I whine about Sundays a lot and today is really no exception. While I was grocery shopping, everyone else went to church. I was supposed to be back in time but the lines at Aldi changed the probability of that happening. Other than grocery shopping, I loathe lunch prep for the week. Who LIKES dealing with grocery stores? Especially on weekends. PASS. And putting a first and last name PLUS the date onto a half dozen pieces of tape to adhere to every single lunch and snack item? TORTURE.
Everyone came in from church just as I was in full swing of lunch prep for the week and lunch prep for the day. Pandora and I were getting SHIZ DONE.
When I meal plan for the week, I tend to be sure there’s a meal made on either Sunday or Monday that is kid-tested and mother approved that will serve as Piper’s lunch for the week. While Shea is smitten with sun butter and jelly on a whole wheat sandwich thin every.damn,day, my little Piper Reese prefers something more “meal like” — she’s much more of a spoon kind of girl than she is a sandwich kind of girl. EYE ROLL.
Needless to say, tonight is a quinoa skillet meal that she will likely eat for at least 1-2 lunches this week. We have our little routine, what can I say?
As tempted as I was to blog about a grilled meal we most recently devoured, I easily swayed myself in the direction of this incredible, one pot/skillet, fairly quick, incredibly easy, and OMG so delicious meal – French Onion Risotto. I saw the recipe pop up on my Pinterest and it was in my belly in a matter of hours. I absolutely love anything and everything French onion and this risotto is no exception.
That short ingredient list and easy prep is my kind of meal. If you’re one of THOSE people that think risotto is too difficult to make – you’re wrong and so is the cooking show that convinced you of it. Risotto is super-duper easy. Promise. We all fought over these leftovers and it was probably Piper and I that fought the hardest. My littlest chick was head over heels for this one, too. Enjoy!
- 4 cups (32 oz) canned French onion soup
- 1 Tbsp extra-virgin olive oil
- 20 oz sweet Italian turkey sausage, casings removed
- 1 onion, finely chopped
- 1 lb mushrooms, sliced
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano-Reggiano
- Pour soup into a sauce pan and heat over medium-low heat. Do not boil; keep at a gentle simmer, reducing heat as needed.
- Meanwhile, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add sausage and onion; cook 5 minutes, breaking sausage apart into a crumble. Add mushrooms and continue cooking until sausage is no longer pink, stirring occasionally.
- Add rice and stir constantly, about 1 minute. Add wine and cook, stirring, until liquid is absorbed.
- Reduce heat to medium. Add 1 cup soup and stir often. Cook until liquid is fully absorbed. Continue stirring and add soup ½ cup at a time, waiting until it has been fully absorbed before adding more.
- Remove from heat when rice is fully cooked and risotto is creamy. Stir in Parmesan cheese and serve hot.
Weekly Menu: May 6th – 10th
- Sunday: Turkey Taco Quinoa Skillet
- Monday: Basil Ricotta Sourdough Toast with Garlicky Charred Tomatoes and Zucchini
- Tuesday: Easy Sheet Pan Shrimp Fajitas
- Wednesday: Chicken Caesar Salad with a Twist
- Thursday: leftovers