Weekly Meal Planning, Week of 5.31.10

Good morning, everyone! I hope you're all enjoying lovely long Memorial Day weekends with your families. Ours has been great so far, and it's about to get even better: We have a cookout this afternoon, and another one tomorrow.

Of course, as much fun as it is to cook out and have a day off of work, I think it's important that we not forget what this holiday is really all about: remembering the brave men and women who fought and died for our freedom. Joe and I lost a very good friend who was in the Air Force last October, so I've been thinking about him a lot this weekend. I'm so grateful for his sacrifice, and for the sacrifices of all the others who lost their lives.

Enjoy the holiday, everyone!

Monday: We’ll be eating all day and most likely won’t be hungry for dinner!

Tuesday: Rigatoni with chicken, bacon and mushrooms, garlic bread

Wednesday: Rice burritos. The recipe calls them enchiladas, but they’re not baked in sauce, which means they are not enchiladas in my book. (Am I thinking about this too much?)

Thursday: Foil-pack chicken and artichokes with rice

Friday: Leftovers, sandwiches, or take-out

Saturday: Pulled chicken suiza sandwiches, tortilla chips with pico de gallo

Sunday: Pepperoni pizza puffs, salad

Slow Cooker Southwest Chicken Nachos

In the interest of full disclosure, you need to know this: This is probably one of the unhealthiest non-dessert recipes I’ve posted on this blog.

And I loved it.

I made these nachos for Joe and me last Saturday night as a special treat. Andrew was spending the night with his grandparents, we were trying to catch up on back episode of Lost before Sunday night’s finale, and it seemed like a good night to indulge. As you can imagine, the cheese sauce for these nachos was absolutely delicious. These aren’t something I would eat every day, obviously, but they would be a great appetizer for a party. If I were to make them again, I’d use shredded rotisserie chicken instead of the frozen pre-cooked grilled chicken strips, because we could both definitely tell a difference. Other than that, though, no complaints: These were spicy and creamy and deliciously indulgent.

Slow Cooker Southwest Chicken Nachos
source: slightly adapted from Betty Crocker

1 16-ounce package Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup salsa
1 15-ounce can black beans, rinsed and drained
1 9-ounce package frozen cooked fajita chicken breast strips, thawed and cubed
1 8-ounce container ranch sour cream dip
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
Tortilla chips for serving

1. Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.

2. Cover and cook on low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.

3. Stir in sour cream dip and bell peppers. Increase heat setting to high. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on low heat setting up to 2 hours; stir occasionally.

Broccoli Salad

I’m sure most of you have had some version of this salad before. My family has been serving this at our gatherings for literally as long as I can remember. When I was planning the menu for Andrew’s second birthday party earlier this month, I wanted dishes that I could make ahead of time so I wouldn’t be crazy-busy the morning of the party. This salad fit the bill perfectly; it’s the kind of thing that needs a day for all the flavors to soak in.

Our guests loved this. My dad is a strong supporter of the broccoli salad he buys from the salad bar at his favorite supermarket, but even he said that this was the best version he’s ever had. It’s got a sharp bite from the onions, a tangy sweetness from the dressing, and an irresistible saltiness from the bacon. I can’t wait to make this again, and not for a party -- just for me and Joe and Andrew! (Andrew loves his “coccobi.”)

Broccoli Salad
source: adapted from Recipezaar

2 heads fresh broccoli (not frozen)
1/2 cup red onion, chopped
1/2 pound bacon
1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)

2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar

1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.

2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.

3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).

Deviled Egg Pasta Salad

I love deviled eggs. I love them SO MUCH. Whenever I go to a gathering where deviled eggs are served, you can bet I’ll be eating at least three. But if I’m being completely honest, usually it’s more like four or five.

But deviled eggs are so fussy to make, aren’t they? First of all, I totally suck at peeling hard-boiled eggs -- yes, yes, even if I run them under cold water and let them completely cool. I never seem to be able to peel the white part perfectly neatly from the shell. Second, it just seems like a whole lot of work -- peeling the eggs, halving them, taking out the yolks, mixing the yolks with various other ingredients, stuffing the yolks back in the eggs...I just don’t have time for that.

So this pasta salad is my compromise. It tastes like a deconstructed deviled egg, with the yummy addition of pasta. There’s nothing not to love about this!

Deviled Egg Pasta Salad

1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika

1. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.

2. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.

3. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).

Sweet Grape Salad

You know how some people are just “known for” certain dishes in some families? You know they’ll always bring it to holidays and family gatherings, and you look forward to eating it time after time. In our family, my mom was known for her potato salad; one aunt is known for her stuffing; one aunt is known for her zucchini casserole; one aunt is known for her Buckeyes; one of my grandmas is known for her wonderful pickles and meat(less) balls (I’ll share those with you sometime; they’re delicious!), and my other grandma is known for her potato soup and homemade bread.

All of this is to say: I served this grape salad at Andrew’s birthday party earlier this month, and it seems that it’s become what I’m “known for.” It was by far the hit of the party. We’re attending two Memorial Day cookouts this weekend (one with my family, one with Joe’s), and I was asked to bring this salad to both of them. Not that I mind making it twice more, because that means I’ll get to eat it a couple more times. I could eat this every day, that’s how good it is.

I can’t say enough good things about this wonderful, fresh fruit salad. The dressing is rich and creamy and sweet. The grapes are cold and juicy and pop so satisfyingly in your mouth. I love the texture and flavor contrast of the pecans. I love how refreshing this is on the hot summer days that seem to have officially arrived here in Ohio. I love, love, love this salad.

Who knows? If you make it for your next family gathering, it could become what you’re “known for” too. Or just make it for your family for dessert sometime this summer. They’ll love it, I promise!

Sweet Grape Salad
source: Recipezaar

2 pounds red seedless grapes
1 8-ounce package cream cheese, softened
1 8-ounce carton sour cream
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons pecans

1. Combine cream cheese, sour cream, white sugar and vanilla in a large bowl. Gently fold in grapes.

2. Sprinkle with brown sugar and pecan pieces.

3. Cover and refrigerate overnight. Serve very cold.