Can we start a favorite weeknight meals thread? Do ahead/revamped leftovers and all?

M

mariadnoca

Moderator
I've really gotten off track since being single when it comes to dinners. I rarely cook dinner anymore (boo) and Richard's great low carb post and do ahead meal tips really got me thinking/inspired, plus we don't have a thread on weeknight meals. (How can that be?!)

So thought maybe we could start a thread on week night meals. Including recipes if you cook on weekends and what they turn into during the week. Or a main recipe and leftover recipes.

Thought it might inspire and be fun to revisit old favorites. Who's in?

 
Here is Chicken Chasseur that I made on Sunday. I had a friend

for dinner, ate it left over tonight with the leftover rice and froze a portion for a future dinner. I used 4 chicken legs and 4 boneless chicken thighs. All with visible fat and obvious fatty skin removed. Made extra rice so I could have it for leftovers and for the freezer portion. Someone else posted it here but I can't find it in the search function. It is strangely written but here it is:

8 pieces free range chicken
2 T butter
2 T olive oil
8 oz sliced mushrooms
3 shallots, finely chopped
1 T flour
1/4 C brandy or cognac
1/2 C white wine
1/2 C chicken stock
2 T tomato paste
2 T chopped parsley
s + p

Melt butter and add olive oil in a heavy cooking pot. Fry chicken on both sides until well browned, sprinkle with salt and pepper and remove from pot. Drain oil, deglaze with a little wine and add this to the chicken bowl. Return pot to stove add the rest of the butter and oil and saute shallots for 3 min (I added some chopped garlic here) add mushrooms and cook, stirring for about 10 min, sprinkle with the flour and cook for another minute or two stirring constantly. Add cognac, wine, chicken broth, and tomato paste. (I think I put in a little more paste) Stir until combined and add chicken and juices back. Cover and simmer for about an hour or until chicken is done.

 
we tend to STRETCH ground meat. I will make either tacos or laarb in the begining of the week;then

make a nacho salad or nachos toward the end of the week. OR; I add the ground meat to spaghetti sauce and serve w/ penne or tortellini.

This isn't every week, but gives you a flavor for what I do.

 
Lamb chops because DH will grill them. But they reheat well or

you can turn leftovers into a nice quick curry .

 
Both are quick and easy to assemble, wrap in heavy foil, then throw in oven

You can be out all day and come home to yummy smells. Once cooled and shredded, you can freeze part of it. The rest you can use for tacos, burritos, enchiladas, casseroles, sandwiches...whatever. YUM

 
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