Last week’s menu was fantastic!  Everything turned out so good and was even better than I hoped it would be.  Also, nothing took more than 30 minutes to prepare.  Rachel Ray can kiss my ass!  My favorite was the turkey-veggie meatballs.  They were a crowd favorite and I think I’ll make them the next time I have to make an appetizer for something.

This week is a little wonky because we have some stuff going on at the end of the week and dinners will be a bit sporadic, but I am still planning on sticking to some kind of plan.

Monday – Salmon w/ Horseradish Crust – I haven’t made this for a long time, but it’s really good.  I don’t have the link to the recipe, just an oil stained piece of paper.  I’ll add the recipe at the end of the post.  The kids aren’t eating this.  Rory is allergic to salmon and I don’t think Kamryn would like it.

Tuesday – Mozzarella Stuffed Turkey Burgers w/ Fries – I think the addition of cheese to anything instantly makes it better.  The recipe recommended putting the patties on focaccia, but I think onion rolls would work better.  Oh, I’m not doing the marinara – I don’t really like poultry and tomatoes.

Wednesday – Cheesy Quinoa Bites w/ Salad – This was a Pinterest find and I can’t believe I have waited this long to work it into the rotation for dinner.  I have high expectations for these even though Rory likes to insist that he doesn’t like quinoa.

Thursday – Tater Tot Casserole – ground turkey mixed with vegetables and a can of cream of whatever I have in the pantry soup topped with a nice layer of crispy tots.  Delicious.  OR we will eat pizza at Kamryn’s school for her art show.

Friday – Tacos – we have a playdate and will be dining on tacos.  I get to buy something that I have been drooling over for years.  I’m bringing the enormous can of cheese from Costco.  You have all walked past it and probably gagged or scowled at it.  Not me.  During my sophomore year of college, my roommate, Drennan’s parents had a party and we were fortunate to get the leftovers.  With those leftovers came a 1/2 full can of that cheese.  We put that shit on everything!  Do you know how delicious that stuff is at 2:00am?  Is it sad that the can of cheese and eating it with my roommates was one of my fondest memories of my sophomore year of college?  I can’t wait for Friday.

Saturday – Tater Tot Casserole X2 – If we have it on Thursday, we’ll have some leftover and eat it on Saturday.  If I didn’t make it, which is much more likely, I’ll make it on Saturday.

Sunday – Breakfast For Dinner – French Toast, Eggs, Bacon, Cereal – whatever the kids want.  Kamryn told me she’s making me cereal for breakfast for Mother’s Day.

Salmon W/ Horseradish Crust

2  6oz salmon filets

3T  Butter, Softened

2T  Horseradish

1C  Breadcrumbs

Salt

Pepper

1T  Olive Oil

In a small bowl, cream together butter and horseradish.  Stir in breadcrumbs.  Season salmon with salt and pepper.  Mound breadcrumb mixture on top and press down to cover top of salmon.  Preheat broiler.  Heat oil in pan.  Cook the salmon on med/high heat until browned.  Broil 3 – 4 min until golden brown.

That was exactly what I had written down, but I don’t remember if I tried to cook the salmon mound side down and then flip it or if I put it in mound side up and let the broiler cook the top.  I’m going to attempt mound side down because I do enjoy a crispy crust.

That’s our week!  Happy eating!