I've been trying to remedy that by finding ways to stretch those great weekend meals into the week. And yes, I'm not a huge fan of leftovers, but turning those leftovers into a new dinner is starting to grow on me.
Take for instance, this easy and tasty meal Chris and I whipped up thanks to the latest Food Network magazine. We wanted to cook at home but didn't want to have to run get any ingredients, so we were lucky to find a recipe that worked with what we had in the fridge/freezer/pantry:
Grilled Steak with Barley Salad and Tomato-Herb Salad on the side.
A few adjustments to the Barley salad: I didn't have barley, so I used wheat berries instead. I also used dehydrated Cremini mushrooms instead of button mushrooms and I boiled the wheat berries in the mushroom-infused water the Creminis were re-hydrated in. I also didn't have fresh spinach, so I used chopped and drained frozen spinach which seemed to work just fine. The steak was well flavored and the salads were both really great. The barley (wheat berry) salad had a nice zing to it and the tomato salad (crafted by Chris) was delish! So bright and sunny in flavor. Yum.
For Dessert: Mint Julep Milkshakes. OMG!!!! We used mint-chocolate chip ice cream instead of plain mint and it was absolutely decadent and amazing. What a great summer dessert treat! The mag gives suggestions for 50 milkshakes...I think we'll be trying them all.
How simple is that for a tasty weeknight meal? Love it.
What's on your menu for this weekend?
xoxo
