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Menu Plan for Fall II: Week 5, Day 4
Meat Loaf with Mushroom Sauce
Roasted Potatoes and Butternut Squash
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Leftover meat loaf and roasted potatoes and squash - dinner with minimal effort to start the week.
Meat Loaf with Creamy Mushroom Sauce
Total time: 20 minutes
Ingredients:
- leftover meat loaf
- leftover Mushroom Sauce
Instructions:
- Either reheat the meat loaf in the microwave for 3 - 4 minutes or in a covered baking dish in the oven for 15 - 20 minutes.
- Reheat the sauce in a small saucepan on the cook top or in the microwave.
Roasted Potatoes and Butternut Squash
Total time: 40 minutes
In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.
Ingredients:
- 10oz (300gr) butternut squash, about 2 cups
- 2 medium potatoes about 12oz (360gr) total
- 1 tbs olive oil
- 1 tsp white Balsamic vinegar
- 1/4 tsp sea salt
Instructions:
- Cut the squash into large bite-size chunks (1 X .5 X .5", 2.5 X 1 X 1 cm).
- Slice potatoes in half the long way, then in half again; then slice in half or thirds the short way.
- Mix salt, oil and vinegar in a bowl.
- Add squash, potatoes, and toss well to coat.
- Spread vegetables on a baking sheet and roast for 30 minutes, 400F (200C).
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for chunks and smaller pieces.
Cooking schedule: 40 minutes |
Remove meat loaf and sauce from fridge |
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