Roasted cauliflower taco bowls, roast beef sandwich melts, one pan autumn chicken dinner, potato boats and a cheesy beef goulash with macaroni
I love March with its strong sun and brilliant blue skies. The snow is starting to melt around here as the days warm up. We'll see how long that lasts, though! It sounds like some more snow may be on the way. The Boat-tailed Grackles and Red-winged Blackbirds returned on Sunday - a sure sign that spring is on the way, at least eventually. And of course, the clocks moved forward for Daylight Savings Time. I am not really a fan of DST but someone reminded me this weekend that it does make the evenings so much brighter, and I do like that! I hope these meals brighten up your days as well.
The Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch was definitely our favourite meal this week. So delicious and a wonderful meatless option that everyone will love. I also highly recommend the American-style Cheesy Beef Goulash and Macaroni.
On the menu March 8 - 14, 2020:
My family is really into "bowls" these days. My son was not very excited when he saw this recipe on the counter as I was making supper tonight, but his first bite totally won him over. (He is sometimes doubtful about my vegetarian meal efforts.) This was super good! We all loved the variety of flavours and the bright colours were so visually appealing. The Cilantro Lime Ranch totally took it over the top and was awesome. Bonus - cauliflower was on sale for only $2.99/head. If you're looking to add a new vegetarian recipe to your repertoire, this is a must-try. It would be very simple to add some ground beef or chicken to this recipe for the meat lovers in your life.
Monday Open-Faced Roast Beef Sandwich Melt with Peppers and Onions and veggies & dip
I didn't actually use a recipe for tonight's supper, but if you need one, the linked one above is very tasty. Tonight was all about using up a few things, like a package of (nearly) expired roast beef cold cuts and some buns from the freezer. We like to keep things simple for these and they are something my mom would often make. Leftover roast beef is preferred, but cold cuts will do in a pinch. I didn't think they were "pretty" enough for a photo, but they were good. Cut enough buns for your family in half, or use bread or whatever you have on hand. Spread the bread or buns with a bit of butter and mustard. Mom loves honey mustard but I prefer regular old yellow mustard. Add some mayo if you like or skip it. Next, top the bread/buns with thinly sliced roast beef (or any cold cuts you have) and cheese - cheddar or whatever you have in the fridge. Finally, add some thinly sliced red onion and peppers (I used green). Bake in the oven for about 10 minutes or until the buns are lightly toasted and the cheese has melted. You can also use the broiler for a couple of minutes if you like. The linked recipe suggests sauteing your vegetables before adding to the sandwiches, but I don't think that's necessary. Enjoy!
Tuesday Leftovers / eat out / takeout
Wednesday One Pan Autumn Chicken Dinner
I know it's not autumn anymore, but these veggies are still readily available. This easy dinner required only one bowl and came together in short order. The flavours of the Brussel sprouts, sweet potatoes, shallots, and apples were simple but went together so well. I loved that the bacon crisped up and it added an extra little something to this meal. I didn't have any trouble with the chicken skin crisping either, but you could broil it for a few minutes if need be. This was very good.
Thursday Potato Boats with corn and coleslaw
Sometimes in the midst of all that's been going on (and maybe at other times!), you just need some comfort food. For my son, this is one of his favourites and he has been requesting it for a while. It's a recipe that I always try to have the ingredients on hand for, and I was glad that I did tonight. It's far from fancy, but kids love it! My family have been making this for years, and the recipe idea was passed down from my mom's mom.
Cook 2-3 wieners per person (we like Schneider's Red Hots). I usually boil them for 5 minutes. Split them partway open down the middle and spread with regular mustard. Top with mashed potatoes followed by sliced cheddar cheese. Bake in the oven for approximately 15 minutes at 350 F.
Friday Leftovers / eat out / takeout
Saturday American-Style Cheesy Beef Goulash and Macaroni with green salad
I thought it was time for some ground beef again, so I made this one-pot wonder tonight. The recipe comes from Skinnytaste "One and Done". If you don't have a pressure cooker or instant pot, just cook the pasta in the sauce for about 20 minutes or until the liquid is absorbed. This is tasty and good - different from the typical ground beef and pasta meals I make. I omitted the parsley tonight because I didn't have any (and we don't really like it). As always we used grass-fed organic ground beef from Trick's Creek Farm. I love supporting our local farmers and having such an awesome source of delicious beef nearby. This recipe uses what I consider to be pantry staples - hopefully, you have everything that you need on hand as well.
#quickandeasymeals #weeknightmeals #mealplanning #eatmoreveggies #alltheveggies #iloveveggies #trickscreekfarm #skinnytaste
Comments