Weekly Meal Plan 20180714

The weather forecast shows another hot week ahead. I’ll roast a chicken tomorrow night, and that will give us leftovers for delicious lunches for the next couple of days.

There’s one new recipe on the menu this week – Fiesta Ravioli. It fell of the menu that last time, so we’ll see if it sticks this week! Other than that, the week is filled with old and new favourites. The Steak Soup is easy to make in the slow cooker, and the skillet dishes are easy too.

By the time Friday arrives, we’ll probably be ready to order a pizza, instead of cooking supper. Then, on Saturday, I hope Keith can find some lovely salmon to grill, with a few vegetables on the side.

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 15, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Mexican Beef and Rice Skillet

Tuesday Pork Medallions with Grainy Mustard Sauce

Wednesday Fiesta Ravioli

Thursday Slow Cooker Steak Soup With Noodles

Friday — Pizza

Saturday Grilled Salmon 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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Posted in meal planning

Lemon, Shrimp and Prosciutto Pasta

This recipe is from the Cooking Light website, and I have adjusted it for 2 servings, instead of the original 4 servings. We made this recipe, and really enjoyed it – you can see the photo below.

I listed the preparation steps separately, to help us get organized before starting to cook. Then, instead of 3 big steps, I grouped the instructions into smaller steps, so they’re easier to follow.

Lemon, Shrimp and Prosciutto Pasta

Servings: 2     Prep time: 10 minutes     Cooking time: 15 minutes

Ingredients

  • 4 ounces uncooked vermicelli or angel hair pasta
  • 1 ounce thinly-sliced prosciutto
  • 2 tablespoons canola oil (divided)
  • 2 teaspoons minced garlic
  • 1 cup multi-coloured cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil (divided)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 6 ounces peeled and deveined raw large shrimp
  • 1 lemon

Preparation

  1. Cook the pasta, according to package directions, but do NOT add salt or oil to the water.
  2. Save 1/2 cup of the cooking liquid, then drain the pasta, and set it aside.
  3. Cut the tomatoes in half
  4. Slice the basil, and divide it into 2 equal portions
  5. Cut the lemon in half, then cut one half into wedges. Squeeze the juice from the other half, to use later.
  6. Set out a plate with paper towels, ready to drain the prosciutto

Cooking Instructions

  1. In a large skillet, on medium-high, cook the prosciutto in 1 tablespoon of oil. Stir frequently, until the prosciutto is crisp – about 3-4 minutes
  2. Transfer the prosciutto to the plate with paper towels, to drain the fat.
  3. Add the garlic to the skillet, and cook 1 to 2 minutes, stirring frequently, until golden brown.
  4. Into to the skillet, add the tomatoes, 2 tablespoons basil, salt and red pepper
  5. Cook for about 4 minutes, until the tomatoes start to release their juices.
  6. Add the shrimp, and cook for 3 to 4 minutes, until they are opaque.
  7. Stir in some of the pasta cooking liquid – up to 1/2 cup – to thin the sauce to the desired consistency.
  8. Stir in the lemon juice
  9. Stir in the pasta, and the remaining 1 tablespoon of oil
  10. Divide the pasta mixture evenly between 2 plates
  11. Top the pasta with the prosciutto and remaining 2 tablespoons basil.
  12. Serve with the lemon wedges.

Lemon, Shrimp and Prosciutto Pasta Photo

Here’s a photo of our pasta, with tiny multi-coloured tomatoes. It looked beautiful, and tasted great!

lemonshrimpprosciuttopasta

Posted in Fish

Weekly Meal Plan 20180707

We’re glad the heat wave has ended, at least for a few days. It will be in the high 20s next week, and that is better than the low 30s!

There is one new recipe on the menu this week — Lemon, Shrimp, and Prosciutto Pasta. It only takes 20 minutes to prepare, and we like all the ingredients, so I hope it turns out well!

All the rest of the recipes are old favourites, and there’s nothing too complicated. That should be just what we need, for a relaxing week of summer dining.

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 08, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday Grilled Veggies and Steak

Monday — Peameal bacon

Tuesday Avgolemono Greek Lemon Soup

Wednesday Pork Chop Suey

Thursday Lemon, Shrimp, and Prosciutto Pasta (photo below)

Friday Hamburger Scramble

Saturday Cranberry Orange Lamb Chops

How It Actually Went

Here’s what we actually had this week. Keith couldn’t find the peameal bacon in the freezer, so he cooked a pork chop for me, and sausages for himself.  On Friday, we were too tired to cook, so we had a plate of cheese, deli meat and crackers instead.

On Thursday, Keith made the new recipe, Lemon, Shrimp and Prosciutto Pasta, and it was delicious! It looked beautiful too, as you can see in the photo below.

I’ve added that shrimp recipe to this blog (link below), with our preparation and cooking steps. The original recipe had everything rolled into 3 steps, and that was a bit hard to follow. Our version of the recipe is scaled down to 2 servings, and lots of easy-to-follow preparation and cooking steps.

Sunday Grilled Veggies and Steak

Monday — Pork chop

Tuesday Avgolemono Greek Lemon Soup

Wednesday Pork Chop Suey

Thursday Lemon, Shrimp, and Prosciutto Pasta

Friday — Cheese & Crackers

Saturday Cranberry Orange Lamb Chops

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Lemon, Shrimp, and Prosciutto Pasta

lemonshrimpprosciuttopasta

Posted in meal planning

Weekly Meal Plan 20180630

There are two new recipes on the menu this week – Chicken Dill Soup, and Fiesta Ravioli. Both recipes look quick and easy, and have flavours that we enjoy. However, with the heat wave that we’re in, we might not want to do much cooking!

For the rest of the week, we’ll have old favourites, and the dishes are on the light side, to suit the lazy days of summer. On Friday, we’ll be worn out, so a plate of cheese, cold meat, and crackers, with an adult beverage or two, will hit the spot.

Then, iit’s not too meltingly hot next Saturday, Keith can grill the steak and vegetables. Otherwise, we’ll just cook something indoors – or have cheese and crackers again!

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 01, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday — Turkey Schnitzel

Monday Asian Beef Mango Salad

Tuesday Chicken Dill Soup

Wednesday Fiesta Ravioli

Thursday — Ham Steak

Friday — Cheese & Crackers

Saturday Grilled Veggies and Steak

How It Actually Went

Here’s what we actually had this week. We followed the plan on 4 days, and chose different meals for the other days. The Fiesta Ravioli fell off of the schedule, and Keith made barbequed ribs instead. That was fine with me, of course, and they were delicious.

Then, our granddaughter came to visit on Friday night, so our weekend supper plans changed. Keith made spaghetti in Friday, and his always-popular Turkey Schnitzel on Saturday. He had already made it on Sunday, when our grandson was visiting, so this was our lucky week!

Sunday — Turkey Schnitzel

Monday Asian Beef Mango Salad

Tuesday Chicken Dill Soup

Wednesday Ribs, Barbecued Back

Thursday — Ham Steak

Friday — Spaghetti with meat sauce

Saturday — Turkey Schnitzel

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Posted in meal planning

Weekly Meal Plan 20180623

It’s the last week of June, and the start of the week will be cool and wet, but it will get hot again on Wednesday.

There are two new recipes in the schedule for this week – Baked Rigatoni with Brussels Sprouts (from Mark Bittman’s The Food Matters Cookbook), and Sweet Potato-Pear Soup, from Betty Crocker’s Ready, Set Eat.

The rest of the week we’ll enjoy old and new favourites.

weather)20180624

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 24, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday Baked Rigatoni with Brussels Sprouts

Monday Braised Ginger Pork

Tuesday Slow Cooker Steak Soup With Noodles

Wednesday Sweet Potato-Pear Soup

Thursday — Chicken Stew

Friday Salmon Roasted in Herb Butter

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week. We stuck to the plan from Sunday to Wednesday, and enjoyed both of the new recipes. Pictures of both dishes are at the end of the post.

We were a little worried about the rigatoni, because it was a combination of flavours that we had never tried before – Brussels sprouts, dried figs and blue cheese. I prepared everything after lunch, then did the final baking at suppertime. It was delicious, and all those strong flavours worked beautifully together. We’ll definitely have it again.

The Sweet Potato Pear Soup was even better – I absolutely loved it! There is a photo below, with a few notes on how I made it. It tasted light and refreshing, with a lovely texture, and great flavour. I cut up the sweet potatoes ahead of time, so that cut down the prep time at supper.

Sunday Baked Rigatoni with Brussels Sprouts

Monday Braised Ginger Pork

Tuesday Slow Cooker Steak Soup With Noodles

Wednesday Sweet Potato-Pear Soup

Thursday Salmon With Chilled Potato Salad

Friday — Chinese Food

Saturday — Burgers

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Baked Rigatoni with Brussels Sprouts

We used dried figs, instead of fresh – delicious pasta dish! Not too pretty, but great taste, and I enjoyed the leftovers for lunch the next day.

rigatonibrusselssprouts

Sweet Potato-Pear Soup

I loved this soup – it tasted like Thanksgiving dinner in a bowl! We didn’t have apple juice, so I used orange juice instead. And I used the immersion blender to smooth it, instead of a stand blender. Be careful though, and don’t splash it.

sweetpotatopear

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Posted in meal planning

Weekly Meal Plan 20180616

There’s hot weather in the forecast for Sunday and Monday, so I could cook early in the day, and then warm up a couple of servings at supper time. We’ll see how it goes!

I’ve added two new recipes for this week – Porcupines (meatballs with rice, cooked in tomato sauce), and Noodles with Asparagus & Bacon. Both recipes look easy, but I’ve said that before!

We haven’t had the Chinese Longevity Soup or the Flaky Mushroom and Gruyere Tarts since January, so it’s time to make those dishes again.

weather_20180617

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 17, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Cajun Dirty Rice

Tuesday Chinese Longevity Soup

Wednesday Noodles with Asparagus & Bacon

Thursday Porcupines

Friday Garlic Lemon Shrimp

Saturday Flaky Mushroom And Gruyere Tarts

How It Actually Went

Here’s what we actually had this week. We had five of the planned meals, but mixed up the order a bit. Keith made the Flaky Mushroom and Gruyere Tarts on Wednesday, so that we could use the leftover mushrooms from the Chinese Longevity Soup.

I was ready to cook the Noodles with Asparagus and Bacon on Thursday, but the asparagus that was bought earlier in the day looked terrible. So, Keith went to A&W and got us burgers instead.

On Friday, our granddaughter came to visit, and she asked for fish and chips, so the Garlic Lemon Shrimp fell off of the menu. The Porcupines got moved to Saturday, and they’re in the fridge now, ready to pop into the over to bake for supper.

Sunday — Chicken, roasted

Monday Cajun Dirty Rice

Tuesday Chinese Longevity Soup

Wednesday Flaky Mushroom And Gruyere Tarts

Thursday — Burgers

Friday — Fish & chips

Saturday Porcupines

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Posted in meal planning

Weekly Meal Plan 20180609

It looks like lovely weather for the upcoming week, except for possible thunderstorms on Thursday and Friday. I love temperatures in the mid-20s, especially if there’s a bit of a cool breeze. It should be perfect for cooking, either indoors or outdoors.

I’ve picked easy, familiar recipes for the week, and one that we haven’t had for a long time – Avgolemono (Greek Lemon Soup). It’s a light lemon soup, with egg and orzo, and tastes delicious – a great supper dish for spring or summer days.

To get in the mood for that supper, we’ll have warm Greek Salad pasta the night before. With Swiss Steak, stir fry and fajitas on other nights, it should be quite an international week of suppers!

weather)20180610

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 10, 2018. There are links for some recipes, and others are made “freestyle”.

Sunday Swiss Steak

Monday Warm Greek Pasta Salad

Tuesday Avgolemono Greek Lemon Soup

Wednesday Chicken Thighs in Hot Sauce

Thursday Ginger Beef Stir Fry

Friday — Fajitas

Saturday — Lamb Chops

How It Actually Went

Here’s what we actually had this week. We stuck to the plan for most of the week. The Avgolemono Greek Lemon Soup was delicious, just like I remembered it, and perfect for a spring supper.

On Wednesday, Keith decided to make Turkey Schnitzel, instead of chicken thighs in hot sauce. I love that dish, so that was fine with me!

We’re having barbecued ribs tonight, instead of lamb chops, and I’m looking forward to that! Keith bought raw ribs at Costco on Thursday, and cleaned them up. He split them into 4 packs, and put 3 packs into the freezer. The other pack is slow roasting in the oven now, and then they’ll go into the fridge until barbecue time tonight.

Sunday Swiss Steak

Monday Warm Greek Pasta Salad

Tuesday Avgolemono Greek Lemon Soup

Wednesday — Turkey Schnitzel

Thursday Ginger Beef Stir Fry

Friday — Fajitas

Saturday Ribs, Barbecued Back

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Posted in meal planning