Day-to-Day Meals

[mos]

Baked ham (dice 2 cups for later in the week), roasted potatoes -- toss new potatoes with olive oil, minced garlic and favorite herbs. Bake in 400 degree oven, turning once, until browned and tender -- and steamed spinach.

Split pea soup, grilled tomato and cheese panini -- make sandwiches with slices of Italian bread, tomato and mozzarella. Spread with a little pesto. Toast on skillet, pressing with spatula, until cheese melts.

Potato and ham frittata -- brown frozen O'Brien potatoes in nonstick skillet with a little oil. Stir in 2 cups diced ham (from earlier in the week) and 6 beaten eggs. Cover. Cook until set. Serve with salsa -- and broccoli.

Rigatoni with mushrooms and marinara sauce -- Saute sliced crimini mushrooms in a little oil until cooked. Stir in sauce (save some for later in the week) -- and green salad.

Roast sausage, peppers and onions -- roast sausage, wedges of peppers and onions until browned and cooked. Slice sausage before serving -- and sliced polenta.

Broiled lamb chops, rice pilaf, and Swiss chard -- saute rinsed chopped Swiss chard in olive oil with minced garlic. Add golden raisins. Cover and cook 10 minutes.

Cod provencal -- saute sliced green peppers and onions until soft. Add marinara sauce (from earlier in the week) and a pinch of crushed red pepper. Bring to a simmer. Add cod. Cover and cook until fish is opaque -- orzo, and asparagus.