Make-ahead Monday

I'm back on the wagon with Make-ahead Monday this week. Tonight I made chicken enchiladas for dinner and baked macaroni and cheese for tomorrow night. Done at the same time; no dishes to wash tomorrow.

This very simple mac and cheese recipe is my mother-in-law's:

Baked Macaroni and Cheese

2 cups uncooked macaroni (I use elbows)

8 oz. sharp cheddar cheese, cubed

2 cups milk

salt, pepper, paprika to taste

butter

Butter casserole dish. Layer cooked macaroni, cheese, salt and pepper, finishing with cheese. Sprinkle top with paprika. Pour milk over the top. Bake at 350 degrees for about 45 minutes, until cheese is bubbly on top and dish has firmed.

Make-Ahead Monday

Ok, so my Make-Ahead Mondays have been pretty lame (or non-existent) lately. The secret is that we've been eating a lot from our Let's Dish stash. (Though tonight Andy made a Chicago-style pizza for this week's Make-Ahead Monday.) We discovered Let's Dish shortly after Emily was born and now we go about quarterly to restock our deep freeze. These meal preparation places seem to be popping up everywhere. It's basically a shop where you pay to assemble meals that you take home and freeze for later. Everything that needs to be pre-cooked is cooked, all the chopping is done. We've enjoyed the ability to control what's in our frozen meals -- since by and large you start with whole foods and can add a little here or take a little out there. We've brought home meals we never would have tried on our own, and we've adapted some of their recipes at home.

Make-ahead Monday

This week's make-ahead Monday was made-ahead on Monday for Tuesday because of the Presidents' Day holiday. I made six miniature meatloaves using three different recipes in no time at all. I tried to involve Emily as best as I could, letting her count, pour, and stir. We made the Joy of Cooking traditional meatloaf, their Italian meatloaf variant, and the Dinner Doctor Italian-style mini loaves. I like to make my meatloaf in mini loaf pans for faster cooking and more manageable leftovers. For dinner, we cooked one of the Joy of Cooking loaves and one of the Dinner Doctor loaves, had three servings left over for tomorrow, and froze the other four mini-loaves.

Joy of Cooking Meatloaf
24 oz. ground meat (I used half beef, half pork)
1 1/2 cups chopped onion
2/3 cup fresh parsely (I use the food processor to mince the onion and parsely)
1 cup breadcrumbs
3 eggs, lightly beaten
1 tsp thyme
2/3 cup ketchup
salt and pepper to taste

For Italian style add to the above,
2 cups shredded mozzarella
1 cup grated parmesan
3 tsp minced garlic
1 tsp oregano

combine ingredients, do not overmix
bake mini loaf 45 minutes at 350 degrees

Make-ahead Monday

Ok, so tonight's dinner couldn't have been much easier. We had chili dogs! As with many dishes we cook around here, this one is our take on a favorite mom and pop restaurant. In this case, the chili dog reminds us of Ben's Chili Bowl, a DC landmark that I've not personally visited but whose food I have eaten at Nationals games (ok, so it was only one game, but the chili dog made that much of an impression). Anyway, I made the chili ahead on Saturday when we ate it in a bowl with cornbread and cheddar cheese. Tonight, all I had to do was heat up the leftovers, pile a top hot dogs grilled on a grill pan, and sprinkle with cheese. It's not one of my healthiest meals, but it sure was good. Emily ate a dog and a half, a pile of cheese, and two cups of applesauce.

Make-ahead Mondays

In hopes of perpetuating this trend I've developed of making my Monday supper on Sunday night, I'm instituting "Make-ahead Mondays." Tonight's dish was a Chicago-style pizza.

Chicago-style pizza (the easy way)

refrigerated pizza crust--I like the fresh kind and would make my own in the bread machine if I could keep yeast "alive"
sliced mozzerella
1 lb. bulk Italian sausage, mild
can of crushed tomatoes
oregano, basil, crushed red pepper, garlic powder to taste
10" round cake pan.

Sunday night:
Spray cake pan, spread pizza dough across the bottom
lay cheese slices on dough
spread raw (yes, raw) sausage on the cheese, leaving about an inch of crust sticking out sides
cover with plastic wrap along the surface of the sausage and refrigerate

Monday night:
remove pizza from refrigerator to bring closer to room temperature
preheat oven to 425
spread crushed tomatoes, seasoned to taste, across sausage
bake 35-45 minutes until browned and bubbly.

Andy and I (wanna-be-foodies) enjoy eating our way through travels and trying to replicate local specialties when we get home. We rarely succeed completely, which keeps traveling interesting, but our copies are close enough to bring back fond memories of our travels. Tonight, we could smell Lou Malnati's without leaving home.

A case of the Mondays

We seem to always have a hard time settling into the week around here. I think everyone is ready to head back to work and school on Monday morning, but we're all exhausted by the end of the day. As long as I can remember, Emily has been grumpier than usual on Monday evenings, eats early, and goes to bed early and easily. It has always been tricky to come home and make dinner before she's melted down. So, as part of my new year's meal plan, I've decided to head off part of the Monday evening madness by making Monday night supper while Sunday's is cooking. This week, Andy had a tasty French chicken roasting in the oven while I had chili cooking on the stove. Chili tonight, leftovers in the freezer, and one serving left for lunch tomorrow.