Tag Archives: casseroles

Weekly Menus: Casserole Edition, Week of 11/3/2014

Gentle Readers, another week flies past, and it’s ever closer to one of my very favorite holidays, Thanksgiving. Bring on the yams and stuffing/dressing/cornbread pudding. Truth be told, I have rarely met a casserole I wouldn’t eat. Not all of them are works of brilliance, but when you add a can (or box) of condensed soup to something, I’ll likely consume it. I’m not proud, I’m Southern, and that’s just how it is.

Mexican Squash Casserole

Mexican Squash Casserole

But I digress. I’m in a health challenge with a friend in preparation for the season of cookie eating (to quote her, we need to be at top form so we can bathe in mashed potatoes in the holiday season with a complete lack of guilt), so my casseroles are going to have to be contained to sides and veggies right now. I look forward to more entree development as the season progresses.

Yes, that is squash casserole on top.

Yes, that is squash casserole on top.

So here the list of weekly menus:

Weekly Menus: 11/3/2013

Weekly Menus: 11/3/2013

And the Four-Square Grocery List:

The Four-Square Grocery Shopping List: 11/3/2013

The Four-Square Grocery Shopping List: 11/3/2013

Which all means:

Sunday: Salad Delite
Spelling intentional. I wish to hearken the days of cottage cheese consumption during the 1970s. That’s how I feel rolling into my yearly cholesterol check for work. This will be an everything in the fridge salad, and I actually look forward to it. (I may avail myself of the Whole Foods salad bar, which means adding squash casserole on the top–yum.)

Shredded beets and two cubes of tofu, yes please. Whole Foods Salad.

Shredded beets and two cubes of tofu, yes please. Whole Foods Salad.

Monday: Tuna Melts
We delayed eating these as we ran short on time before Halloween (the answer was veggie corn dogs, cut up in small bites so as not to muss our makeup).

We use the force . . . of the microwave for a quick meal before Trick or Treating.

We use the force . . . of the microwave for a quick meal before Trick or Treating.

Tuesday: Chicken Marsala
It’s a good week to make a simple but fancy dish. Goes great with rice or mashed potatoes and, wait for it, green been casserole. If you’ve not tried the condensed portabella mushroom soup from Trader Joe’s, along with their fried onions, now is that time.

Trader Joe's Portabella Mushroom Soup

Trader Joe’s Portabella Mushroom Soup

Wednesday: Pasta with Broccoli
Perhaps with the addition of veggie Italian Sausage? I’ve been pondering a hearty pasta meal and haven’t decided on my favorite combo yet.

Thursday: Beans and Rice (or Spinach Quesadillas)
We are always worn down by Thursday, so simple and hearty is the call of the day.

Friday: Meatloaf and Mashed Squash
We have some delicata squash calling our collective names. I could turn it into a casserole with a few dried cranberries and a crushed walnut topping. I do love this season.

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

Saturday: Dine Out!
We have a date with one of our favorite local chefs and her Wii. It’s been too long.

Snack of the Week: Roasted Pumpkin Seeds!

Snack of the Week: Roasted Pumpkin Seeds!

I would love to hear your favorite casserole combos. Shoot me a Tweet or post a comment below. It’s wide open and ready for your call.

Send your condensed soups, fried onions, and 1950s recipes to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday–Weekly Menus with Tapas Bonus Recipes!

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When a Casserole Says I Love You

This week marks another week on the road for the Practical Cook. One of the most challenging things for any cook is planning, and planning for someone else to execute in one’s absence is that much more complex. So what is the very last thing I did before heading to the airport on Sunday? I stuffed some shells of course.

Stuffed Shells

Stuffed Shells

Because my job (which I dearly love for the flexibility and support) requires some travel, I find myself challenged to use up what’s on hand, ease the burden of childcare, and support my ideals of home-cooked food in my absence. What better way than leaving behind a casserole of some sort?

Stuffed Shells with Cooking Directions Attached

Stuffed Shells with Cooking Directions Attached

The last time I left town, I left a roast in the slow cooker. Apparently part of my exit strategy is leaving food behind. Technology affords me the ability to talk to my kids on a webcam in real time. Wow. My Great Depression era cook self drives me to make comfort food.

Swiss chard saved from the compost heap!

Swiss chard saved from the compost heap!

In this case, I sauteed some Swiss chard, a small amount of leftover spinach, and some green garlic in olive oil. Tossed with ricotta cheese, some nutmeg, oregano, salt and pepper to taste, and grated Parmesan. Stuff shells, cover in sauce, seal in foil, add instructions.

I love you kiddos!

I love you kiddos!

I know that the Practical Cooks Junior ate their veggies on Tuesday night, and have leftovers ready for lunch or dinner on Wednesday. I can sleep just a little bit better. Sometimes a casserole says I love you.

Do you have a favorite make-ahead or leave-behind dish? Join the conversation here or on Twitter.

Send blog ideas and queries to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook gospel. Press “like” on Facebook today!)

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Next time, what may become a controversial review of In-N-Out Burger: Another Adventure in Eating.

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