A week of comfort food is in order. While summer isn't quite over, the nights are beginning to be cooler. It's all I can do to keep myself from cranking the oven and baking meal after meal of dinners that warm the house.
My favorite way to heat the house has always been baking and cooking. Here's a meal plan to get you from Monday through Friday with warm, stick to your ribs meals.
Monday:
In keeping with the Meatless Monday routine, Monday's baked dish is the Pioneer Woman's Mexican Rice Casserole. Chock full of veggies, bubbling with cheese, and just plain good! It makes great leftovers for lunch, too.
Pioneer Woman Mexican Rice Casserole Recipe
Ingredients
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2-1 cup onion, chopped
- 4 cups long grain rice
- 29 ounces tomato, (2 14.5-ounce cans)
- 10 ounces diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6-8 cups low sodium chicken broth
- 1 1/2 cups cheddar cheese
- fresh cilantro, chopped, for serving
Directions
- Preheat the oven to 375.
- Heat oil in a dutch oven and mix in the garlic and onions. Cook for three or four minutes.
- Reduce heat to low and add the rice. Stir consistently, making sure the rice does not burn. Cook over low heat, approximately three minutes.
- Add the whole tomatoes, diced tomatoes, cumin, salt, cayenne and turmeric. Stir to combine and let cook, two minutes or so.
- Stir in the chicken broth.
- Bring the mixture to a boil, and reduce heat to low. Cover... simmer until the rice is not quite done,...10 to 15 minutes.
- Top with cheese and then bake with the lid off until the cheese is melted and the rice fully cooked, approximately 15 minutes.
- Serve with chopped cilantro.
Tuesday:
Tuesday could use a little French twist, couldn't it? This easy baked endive wrapped in ham and covered with a warm, gooey cheese sauce is perfect.
Endive & Ham Bake Recipe
Ingredients
- 6 endives, a mix of yellow and purple tipped, washed and dried
- 6 slices deli sliced ham, preferrably black forest
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk, warmed in the microwave
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon black pepper, freshly ground
- 1 cup gruyere cheese, shredded (or swiss)
Directions
- Preheat the oven to 350°F.
- Wrap each endive in a piece of ham, and place them in an 8" square baking dish. It's over if they touch in the dish, but don't stack them.
- Next, in a small sauce pan, melt the butter over medium heat. When it starts to bubble, whisk in the flour. Cook for 1 minute while whisking. Next, whisk in the milk slowly. Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon. It will have the consistency of gravy.
- Pour the white sauce over the endive, sprinkle the cheese on top, and bake for 30 minutes, or until the top is golden brown. Serve immediately.
Wednesday:
How about breakfast for dinner on Wednesday? This sweet berry French toast bake can be put together in the morning before work, rest all day in the fridge, and then baked for dinner.
Fry up a few pieces of bacon on the side, and you have a great sweet and salty dinner.
Overnight Berry French Toast Recipe
Ingredients
- 1 loaf of challah bread, 1.5 pound
- 5 large eggs
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 cups blackberries, or blueberries
- 1 1/2 cups strawberries, diced
- 4 ounces cream cheese, cut into cubes
Directions
- Lightly grease a 9x13 pan.
- Slice challah bread into cubes and put into a large bowl.
- In another bowl, whisk together eggs, milk, sugar, salt, vanilla, and cinnamon.
- Pour egg mixture over the bread and stir to coat.
- Gently in blackberries, strawberries, and cream cheese.
- Pour mixture into prepared pan, making sure bread has been evenly coated. Cover with plastic wrap and refrigerate overnight.
- When ready to bake, remove from the refrigerator and preheat oven to 350°F. Remove plastic wrap and bake for 40 minutes.
Thursday:
Thursday is a great night for Italian food! If you have a few eggplant lingering the garden, this is the perfect use for them. And even if you have kiddos that can be picky eaters, the best way I know to disguise a vegetable is to make it crispy and cover it in cheese. Heck, even an adult that doesn't like eggplant would love this dish!
Baked Eggplant Parmesan Recipe
Ingredients
eggplant slices:- 1 large eggplant
- 2 cups panko breadcrumbs
- 1/2 cup parmesan cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 3 tablespoons canola oil
- 1 cup mozzarella cheese
- 2 tablespoons canola oil
- 1 tablespoon garlic, minced
- 1/4 teaspoon crushed red pepper
- 3/4 cup onion
- 28 ounces crushed tomatoes
- 1 teaspoon granulated sugar
- 1/2 teaspoon oregano
- 8-10 fresh basil leaves
Directions
- Peel and slice the eggplant into ¼ to ½ inch slices. Place them on a cooling rack over a baking sheet and sprinkle them with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain out.
- Prepare the sauce while waiting. Place the oil in a saucepan over medium heat. Add the garlic and crushed pepper and cook until the garlic lightly browns. Add the onions and cook until they become translucent. Add the tomatoes, sugar, oregano, and basil. Bring it to a boil and then simmer for 10 minutes. Add salt and pepper to taste.
- Preheat the oven to 425º F with a baking sheet inside. Rinse and pat dry the eggplant slices. Combine the breadcrumbs with ½ cup of parmesan cheese. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish. Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. Coat with breadcrumb mixture and place them on a cooling rack.
- Remove the baking sheet from the oven (do not turn off oven) and brush 3 tablespoons of oil over the entire hot baking sheet. Lay the eggplant slices on the baking sheet. Bake for 30 minutes, flipping the slices over after 15 minutes.
- In a 9 by 13 inch casserole dish, spread 1 cup of sauce. Layer half the eggplant slices over the sauce. Cover with another cup of sauce and sprinkle with ½ cup mozzarella cheese. Add a second layer of eggplant and cover with another cup of sauce and ½ cup mozzarella cheese. Bake for 15 minutes until cheese is browned and bubbling.
Notes
- I used Italian flavored panko crumbs. If you cannot find these, I recommend seasoning regular panko bread crumbs with a little salt, pepper, and oregano.
Friday:
Sweet, sweet Friday! Resist the urge for takeout, and start your slow cooker on Friday morning. This cheesy, spicy crockpot pulled chicken sandwich is better than anything you can get in a restaurant. Plus, it's quicker, too! I've made this recipe many times, and can attest to its cheesy powers. I've never met a man who didn't love it either!
Crock Pot Pulled Chicken Recipe
Ingredients
For the Pulled Chicken:- 2 1/2 pounds boneless skinless chicken breast
- 2 pounds boneless skinless chicken thigh
- 1 small onion, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
- 2 tablespoons red chili powder
- 1 tablespoon cumin
- 2 cubes chicken bouillon
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese
- 4 ounces cheddar cheese, shredded
- jalapeño pepper, pickled or fresh, sliced
Directions
For the Chicken:
- Place diced onion and minced garlic in crock pot. Place chicken on top. Open cans of tomato and pour that over the chicken.
- Sprinkle chili powder, cumin salt and pepper over top. Put bouillon cubes in.
- Cover and cook on high for 4 hours, or low for 8 hours.
- Drain almost all of the juices and season more to taste, if necessary.
​For the Panko Topping:
- In a skillet melt butter. Add panko crumbs, stirring until lightly toasted. Set aside.
For the Cheese Sauce:
- In small saucepan heat heavy cream until almost a boil, stirring constantly. Whisk in cream cheese, until melted. Then add the cheddar, stirring until smooth and combined.
To Assemble the Sandwich:
- Place chicken on a bun. Top with cheese sauce, crispy panko and sliced jalapeno.
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