What's for Dinner?

So, my husband and I have become advocates of the family dinner! Since having Sam, dinner time has become our "together" space. A place where we can talk about our respective days, discuss politics, be entertained by our son's goofy antics, and best of all, listen to some great jazz, share a glass of wine and relax! For the last few months, we have planned our meals each week and it has saved us time and money! Plus, we always have something to look forward to every night! I love that the most common question in our lives now is: "so...what are we making for dinner?".

This week, after scouring magazines, books, and my own recipe index, we created the following menu for this last week. We will usually allow for one night off and order something, finish left overs, or if we can get a sitter, actually go out on a date!

1. Stuffed Acorn Squash with Chorizo
2. Rigatoni with Roasted Cauliflower and Brussel Sprouts
3. Potato and Onion Enchiladas
4. Chicken Pot Pie
5. Turkey Meatball Subs with Peppers and Onions
6. Baked Macaroni and Cheese

I know that making dinner every night can seem a bit daunting, but its actually quite easy once you get the hang of it. And planning your meals makes grocery shopping a breeze and gives a sense of purpose (of course I still love browsing the aisles of Whole Foods for future purchases, or aspirational dish ideas)! Below are a few of the recipes we tried out this week!

Roasted Cauliflower and Brussel Sprouts Rigatoni
(adapted from a Real Simple recipe)

Roast the veggies

• 1 pound fresh brussel sprouts halved
• 3 cups small cauliflower florets
• 1/2 onion chopped
• 4 tbs olive oil
• salt and pepper
• 1 package of Rigatoni (cooked to your liking)
• 1 cup cherry tomatoes halved
• 1 cup shredded Parmesan cheese
• red pepper flakes (optional)

Preheat oven to 400 degrees. Line a baking sheet with foil and place brussel sprouts, onions and  cauliflower. Pour two tables spoons of oil on vegetables and toss. Season with salt and pepper. Roast for 20 minutes. Meanwhile, cook pasta, chop tomatoes and shred the cheese.

Once veggies are done roasting, combine all ingredients in an oven safe casserole dish and toss with remaining olive oil and Parmesan cheese. Place in oven for 10 minutes until cheese is melted and dish is warmed throughout. Serve with soup or salad, pair with an outstanding red and savor! This dish is packed full of vitamins and nutrients and is delicious.

Roasted Brussel Spouts and Cauliflower Rigatoni

Next up...Turkey Meatball Subs!
Happy Eating!
Kendra