Meals for the Week: Stocking Up

I'm doubling up on a couple meals this week to have extra in the freezer for later this month. I'm thinking I'll make twice as much burrito filling (also good for tacos) and double the chili (also good for hot dogs and eggs).

I have lots of boxed macaroni and cheese from a sale purchase at Costco, and I've been looking for ways to jazz it up. It's a little bland on its own. Hot sauce and mustard add zing; shredded cheese ups the flavor, too. This week, I'm trying to also make it healthier by stirring in frozen chopped spinach and replacing the skim milk and butter with evaporated milk.

By the way, assuming you're not a person who hates white, creamy sauces (you know who you are), you should definitely try fresh corn on the cob slathered with this artichoke sauce. I made it for artichokes initially, but having only prepared two 'chokes, we had a lot left over. Taking a cue from Mexican cuisine, we used it in place of butter on our corn later that week. Yum! Tangy and far superior to just butter and salt. It may be a bit lighter, too, as we use reduced-fat mayo and sour cream.

Monday
Asian-marinated pork chops (held over from last week)
Sesame noodles
Salad

Tuesday
Baked beans and smoked sausage
Mixed veggies
Garlic bread

Wednesday
Scrambled eggs and bacon
Cottage fries
Toasted English muffins
Salad

Thursday
Beef and bean burritos
Corn on the cob with mayo/sour cream/lemon sauce
Salad

Friday
Fried cheese
Potato salad
Salad

Saturday
Cincinnati chili
Spaghetti
Salad

Sunday
Grilled pork chops
Spinach macaroni and cheese
Salad