Weekly Meal Plan 20170624

Next Saturday is July 1st, and it will be Canada’s 150th birthday. To get us in the celebration mood, I’ve selected Canadian-themed recipes and ingredients for this week’s menu.

The pork chops and baked beans have maple syrup – a favourite Canadian ingredient. We’ll have peameal bacon with the beans too.

Wild rice is another tasty food from Canada, and we don’t have that too often. Salmon and other cold-water fish are popular here, and Keith loves grilled scallops, so they’re on the menu too.

We usually have Tourtière on Christmas Eve, but we could have it this week too. We’ll buy one at the grocery store, because it will be too hot to make one.

We’ll round out the week with an easy dinner of Swiss Chalet – it’s a Canadian tradition, and will give us a break from cooking!

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 25, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Côtes de Porc Charlevoix

Monday Chicken And Wild Rice Tabouleh

Tuesday Grilled Salmon With Vegetables

Wednesday Tourtière

Thursday Canadian Baked Beans

Friday — Swiss Chalet

Saturday Grilled Digby Scallops

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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Posted in meal planning

Weekly Meal Plan 20170617

Tomorrow is Father’s Day, and Keith picked prime rib for the supper that night. We had one in the freezer, so we’re thawing it out so it will be ready to cook tomorrow night.

It’s getting pretty hot now, so I put salad on the menu for a couple of suppers. We haven’t had these salads for several years, but enjoyed them long ago. If there’s leftover prime rib, we could use that in the Asian Beef Mango Salad, instead of ground beef.

We’ve never made Shrimp Creole, but we have a jar of sauce in the kitchen, so maybe we’ll give that a try. It’s from the New Orleans Seafood & Steakhouse restaurant where we had a lovely dinner in February. I’ll let you know how it goes, as usual!

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 18, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Prime Rib

Monday Asian Beef Mango Salad

Tuesday Cottage Roll With Vegetables

Wednesday Warm Greek Pasta Salad (picture below)

Thursday Chicken Thighs With Honey Lemon Rice

Friday — Shrimp Creole

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week – we stuck to the menu all week, except Saturday. Keith wasn’t in the mood for burgers, so he bought beef tenderloin, and he’ll top it with blue cheese. Yummy.

We took turns cooking this week, and everything turned out very well. It’s been years since we had the Warm Greek Pasta Salad, and it was perfect for a summer evening. We didn’t have bulgur, so I used quinoa instead. It has protein too, and made a good substitute. There is a picture below.

Sunday — Prime Rib

Monday Asian Beef Mango Salad

Tuesday Cottage Roll With Vegetables

Wednesday Warm Greek Pasta Salad (picture below)

Thursday Chicken Thighs With Honey Lemon Rice

Friday — Shrimp Creole

Saturday — Beef Tenderloin

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Warm Greek Pasta Salad

warmgreekpastasalad01

Posted in meal planning

Weekly Meal Plan 20170610

There’s one new recipe in the meal plan for this week – Pork Chop Suey. It’s from “Company’s Coming Asian Cooking”, by Jean Paré, published in 2002. There aren’t too many stained pages in that cookbook, so we must not have used it very often.

The recipe looks fairly simple, and I’m sure there are many similar recipes online. Just sauté thin strips of pork, then stir fry some vegetables. At the end, add a mixture of corn starch, broth, soy sauce and seasonings, and stir until the sauce thickens.

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 11, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Chicken Thighs in Hot Sauce

Monday — Pork Chop Suey (picture below)

Tuesday — Turkey Schnitzel

Wednesday — Ravioli Puttanesca

Thursday Cajun Dirty Rice

Friday — Beans & Wieners

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week – we stuck to the plan for most of the week!

I made the pork chop suey on Monday (Keith did all the prep work), and it was delicious. You can see the picture below, and we’ll definitely have that again. I’ll add the recipe to the blog, with our variations.

On Thursday, Keith prepped, and and I cooked the Cajun Dirty Rice. Another tasty meal, with enough left over for lunch.

On Friday, Keith upscaled the beans and wieners into Beans & Knockwurst & Bangers & Mash. It was delicious, and very filling. Then, on Saturday, we decided to have the other package of ribs, instead of cooking burgers.

Sunday Chicken Thighs in Hot Sauce

Monday Pork Chop Suey (picture below)

Tuesday — Turkey Schnitzel

Wednesday — Ravioli Puttanesca

Thursday Cajun Dirty Rice

Friday — Beans & Wieners

Saturday Ribs, Barbecued Back

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Pork Chop Suey

porkchopsuey

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Upside Down Shepherd’s Pie

We found this recipe on the Cooking Light website, and have enjoyed it a few times. Now it’s time to add it to our website, with the adjustments that we’ve made to the dish.

To make a standard shepherd’s pie, you cook the beef mixture, then bake it with mashed potatoes on top. This version is quicker and easier – buy mashed potatoes and heat them, cook the beef on the stovetop, then serve it on top of the potatoes.

Use different vegetables, if you prefer, such as turnip or frozen corn.

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Posted in Beef

Weekly Meal Plan 20170603

There’s nothing new on this week’s meal plan, but I picked a few dishes that we haven’t had for a while. For example, the Cornmeal Chicken hasn’t been on the menu since November, but we’ve had a panko version of it more recently.

It’s been a couple of months since we had the Upside Down Shepherd’s Pie, and over a month for roasted chicken and Peameal bacon. So, we’ll see how it goes!

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 04, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Upside Down Shepherd’s Pie (picture below)

Tuesday — Ravioli Puttanesca

Wednesday — Quesadillas

Thursday Pork Tenderloin With Mustard Glaze

Friday Cornmeal Chicken with Peach Salsa

Saturday — Peameal Bacon

How It Actually Went

Here’s what we actually had this week. I roasted a chicken on Sunday, stuffed with an orange wedge, and it was delicious. I made gravy from the pan drippings too, and we enjoyed the leftovers in hot sandwiches on Monday.

On Tuesday, I made the Upside Down Shepherd’s Pie, which turned out very well. I’ve added the recipe to our blog now, with the adjustments that we’ve made to the ingredients.

On Thursday, Keith went to Costco, and got some barbequed ribs, so we had those for supper. Tasty, and easy to make! My contribution was some black pepper coleslaw.

And on Friday, Keith had a craving for rack of lamb, so he found some, marinated them in an oil and Dijon mustard mixture, and grilled them. Yummy!

Sunday — Chicken, roasted

Monday — Chicken, roasted

Tuesday Upside Down Shepherd’s Pie (Picture below)

Wednesday — Quesadillas

Thursday Ribs, Barbecued Back

Friday Grilled Rack of Lamb

Saturday — Peameal Bacon

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Upside Down Shepherd’s Pie

Posted in meal planning

Weekly Meal Plan 20170527

This week, there are two new recipes in the schedule – Noodles with Asparagus & Bacon, and Slow Cooker Beer and Mushroom Pork. Both recipes look easy, so I’ll volunteer to make those, if we go ahead with them.

We haven’t had Salisbury Steak for a couple of months, so that’s on the menu for this week, along with a few other old favourites.

The Weekly Plan

Here is our plan for the week starting Sunday, May 28, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Grilled Salmon With Vegetables

Monday Salisbury Steak

Tuesday Noodles with Asparagus & Bacon

Wednesday — Chicken, roasted

Thursday Slow Cooker Beer And Mushroom Pork

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week – we only had three of the planned meals. Keith grilled the salmon on Sunday, and it was beautiful! He also grilled scallops and shrimp, that he enjoyed. He soaks bamboo skewers for a couple of hours, then uses two skewers for each little batch of shrimp or scallops. That makes them easy to cook, and to flip, without losing any of the precious tidbits into the grill.

He found a ham steak on Monday, and that lasted us a couple of days, then it was pretty much beef for the rest of the week! The slow cooker beef stew on Thursday was delicious and filling, and we had plenty left over for Friday’s supper.

Sunday Grilled Salmon With Vegetables

Monday — Ham Steak

Tuesday — Ham Steak

Wednesday Salisbury Steak

Thursday Beef Stew

Friday Beef Stew

Saturday — Ribeye steak

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Posted in meal planning

Weekly Meal Plan 20170520

It’s the Victoria Day long weekend, so we’ll be taking it easy. I put roast chicken on the menu for tomorrow, because it’s quick and easy to make, and there are usually leftovers for a lunch or two. We’ll have the chicken with cranberry sauce too, and use the leftover sauce on Monday.

For later in the week, I’ve put two new recipes on the schedule – Sausage with Chard and Rhubarb, and Three Cup Chicken.

We’ve had the Meatballs With Cranberry Sauerkraut Sauce before, and enjoyed it, but not for a long time. There are still a few meatballs in the freezer, so this should be a nice way to use those (and the leftover cranberry sauce).

The Weekly Plan

Here is our plan for the week starting Sunday, May 21, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Roast Chicken and Potatoes

Monday Meatballs With Cranberry Sauerkraut Sauce

Tuesday Sausage with Chard and Rhubarb

Wednesday Pasta Carbonara With Mushrooms

Thursday Three Cup Chicken (Thai)

Friday Ham and Pasta Skillet

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week. On Sunday, we were too lazy to cook, so our supper was cheese and crackers. On Monday, Keith made Turkey Schnitzel, and that was delicious, as always.

I made the meatballs on Tuesday, and they were tasty, but a little on the sweet side. We used sweet chili sauce, so maybe it would be better with a mixture of hot chili sauce and sweet chili sauce.

Keith made the Pasta Carbonara on Wednesday, and got everything prepped on Thursday, so I could make the Three Cup Chicken. We didn’t have any fresh basil though (oops!), so I used some dried basil instead. It was okay, but not the same, obviously, without the fresh basil.

Sunday — Cheese & Crackers

Monday — Turkey Schnitzel

Tuesday Meatballs With Cranberry Sauerkraut Sauce

Wednesday Pasta Carbonara With Mushrooms

Thursday Three Cup Chicken (Thai)

Friday — Pizza

Saturday — Burgers

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Posted in meal planning