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Standing Rib Roast + A Week Worth of Meal Ideas

Saturday - Leftovers it is!
Sunday - "Pizza" Chicken Cook 1/4-inch-thick boneless chicken breasts on the stovetop for 5 minutes per side. Spread tops with tomato sauce; sprinkle on mozzarella and parmesan. Reduce heat; cover until cheese melts.
Monday - Meatless Chili Sauté onion, garlic, bell pepper, chili powder, and ground cumin; add canned diced tomatoes, rinsed canned beans, and diced zucchini. Add vegetable broth; simmer to desired consistency.
Tuesday - Philly-Cheesesteak Panini Sauté onion and bell pepper until soft; season with red-wine vinegar, salt, and pepper. Layer hot dog buns with provolone, deli roast beef, and the veggies. Place the closed sandwich in a skillet; top with a second, heavy skillet. Cook until the cheese melts, flipping once.
Wednesday - Pork Fried Rice Sauté cubed pork; remove from skillet. Add beaten eggs, and scramble; remove. Add minced garlic and ginger, then leftover rice, soy sauce, hoisin, and sesame oil. Stir in frozen peas and carrots, the pork, and the eggs.
Thursday - Stuffed Peppers Italiano Halve and core bell peppers; microwave, loosely covered, for 5 minutes. Combine frozen hash browns, shredded mozzarella, tomato sauce, and chopped leftover meat. Stuff peppers with filling, and bake for 15 minutes at 350°F.