepper. Don’t have creamed corn? Here’s a nifty substitute: Put 1/2 cup thawed frozen corn in the blender with a splash of milk or water. Puree, then transfer to a bowl. Put another 1/2 cup of thawed corn in the blender and chop just a little—you want it chunky. Add to the bowl and voila! Creamed corn.
Thursday
Stuffed Sweet Potatoes
Because this recipe offers you four different options, I don’t have any helpful tips—they’re all simple enough that you shouldn’t have trouble!
Friday
photo courtesy MyRecipes
Red Beans and Rice with Fried Eggs
Grab your last container of rice and you’re on your way. This is almost miraculously easy.
Have a great weekend, all. I hope you get to do something lighthearted, something that’s about nothing more than pleasure.
Stay safe, be kind, and wash your hands.
Debbie