Week menu 2/8-12

So in keeping with the realization that things come up during the week, having a meal planned for every night is unrealistic. I try to plan out 4-5 meals and use ingredients that are common to my life and can move from meal to meal. So here goes...recipes and shopping lists are at the end.

Meal One: Rotisserie Chicken with peasant pasta and garden salad
Meal Two: Baked Salmon with tomato relish, quinoa(or couscous) and oven roasted broccoli
Meal Three: Philly Cheese Steak sandwiches with tater tots (this one is for my husband)
Meal Four: Chicken enchiladas (made with remaining chicken from meal one)

Peasant pasta: cut one head of Cauliflower in bite size pieces place on sheet pan and toss with olive oil, salt and pepper. Also slice one head of garlic in half and drizzle with olive oil. Lay out in single layer on sheet pan and roast at 425 for about 30-45 minutes. Meanwhile grate 1-2 handfuls of Parmesan cheese and a handful of fresh Italian parsley. Cooke 1/2 - 3/4lb fussili pasta and reserve about a cup of pasta water. Mix together pasta, roasted cauliflower and garlic (just use a paper towel to buffer the heat and squeeze cloves of garlic into pot), Parmesan, parsley and 1-2 handfuls of bread crumbs. Drizzle with olive oil to bring dish together and add pasta water if more moisture is needed.

Roasted Salmon with Tomato Relish: sprinkle salmon fillet with lemon pepper, or Old Bay and pepper and place in oven at 400 for about 20 minutes
In a bowl, mix together one large tomato diced, handful of fresh basil sliced and 1-2 T of capers with a little of the juice. Season with Salt and pepper and mix together.
Serve tomato relish over salmon, which is on top of quinoa....Yummy

Philly Cheese Steaks: Saute sliced onion and green pepper in skillet with a little olive oil, salt and pepper over med heat. In a separate skillet saute sliced mushrooms in 1T olive oil and 1T butter with salt and pepper, again over med heat. You can do the mush, onion and peppers together, but I prefer to do them in separate pans. Sometimes I also just do one, set in bowl covered and then do the other...less dishes for me to wash. In a flat skillet lay out one serving of roast beef topped with cheese (provolone), Onion/pepper mix and mushrooms. Place lid over sandwich filler about 2-5 min, just heating/melting meat/cheese. Meanwhile toast hoagie rolls then slather with favorite spicy mustard.

Chicken Enchiladas: I'm sure we all have our own recipe for this, the main thing is that you get to use the remaining Chicken from the first meal, less waste.
The recipe/system I use for enchiladas is always changing. The basic one I use is a can of cream of mushroom or chicken soup, a couple large scoops of sour cream, sliced olives and a can of green chilies. Mix these ing together with the shredded chicken. Fill either flour or corn tortillas with mixture, layer in pan then top with red or green sauce (I make my own red sauce from new mexico chilies) then cheddar cheese. Bake 25 minutes at 350 in the oven.

Grocery List:
Rotisserie Chicken
Salmon
Deli Roast Beef
Provolone Cheese
Cheddar Cheese
Parmesan Cheese
Onion
Bell Pepper
Mushrooms
Salad fixings
cauliflower
Broccoli
Tomato
Italian Parsley
Basil
Head of Garlic
Capers
Hoagie Rolls
Fussili Pasta
quinoa/couscous
tortillas
tater tots
Bread crumbs
Cream of Mushroom/chicken soup
Sour Cream
Black olives
Can of green chilies
spicy Mustard