Ok, the Dream Dinners chicken from last week? Amazing. Will drive all the way back there just for that when it comes around again. HOWEVER--it was a Super Suppers meal, not Dream Dinners. Mea culpa!
All that pizza? Still in my fridge. Lunch ahoy! My boys will be thrilled. And both birthday parties were great--thanks to City Mouse Country Mouse for the yummy apple cake to augment the Thomas cupcakes (the last bastion of Thomas in the Mickey Mouse Clubhouse themed birthday party! it feels like Toy Story to us, where Buzz and space stuff start crowding out cowboys....).
So...on to this week!
Monday: spaghetti and meatballs, salad (leftover from Sunday's 4th birthday party)
Tuesday: steaks on the grill, salad, potatoes (either baked off in the cast iron skillet--thanks again to City Mouse for the pan--or mashed yukon golds), probably broccoli something
Wednesday: Cuban Beef Picadillo I made it today while getting ready for the party; made it up to the thickening step, will finish off from there. Seems pretty good so far, really just a sweet-ish meat sauce but I think that a few days of sitting in the fridge will only help the flavors meld more. Recipe at the end in case the original link goes away eventually. From the Philadelphia Inquirer food section last Thursday. Carrots and celery will be on the side for some veggies. And do check the article while it's there. The other recipes look good too, and it's a great reminder of one reason to do the menu planning. (The article is about how much money one family saved by making all their meals at home for a month.)
Thursday: I think we'll still have spaghetti at this point! Or Picadillo.
Friday: last home football game; will eat there.
Saturday: Homecoming at my alma mater, with a big kickoff to the newest fundraising adventure. Free dinner. Woo-hoo!
Happy week, everyone! (And to Laura, our blog carnival hostess at I'm an Organizing Junkie, feel better!)
Cuban Beef Picadillo
Makes 4 servings
1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 pounds lean ground or minced beef chuck
2 cloves garlic, minced
2 tablespoons chili powder
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1 can (28 ounces) tomatoes, diced with juice
1 3/4 cups beef broth
2/3 cup raisins, optional
2 tablespoons tomato paste
1/4 cup red wine vinegar
Salt & freshly ground pepper
Steamed white rice
1. To a large, deep, medium-hot skillet, add the oil and sauté the onion until translucent, 3 to 4 minutes.
2. Stir in the beef, breaking up clumps, cooking until it begins to brown, 7 to 8 minutes. Drain and discard fat.
3. Stir in the garlic, chili powder, cinnamon and allspice; cook, stirring often, for 1 minute. Stir in the tomatoes and juice, broth, raisins, tomato paste and vinegar. Simmer on medium heat, uncovered, until thickened to a stewlike consistency, 10 to 15 minutes. Season with salt and pepper.
4. Divide steamed rice among four shallow bowls, ladle the picadillo over top, and serve.
- From Williams-Sonoma's Food Made Fast: Weeknight cookbook
Per serving: 590 calories, 41 grams protein, 56 grams carbohydrates, 8 grams sugar, 22 grams fat, 111 milligrams cholesterol, 901 milligrams sodium, 4 grams dietary fiber