Make Dinner Happen Friday is a new series where I will share with you what I am planning on cooking next week. So come and join me in making dinner happen!
This week is all about “using it up.” We are blessed this week with a full pantry and freezer, so I built my meal plan this week around what we already have. I start my meal plans on Friday because that is the day that I go to the grocery store (although that might be changing soon as we are getting into the school year).
Black Bean Jalapeno Griddle Cakes with Salsa, Chipotle Mashed Potato Cakes, and Salad
I am trying out a couple of new recipes here with the griddle cakes and mashed potato cakes based off of recipes from How to Cook Everything – I’ll let you know how they turned out! I will be using my favorite salsa recipe from The Pioneer Woman. I already have these ingredients from the meal plan last week (we ended up with more leftovers than I was planning, so we had an extra “leftovers day”).
Rosemary Roasted Pork Loin with Garlic Parmesan Cheesy Scalloped PotatoesRosemary Roasted Pork Loin with Garlic Parmesan Cheesy Scalloped Potatoes
This will be a basic rosemary marinated pork loin (which I already have in the freezer) that is oven roasted (do be honest, I don’t have something specific in mind – I’ll just throw some marinade together that day), served with these delicious-looking scalloped potatoes (I will just be using red potatoes and cheddar and Parmesan cheeses because that is what I already have).
Brunch: Cinnamon Apple Baked French Toast with Cheesy Hash Brown Cups
On Sunday, brunch is our big meal, and I have been on a kick of trying new recipes lately. This Cinnamon Apple Baked French Toast looked tasty, plus I already have apples! I have made these really tasty Baked Hash Brown Cups (with cheese!), though! I’ll be using the red potatoes that I already have and grating them myself.
Dinner: Spaghetti with Garlic Knots and Salad
Basic spaghetti with our homemade spaghetti sauce served with homemade garlic knots using the olive oil dough from Artisan Bread in 5 Minutes a Day. This sounds really elaborate, but really this is so easy and delicious!
Camembert Macaroni and Cheese and Camembert Stuffed Figs
I have some camembert cheese left over from last week (we had a French-inspired meal that, of course, had to include some “fancy” cheese), so we are going to try this macaroni and cheese and these cheese stuffed figs to use it up. Figs are in-season here now, so I will be able to pick some up at the farmer’s market on Saturday.
Spaghetti Squash Chicken Pad Thai with Bean Sprouts and Peppers
Spaghetti squash and peppers are also in season, so I am going to attempt this Pad Thai recipe using chicken thighs that I have in the freezer. I have never made homemade Pad Thai, so this is going to be an adventure. Since I try to make most of my food from scratch, I am going to use this pad Thai sauce recipe. This is going to be tricky since I am not sure if I can find tamarind paste here in central Arkansas. I am adding bean sprouts and bell peppers because I am apparently incapable of making any recipe exactly as written :).
Buffalo Tacos with Chipotle Corn Casserole
We will be having these tacos seasoned with buffalo sauce (I will be using my homemade buffalo sauce). I thought this corn casserole would go with this well with a little bit of chipotle seasoning added to it.
Sausage and Potatoes with Salad
Pan fried kielbasa and red potatoes (which – you guessed it – I already have) with a side salad (btw, a “salad” in our house mostly means lettuce with sunflower seeds, but we will also add any kind of extra vegetables that we have around).