Monday is for Moroccan, Tuesday for Tandoori: Recipes Starting With the Day of the Week
When it comes to menu planning, my preferred method is to choose meals based on what we have in the refrigerator, freezer, and pantry. Sometimes the menu is influenced by recipes spotted in magazines and cookbooks, and other times we have a theme based on holidays or memes such as Meatless Monday. This week’s menu is based on the first letter of the day of the week, so we have an M dish for Monday, a W dish for Wednesday, and S dishes for Saturday and Sunday.
Moroccan Meatless Monday
For Meatless Monday, how about a hearty meal of Moroccan-spiced vegetarian chili with butternut squash, tomatoes, zucchini, chickpeas, ancho chiles, apricots, and prunes. A bowl of this chili promises to be healthy and full of flavor. Serve with toasted pita points, or make some seasoned couscous with lemon and mint or rice pilaf.
Make Tandoori-style chicken in a regular oven, no tandoor required. To get even more flavor into the chicken, try marinading it overnight in the vindaloo-yogurt mixture. Serve with a cooling raita and Indian spiced green beans.
Spice up hump day with a Wasabi shrimp roll. You can even make your own wasabi mayonnaise, just stir together 1 teaspoon of wasabi paste with 2 tablespoons of mayonnaise. Serve with an Asian spinach salad to round out a healthy meal.
Get dinner on the table fast with an easy Tortellini, spinach, and tomato soup served with crusty bread. You can easily change it up with different tortellini fillings, Swiss chard instead of spinach, and even toss in a Parmesan cheese rind for fuller flavor.
What’s on your menu this week, and how do you plan your menus?
Andrea Meyers has been blogging about cooking and edible gardening since 2006, and is a contributor to GoodBite.com. She has been featured in Where Women Cook, the Washington Post, Babble.com, and CafeMom. Photos, from top to bottom, by Dine and Dish, A Nutritionist Eats, and Dinner Diary.
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