Mon – Chicken Tomato Stew (Opaa!)
Tues – Vietnamese Meatball Soup* (Kathie Jenkins, Pioneer Press)
Weds – Spaghetti, garden beans, crusty bread*
Thurs – Blue cheese burgers and oven fries
Fri – Pizza
Extras – breakfast
Since I had extra meatballs in the freezer, the Vietnamese soup is on the menu as an ultra-fast recipe this week. Also be/c I have not been to the grocery store, so I'm using this week as an opportunity to purge cupboards.
To make this soup in its most pared-down form (be/c I don't have the 1T fish sauce it calls for), simply bring 4c chicken broth to a boil with a dozen pre-cooked meatballs, 1T soy sauce, 2t Asian sesame oil, and some black pepper. Simmer 5 min or until heated through. Serve over noodles or rice. Add green onion, cilatro, chopped spinach, on top, or nothing. Happy cooking.
* indicates a meal that can ideally be made in 15 minutes or less.