DAY 1 -- Mushroom Risotto
- Chop one onion and two garlic cloves
- Prepare 3 cups of chicken or vegetable bullion (easiest way is to cook 3 cups water in microwave for 3 minutes and add either 3 cubes or 3 teaspoons, however your bullion comes)
- Grate 1/2 cup Parmesan cheese
In large skillet, melt 1T of butter over medium heat. Add sliced mushrooms, 1/2 of the onion, some dill, and a bay leaf. Saute until onion is clearish in color. Remove from heat and set aside.
In medium sized pot, melt 1T of butter over medium heat. Add the rest of the onion and the garlic. Cook for 3-4 minutes until onion is clear. Add 1 1/2 cups of Arborio rice (or whatever other rice you have), stirring for one minute. If you like, add 1/2 cup of white wine and cook until evaporated. Add three cups of bullion. Cover pot and turn heat to low. Simmer for 20 minutes.
After the 20 minutes is up, stir in the mushroom mixture along with 1/2 cup grated Parmesan cheese. Make a small salad, butter some bread, and enjoy :)
DAY 2 -- Portobello Medallions with Mashed Potatoes and Green Beans
- Trim edges off of a large handful of green beans
- Peel and cube 3 Russet (or other large) potatoes
- Scrape out gills and stem of 2 Portobello mushrooms
Put potato cubes in medium sized pot; cover with water (until about knuckle deep). Add some salt and boil.
While the potatoes are boiling, heat up some olive oil in a non-stick pan (large enough to hold the two mushrooms) on medium heat. In either a zip-lock bag, mix 1/3 cup of flour with 1/4t of both salt and pepper. Quickly rinse the mushroom caps, coat with flour by shaking in bag. Add to the frying pan. Cook for about 3-4 minutes each side. Set aside. (If you are feeling fancy and would like a sauce to go with it, you can make a cream sauce with 1T butter, 1T flour, 1c heavy cream, and 1T bullion -- Add the first two ingredients over medium heat, through in your favorite seasonings, add the cream and the bullion and cook until thickened. Otherwise, have at it. They are good either way.)
When the potatoes are soft (check by inserting a fork), remove from heat and drain. Put drained potatoes back in the pot and add 1/4 cup of milk and 2T of butter. Mix with a fork (or a potato masher if you have one) until potatoes are soft. I often add some sour cream or cream cheese if I have it, but it is not necessary.
Cook green beans in boiling water for 4-5 minutes, uncovered. Drain, throw on a dash of salt, and enjoy :)
DAY 3 -- Peas and Carrot Soup with Dumplings
- Thinly slice 3 carrots
- Chop 1 rib celery
- Chop one medium onion
- Prepare 4 cups bullion
Heat 2 T of olive oil in large pot over medium-high heat. Melt 3T of butter. Add the carrots, celery, and onion; season with salt and pepper. Cover the pot and cook, stirring occasionally for 7 minutes. Sprinkle 2T of flour on the veggies and stir for a minute. Whisk in the bullion and stir until thickened. Stir in 1 cup of frozen peas and 1 T of Dijon mustard.
When the soup is bubbling, roll the Bisquick batter into medium sized balls and drop (carefully) into soup. When all the batter balls are in the soup, cover the pot and cook for 10 minutes. Enjoy :)
DAY 4 -- Stewed White Beans with Spinach
- Cube 1 lb. of baby red potatoes
- Make 1 cup of bullion
- Squeeze the juice of 1 lemon into a cup or whatever
- Grate 1/2 cup Parmesan
- Slice 1/2 onion into small slices
In large skillet, heat 2 T of olive oil over medium-high heat. Add potatoes and cook until golden, 6-8 minutes, stirring occasionally. Stir in most of the onion, leaving just a bit to garnish later. Cook for 5 minutes and then add 2 cans white kidney beans (drained), the bullion, and the lemon juice along with a bit of salt and pepper. Simmer until most of the liquid is absorbed. Stir in 2 cups of spinach and cook just until wilted (about 1 minute only). Enjoy :)
DAY 5 -- Mac & Cheese with Broccoli
Bring medium sized pot of water to boil. Add 1 lb. of macaroni elbows, the onion, and some salt. Cook 5 minutes and add the broccoli. Cook three more minutes and drain.
- Chop 1/2 onion
- Cut the stems off of 2 lbs. of broccoli and discard
- Prepare 1 cup bullion
- Grate 3 cups of cheddar cheese
Meanwhile, in medium sauce pan melt 3 T of butter. Add 3T of flour and whisk until bubbling, then cook one more minute. Then whisk in 3 cups of milk and the bullion; raise heat and bring to a boil. Let cook 5 minutes or until thickened. Add the cheese and 1T of Dijon mustard, some salt and pepper, and stir until melted. Add to macaroni and mix. Butter some bread, make a small side of salad, and enjoy :)
(This one makes A LOT. Make it on a day you plan to feed many.)
DAY 6 -- Beans & Rice with Tomato Salad and a Fried Egg
Prepare rice according to the style you like -- in the rice cooker, instant rice, over the stove, whatever. Set aside.
- Chop 1/2 onion
- Chop 1 garlic clove
- Dice 3 Roma tomatoes
- Chop 1/4 of a green bell pepper (one side)
In small pot, heat 2 T of olive oil over medium heat. Add half of the onion you chopped and the garlic and cook until clear. Add 1 can of black beans and some salt. Cook until warm. Set aside.
For the tomato salad, mix the tomatoes, the remaining onion, and the bell pepper you already chopped. Add 1 T of white vinegar and some salt to taste.
Fry an egg, scramble an egg, or whatever you want. Just cook the egg! Put your beans and rice together, add a side of tomato salad, and throw that egg on your plate. Enjoy :)
DAY 7 -- Tortellini with Green Beans and Tomatoes
Cut a pack of grape or cherry tomatoes in half and set on foil-lined baking sheet, cut sides facing up. Drizzle olive oil on the tomatoes (no worries if you don't get all of them) and season with salt and pepper. Place in oven and let cook for 15 minutes. (Don't put them on the top rack, though! The oil will pop up and cause the oven to get smoky.)
- Preheat oven to 350.
- Trim the edges off of two large handfuls of green beans. Cut so the beans are about 1 inch in length.
- Cut 1/2 pound of mozzarella into small cubes.
Meanwhile, bring a pot of water to boil. Add one pack of fresh Tortellini. Cook for 3 minutes and add the green beans. Cook for 3-4 minutes more. Drain.
When the tomatoes are done, add them to the pasta/green bean mixture along with the mozzarella and stir. Add salt and pepper to taste. Butter some bread and enjoy :) And then celebrate. Why? Because you have a delicious meal in front of you AND you did it... you cooked seven meals. WAY TO GO, YOU!
(Disclaimer - none of these pictures were taken by me. They were found via a google search, and I did not mark down where I got them from. But they are rather pretty, I think.)