Food For Thought

Yep, I'm aware of how long it's been since I posted.  I'm not sure where that month went, or how I spent it, but it just seems to have blown by.  We're heading into the busy time of year - holidays, baking, cooking, more holidays, shopping, wrapping, decorating, and then you add the normal things in family life., and it's a bit hectic.

During all of that you still need to eat.  You'll find some yummy ideas to plan your weekly menus below.

At the time I made this One Pan Creamy Gnocchi with Italian Sausage and Kale I didn't know there was a lactose-free half-and-half, which I would have used in substitute for both the milk and the cream (my daughter is, if not lactose intolerant, then highly sensitive) so I made a light roux to thicken the sauce.  I don't know if it's the roux or something else, that made the flavors a bit muddled and bland.  I'm a big fan of gnocchi, so I'll give this a try again with the LF half-and-half.  And check my salt and pepper.

I haven't made anything pumpkin yet this season, which is so unlike me.  By now,  during any other year, I've almost had my fill, so when I came across this Pumpkin Chocolate Chip Bread, I knew it time.  It was awesome, moist, lightly spiced and the chocolate chips floated nicely in every bite.  Note to self:  DON'T use spray oil, grease with shortening, and grease it well!

For a meal that is basically cans of this and jars of that, this Chicken Chili is not only easy, but delish and super fast!  Spiced just right and the ground chicken makes it a little lighter.  We topped ours simply with avocado.  This and a loaf of crusty bread, and it was just right on a chilly night.

I thought I might be able to sneak this Corn and Zucchini Ricotta Stuffed Shells past my "I don't like zucchini" son, since it was shredded.  And it worked.  He ate it . . . once, but he didn't seem to notice it.  His opinion aside, they were good.  I liked the addition of the lemon; it lightened the dish up.  It would be awesome with just-off-the-cob corn, but frozen works when it's out of season.

This Chimichurri Chicken and Rice is full of flavor, thanks to the chimichurri, and a super simple one pan meal to pull together.  You can change up the rice to brown, or get a nutrition boost by using quinoa.  Bulk it out a bit more with the addition of white beans.

I've said it before, and it's been shown here, that I love a good sheet pan recipe.  This Sheet Pan Mini Meatloaves with Potatoes and Green Beans is just another in a long line of good, easy clean-up and make-it-again meals.  The recipe as is serves four by making eight small meatloaves, I opted to make them slightly bigger and making six loaves, which fed us all, thanks to the potatoes and greens.  However, the next time I think I'll add an additional half-pound of beef, because everyone either wanted a second loaf, or wanted one that was a bit bigger.  I would have to agree.

If things are more on the cold, than cool, side of the season where you are any of these will fill you up in a comfort food kind of way.

Happy Friday,

Lori