Leeky Mac n Cheese : 1 lb shell pasta, cooked according to directions on box. 2 large leeks, chopped, thoroughly washed, and steamed with olive oil. Cheese sauce : 2 tbsp butter, 1.5 cups milk, 8 slices Swiss cheese, 2 large handfuls shredded monterey cheese, 1/4 c flour, garlic powder. Melt butter in saucepan, add milk and flour, stir til well combined. Add garlic powder and cheese, stir til cheese is mostly melted. Mix cooked pasta and leeks together in a large glass baking dish. Stir in cheese sauce. Cover top with a single layer of Swiss cheese slices. (8 slices fit on mine). Bake for about 30 minutes at 375-425. Check after about 20 minutes, you are looking for the cheese on top to brown, but you don't want the pasta to burn.
Brussels Sprouts : Halve 2 lbs of Brussels sprouts, layer onto 2 large baking trays, coat with olive oil and garlic, roast in the oven at 425-450 for about 10 minutes.
Chicken & Brats : 1 package boneless skinless chicken thighs (2.5-3 lbs), 2 packages Bratwursts. I had one package of regular brats, and one of beer brats. I reserved 2 beer brats for dinner Saturday, and cooked the remaining 8 brats in these lunches. Chop the chicken and brats, cook in a large, lidded saucepan in their own juices. Stir occasionally. Add garlic powder to taste. Remove the lid when the pieces look cooked through. When liquid is getting close to cooked off, add 6 ounces chopped mushrooms. Cook til done. Chop and brown a large sweet onion, add a spoonful on top of each serving of meat.
Extra : We had some sauerkraut leftover from our St Patrick's Day Reubens, which is why we decided to buy brats. We will have some sauerkraut with these lunches until it is gone.
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