Here is our menu plan for this week. As usual, most dishes are low-carb and gluten-free. I bought a ham for Easter but didn’t get to cook it on Sunday. I am using it twice this week and freezing the rest for future meals.
Monday: Baked ham with cabbage salad and jalapeno-cilantro corn.
My plating skills could use some work but this was a quick and tasty dinner. The ham is precooked so all you have to do is reheat it in the oven per package directions.
For the corn, saute one chopped jalapeno for 3 minutes, add a chopped garlic clove and cook for 30 more seconds. Add corn (I used frozen), and cook for about 10 minutes (less if you use fresh corn). I then added a splash of milk and three wedges of” Laughing Cow” cheese because it needed to be used up. Cream cheese would work as well. Let the cheese melt into the corn, creating the sauce. At the end, add some chopped cilantro and salt to taste.
We prefer cabbage slaw without mayonnaise and with lots of vegetables. Here I used some tomato, cucumber, green onion, radishes and dill. The quantities are flexible, and you can use parsley or cilantro instead of dill. For the dressing I just used extra virgin olive oil– this salad is fresh and flavourful on its own.
Tuesday: Italian meatballs with pesto zoodles.
I am going to make meatballs using half ground beef, half ground turkey, with grated Parm and dry basil to make them “Italian”. I buy prepackaged zoodles which I quickly saute with a clove of garlic– no longer than 2 minutes or they get mushy. I am going to toss them with pesto. I’ll also make regular spaghetti for the kids.
Wednesday: Sushi take out.
This is my birthday so no cooking.
Thursday: Shrimp enchiladas.
I have been wanting to make these for a long time. I may simplify and skip the bechamel sauce (the flour/butter/chicken broth sauce) and just use green enchilada sauce plus sour cream, which is what I normally use for my enchiladas.
We are having company over and I plan to make this chicken Marsala. I plan to separate some of the chicken for the kids before adding mushrooms and Marsala wine. I know Phoebe will probably eat the unmodified version but we will have other kids and it’s always good to be on the safe side.
Saturday: Cobb salad.
The Easter ham will be used in this salad plus all the traditional ingredients: bleu cheese, bacon, eggs, tomatoes.
This is traditionally Uzbek dish but is a staple in Russian cuisine. Every cook has their preferred method to make it. I usually use beef to make plov but it is great with chicken as well, and cooks much faster. Here are some pictures and instructions, until I post my own (the recipe will make a ton as written, I am going to half it):
I hope you some of these ideas will work for your family. What’s on your menu this week?