What We Ate This Week: Week 11

As I mentioned in last week's post, this will be the final installment in WWATW for now. I am considering picking it back up in the summer as our menu changes to feature our garden veggies. I hope you've enjoyed reading and have maybe found some new things to include in your own meal rotation!

Sunday - Chicken Cacciatore 
I've blogged this easy and delicious chicken dish here. Enjoyed with a green salad.

Monday - Sloppy Joes
Recipe in week 4. 

Tuesday - Pad Thai
I followed this recipe, with slight tweaks to the sauce. I use:

1/3 cup packed brown sugar
3 T. fish sauce (Red Boat brand)
3 T. tamarind concentrate
2 tablespoons soy sauce
juice of 1 fresh lime
1-2 tsp. chili garlic sauce

Wednesday - Turkey Sweet Potato Chili

Recipe in week 8.

Thursday - Spicy Roasted Ratatouille with Spaghetti

Another repeat. Recipe here.

Friday -  Meatloaf 

This meatloaf is particularly moist and flavorful. We ate it alongside fresh potato and onion pierogi from Aldi, as well as steamed beets (a few fridge stragglers from last year's garden) and green beans. 

Meat Loaf (adapted from Today's Meat Loaf in Church Suppers, edited by Barbara Greenman, contributed by Freida Warren of Northbrook UMC)

3/4 c. seasoned bread crumbs

1/3 c. nonfat milk

1 tsp. butter or margarine

1 small onion, finely chopped

1 1/2 lbs. lean ground beef

2 T. fresh minced parsley (1 T. dried)

1/4 tsp. dried thyme

1/4 tsp. dried sage

1/2 tsp. salt

2 eggs

2 bay leaves

Preheat the oven to 350 degrees F and prepare a loaf pan with cooking spray. Saute the onion in the butter until soft. In a large bowl combine the meat, cooked onion, milk, parsley, thyme, salt, sage, and eggs and mix well. Shape the mixture into a loaf and place in the loaf pan. Press the 2 bay leaves into the top  of the loaf and bake for 1 hour. Check for doneness, and bake up to an additional 15 minutes if necessary.