Weekly Menu Plan 149 is serving up five seriously delicious dinners and two extras that you’ll want to make over and over again!
Now I’ve never been to Mardi Gras, but I’m a big fan of the food from New Orleans. The Weekly Menu Plan 149 takes us on a creole-inspired tour of New Orleans style dinners, along with a little Mid-Western comfort, and a little Mediterranean flair. As if that isn’t exciting enough, the Dinner Divas are also serving up two great breads to warm up the weekend. Let’s take a look, shall we?
We kick off the week with Cheryl/Pook’s Pantry’s Langostino Etoufée. An étoufée is a spicy cajun stew made with vegetables and seafood. Cheryl chooses her favorite–langostinos–but you can easily substitute, shrimp, scallops, lobster…you get the idea. My favorite part of a spicy étoufée is how the rice soaks up all of that delicious broth, and this one is good!
After devouring dinner on Monday, be sure to save time to prepare this delicious make ahead sandwich–my Lighter Chicken Muffaletta. The signature part of a good muffaletta is the briny olive (tapande) salad that gives the sandwich a burst of salty flavor. Unlike a traditional muffaletta that is made with cured lunchmeats, I use well seasoned chicken to lighten the affair. This in one sandwich that gets better with age, so I recommend making it a day ahead of when you plan to serve it.
Jenni/Pastry Chef Online brings a little Midwest comfort to the table on Wednesday with her Simple Creamy Pasta for Two. Her creamy pasta sauce clings to pasta like a pair of comfy pants. Adding chunks of tender chicken to the mix amps up the protein factor. I recommend serving this alongside a pile of garlic green beans to round out the meal.
Erin/The Speckled Palate brings us back to cajun territory with her Shrimp and Grits. She makes wild caught shrimp the star of the show in this Southern favorite.
We shift gears a bit on Friday with Cheryl’s Mediterranean Bowl recipe. She tops a huge pile of greens with Mediterranean seasoned chicken, marinated artichoke hearts, olives tomatoes, quinoa and more to make this one “bowl” of salad anything but boring. I was eating this summery salad on repeat all summer long, and it’s definitely time to put it back into regular rotation.
We have two yeasty baking projects for the weekend, the first of which is Jenni’s ultra soft Potato Sandwich Bread. This soft and pillowy bread is perfect for sandwiches, as advertised. I also have it on good authority that is makes a scrumptious baked french toast!
For a sweeter option, Erin has this fab Cream Cheese Raspberry King Cake. A king cake is sweet bread with filling, a gooey glaze and festive sugars on top. Mardi Gras tradition calls for purple, yellow, and green sugar sprinkles. However, you can change it up or skip the sugar all together based on preference.
That wraps up the Weekly Menu Plan 149, my friends!
Tell me! Tell me! What’s your favorite recipe this week?