Weekly Meal Plan 20160820

We’re having company again this week, so I’ve made the meal plan, and we can adjust later, if our guests prefer something different. I’ve stuck with old familiar recipes, and nothing too fancy. It’s been a long time since we had a cottage roll, so that will be an easy dinner on Saturday.

The Weekly Plan

Here is our plan for the week starting Sunday, Aug 21, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Veal Scaloppini

Monday Chicken Thighs in Hot Sauce

Tuesday — Tortellini

Wednesday Cornmeal Chicken with Peach Salsa

Thursday Salmon Roasted in Butter (picture below)

Friday — Shepherd’s Pie

Saturday Cottage Roll With Vegetables

How It Actually Went

Here’s what we actually had this week (to be updated later).

Sunday – ??

Monday – ??

Tuesday – ??

Wednesday – ??

Thursday – ??

Friday – ??

Saturday – ??

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Here is the Salmon Roasted in Butter – photo taken when we made this recipe in June.

Salmon Roasted in Butter

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Weekly Meal Plan 20160813

Our grandson will be here next week, so I picked kid-friendly meals for Monday to Friday. When he arrives on Monday, we might take another look at the menu, to get his input. Maybe there’s something special he’d like to eat one day, to replace my selection.

By Saturday, we’ll probably be too tired to cook, or eat! It’s pretty easy to grill a steak though, so maybe Keith will have the strength left to do that.

The Pork Chops Pizzaiola is a new recipe, so maybe we’ll try that tomorrow night. I love steak pizzaiola, and I love pork chops, so what could go wrong?

The Weekly Plan

Here is our plan for the week starting Sunday, Aug 14, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday Pork Chops Pizzaiola (okay, not great – cook a shorter time if we make this again)

Monday – Quesadillas (everyone enjoyed these)

Tuesday – Tortellini (we used a jar of sauce for a quick and easy dinner)

Wednesday – Pizza (picture below)

Thursday — Fish & chips

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. We had burgers instead of fish and chips on Thursday, and fresh corn on the cob as a first course. Everyone was stuffed!

The steak moved up to Friday, and we had ham and scalloped potatoes on Saturday, because Keith was shopping at Costco, and couldn’t resist buying them.

Sunday Pork Chops Pizzaiola

Monday — Quesadillas

Tuesday — Tortellini

Wednesday – Pizza – we got pizza dough from the bakery section, and a variety of toppings. It was delicious, and you can see the picture below.

Thursday — Burgers

Friday — Ribeye steak

Saturday — Ham, Baked

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Here is the pizza that we made, using dough from the supermarket bakery. It was a little tricky to roll the dough out, but worth the effort – it was delicious!

pizza201608

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Weekly Meal Plan 20160806

We did pretty well last week, so let’s see how this week goes. We haven’t had the Falafel Patties before, but that might be a nice summer meal. Or, the chef might decide to pick something else for that night. We’ve got lots of tomatoes in the garden, so we could use those for the tomato salad.

There’s slow cooker pork on the menu for Thursday, and we certainly don’t need a 4-pound roast. We might be able to find a smaller one, or use a tenderloin or chops instead.

The Weekly Plan

Here is our plan for the week starting Sunday, Aug 07, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday Pasta Carbonara

Monday – Quesadillas (photo below)

Tuesday Crunchy Cornmeal Chili Chicken

Wednesday Cajun Dirty Rice

Thursday Slow-cooker Pork Roast with Beans and Spinach

Friday Falafel Patties with Tomato Salad

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week. We stuck to the plan for a few days, and even remembered to take chicken out of the freezer for Tuesday’s recipe. On Wednesday, Keith played golf in the scorching heat, so we moved the Cajun rice to Thursday, and just had sandwiches for supper.

Keith found a mango lime salsa at the supermarket, and we enjoyed that with both the quesadillas and the cornmeal chicken.

Sunday Pasta Carbonara

Monday – Quesadillas (photo below)

Tuesday Crunchy Cornmeal Chili Chicken

Wednesday — Sandwiches

Thursday Cajun Dirty Rice

Friday — Beans & Wieners

Saturday — Burgers

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quesadillas with salad and salsa

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Weekly Meal Plan 20160730

Well, the summer is half over, and it cooled off a little bit yesterday. I’m still picking recipes that are quick and easy to make though – that temperature will no doubt climb again soon. We won’t have any dinner guests this week, that I know of, but we can easily adjust if someone decides to visit.

There aren’t any new recipes on the menu, but we haven’t had the Tilapia With Risotto for a long time – probably not since May 2008, when I posted the recipe!

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 31, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Burgers

Monday Chicken Thighs in Hot Sauce

Tuesday Ham and Pasta Skillet

Wednesday Tilapia With Risotto

Thursday Pork Tenderloin in Lemon Sauce (picture below)

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. We moved things around a bit, and had a ham steak with scalloped potatoes, instead of the ham pasta.

On Wednesday, Keith bought sole instead of tilapia, and made a tasty risotto to go with it.

I made the pork tenderloin and salad on Thursday, and it was delicious. Keith got all the ingredients prepared, so I just had to do the cooking, and that was only a few minutes.

Sunday — Beans & Wieners

Monday Chicken Thighs in Hot Sauce

Tuesday — Ham Steak

Wednesday — Sole, baked, with Risotto

Thursday Pork Tenderloin in Lemon Sauce (picture below)

Friday — Ribeye steak

Saturday Ribs, Barbecued Back

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Here is the pork tenderloin in lemon sauce, with a spinach salad on the side.

porktenderloinlemon01

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Weekly Meal Plan 20160723

It’s going to be another hot week, so the meal plan might have a few changes, based on how the heat affects our appetite, and our willingness to cook! Tomorrow, we can pick up a roasted chicken from the supermarket, if we don’t want to cook one ourselves.

I picked recipes that look easy, and most are old favourites. There’s one item on the menu that we haven’t tried before – the pork medallions.

Also, our grandson is visiting on Monday, so I’ve put fish and chips on the menu for that night. He’s usually hungry, no matter what the temperature is.

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 24, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted – on the barbecue rotisserie (picture below)

Monday — Fish & chips

Tuesday — Peameal Bacon

Wednesday — Ravioli Puttanesca

Thursday — Quesadillas

Friday Pork Medallions with Grainy Mustard Sauce

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week. Keith found the rotisserie attachment for the barbecue, and cooked the chicken there. The skin was burnt to a crisp, but the inside was moist and delicious. Next time we’ll add the barbecue sauce near the end of the cooking time.

As expected, the meals got bumped around a bit, and a couple of items fell off the menu. We couldn’t find any Puttanesca Ravioli at the supermarket, so just bought the regular kind instead, and some Rosé pasta sauce to go with it. On Thursday, we were too tired to cook, so we snacked on cheese and crackers instead.

Sunday — Chicken, roasted – on the barbecue rotisserie (picture below)

Monday — Swiss Chalet

Tuesday — Peameal Bacon

Wednesday — Ravioli

Thursday — Cheese & Crackers

Friday — Fish & chips

Saturday Pork Medallions with Grainy Mustard Sauce

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Our very crispy barbequed chicken – it tasted much better than it looked!

very crispy barbequed chicken

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Weekly Meal Plan 20160716

This week, our grandson might be here for supper on Thursday, so I’ve put spaghetti in the menu for that night. Keith can get the sauce ready in the slow cooker, earlier in the day, then we’ll just cook the pasta at supper time. Or maybe it will be too hot to eat that day – you never know in the summer!

There aren’t any new recipes this week, but it’s been a long time since we had the Braised Ginger Pork. The lazy version of that would be to buy a jar of VH Garlic Sparerib Sauce at the grocery store, and bake the cubes of pork in that, instead of making the sauce.

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 17, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday Slow Cooker Swiss Steak

Monday Braised Ginger Pork (picture below)

Tuesday Salmon With Chilled Potato Salad

Wednesday — Beans & Wieners

Thursday — Spaghetti with meat sauce

Friday Foil-Pack Chicken Fajita Dinner

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. On Monday, we had leftover ribs, and bumped the pork and salmon up a day. Keith enjoyed the ribs so much that he bought more, and cooked them on Saturday.

I cooked the Braised Ginger Pork, and it turned out pretty well – nice and tender, with good flavour. Next time I’ll try to make a more creative vegetable, instead of the boring peas and carrots that we had with it this time. You can see a picture below.

Sunday Slow Cooker Swiss Steak

Monday Ribs, Barbecued Back

Tuesday Braised Ginger Pork

Wednesday Salmon With Chilled Potato Salad

Thursday — Spaghetti with meat sauce

Friday — Beef Tenderloin

Saturday Ribs, Barbecued Back

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Here is the Braised Ginger Pork, served in big bowls, with rice and vegetables. I put some of the sauce over the rice.

Braised Ginger Pork

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Chicken Fajita Foil Packs

These aren’t really Fajitas, because they have rice instead of tortillas. To make them, combine rice, chicken, vegetables and some spicy flavours in a foil packet, for a quick and easy dinner.

We enjoyed these, and we will definitely make them again. It’s fun to create your own dinner, with the ingredients that you like best! (I skipped the peppers, and used tomatoes instead)

This recipe is adapted from the original that I found on the Kraft Canada website. That version serves 4, and I’ve cut it down to serve 2.

Ingredients

  • 3/4 cup instant white rice, uncooked
  • water (according to rice instructions)
  • 1/2 Tbsp. taco seasoning mix
  • 2 small boneless skinless chicken breasts (1/2 lb)
  • 1/2 each green and red pepper, cut into strips
  • 1/4 cup salsa
  • 1/4 cup shredded Tex Mex Cheese
  • (optional) Sour cream, as a topping

Directions

  1. Heat oven to 400ºF.
  2. For each packet, use a sheet of heavy-duty foil, (about 18”)
  3. Fold up each side of the sheets, to make 1-inch rim
  4. Spray the foil lightly, with cooking spray.
  5. In a bowl, mix together the rice, water and seasoning mix
  6. Spoon the rice mixture into the centre of the foil sheets.
  7. Top with pepper strips, salsa and cheese.
  8. Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside.
  9. Place foil packets in a 8×8-inch baking pan.
  10. Bake 30 to 35 min. or until chicken is done (170ºF).
  11. Let stand 5 min.
  12. Carefully cut slits in the foil, to release the steam, before opening the packets.
  13. You could eat from the packets, or scoop the chicken and rice onto a dinner plate.
  14. (Optional) Top off each portion with a spoonful of sour cream, just before serving.

Prep Time: 10 minutes

Cooking Time: 30-35 minutes

Serves 2

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