Planning the Family Meals

Six months of the year our menu is completely driven by what's in season, but the remaining 6 months I've found a planning method that works like a charm with our family.  Every Sunday I ask the family to give me an idea for one meal.  Two nights a week we plan on leftovers or frozen pizza because chances are that we are not all together a few nights.  The beauty of the planning is that I stopped hearing so many complaints about the meals I cooked, and my trips to the grocery store have been reduced (always a good thing).

One Big Happy Family

Here's a sample of our meals from last week:

Chad:  Miako's Hot Dish (Frane family big-time-glorified Tuna Casserole recipe)
Graham:  Lasagne (he picks this EVERY week, but it makes great leftovers).
Gus:  Pancakes, Sausage, Eggs and Applesauce
Greta:  Brats, Corn, and Pears
Me:  Stuffed Meat or Tofu Jumbo Shells

Of course, my favorite recipe in this list is the stuffed shells, so I must share!

Meat Stuffed Shells / Tofu Stuffed Shells

Mega Meat-Stuffed Shells
Adapted from Rachel Ray

1/2 box frozen chopped spinach
8 jumbo pasta shells
3/4 lb lean ground beef (RR calls for meatloaf mix)
2 cloves garlic, chopped
1 clove garlic, crushed and halved
1 small onion, finely chopped
1/8 tsp ground nutmeg
1 egg, beaten
1/4 cup Italian style bread crumbs
olive oil
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes
1 15oz can tomato sauce
salt and pepper

Preheat oven to 425.

Defrost Frozen spinach in microwave or in colander with hot running water. Wring dry in paper towel. Set aside.

Boil water for shells and cook according to package directions (6-7 minutes). Drizzle with olive oil. Set aside.

Brown meat with chopped garlic and onions. Season with salt, pepper and nutmeg and cook 5 minutes more.

Mix meat and spinach in a bowl. Add bread crumbs, egg and half the cheese (sometimes I add a handful of grated mozzarella too).

Fill the shells with the meat mixture and sprinkle with remaining cheese. Bake for 11-12 minutes.

While the shells bake, heat halved garlic in one tbsp olive oil in small pot over low heat. Cook for 3-4 minutes, then remove garlic. Add red pepper flakes and cook one minute more. Stir in tomato sauce and let simmer until shells are done. (I typically add another dash of garlic powder, and normally some extra red pepper since Ryan really likes it.)

Place shells on plate and pour desired amount of sauce on top. Sprinkle with a little more cheese if you like.

This is a repeat offender in our house, because everyone loves it and it's sooooooo good!!!

Happy Cooking!

Kristin