Meal Guide Week 2
Hey y’all,
Hope everyone is having a great week! Fall is in full swing—well, not in the sense that it is cooling off outside necessarily but in the sense that we are officially in September, and football is back this weekend and to me all of that means fall. I literally made a loaf of pumpkin chocolate chip bread on the eve of September 1. I’ve got dips in the fridge for the Grove this weekend and took my morning run through campus just in time to see the first “Trash Can Friday” of the year. I am ready!!
I’m trying out sending this on a Friday so that everyone can have the recipes and lists in advance and that way are about to hit the grocery store at their leisure. This week consists of some of my favorite meals. And the great news--- these are all super easy. A few notes for the week:
· Blue Cheese Pasta is one of my most popular recipes on my website, and for good reason—it’s just GOOD. I came up with this recipe after William went on a boy’s golf trip and had this at a restaurant. He came back telling me it was the best thing he’d ever eaten and wanted me to recreate it. Now it’s my most popular recipe and his favorite dinner. You can easily add a protein to this if you want to. In these guides (and most of the time when I make it on a weeknight), I try to keep one of these meals meatless for both variety and to keep the weekly grocery cost down. But do as your heart desires! If you did it with steak, you could make enough steak to have leftovers to top the Steak Cobb Salads with—two birds with one stone!
· Steak Cobb Salads are so easy to put together and are great for taking to work for lunch the next day. You could use any protein to top these, I just love a steak salad. Also, it calls for blue cheese crumbles. I normally use the whole container when I make Blue Cheese Pasta, but for example this week, I saved just a handful to go on top of the salads. Make it work for you! You could also use goat cheese or feta cheese on the salads if you’d rather that. You really can’t mess these up and they are totally customizable to your personal preferences.
· The Greek Yogurt enchiladas are just my go-to recipe. The Greek yogurt lightens them up a bit but you can’t tell a difference from traditional enchiladas...despite that I got my first Instagram troll from the reel I made of these, who told me “these aren’t enchiladas.” Ha! They also are GREAT as leftovers. If you are cooking for a smaller crowd (like 1-2 people) you could also split this recipe into 2 8x8 dishes and freeze one of them for dinner down the road. Totally up to you!
Cheers to another week and to a long weekend!
