Weekly Meal Plan 20171209

There are just a couple of weeks until Christmas, so I guess we shouldn’t eat too much until then! We’ll need to save room for all the holiday goodies.

On Tuesday, I’ll make a big batch of the Spanish Ground Beef Dinner, and we can have leftovers the next night. That will give me time to marinate the chicken for Thursday’s supper. It’s the only new recipe on the menu for this week – Maple Ginger Chicken Thighs. I love those flavours, so I hope the dish lives up to my expectations.

On Sunday night, I’ll roast a chicken, and maybe Keith will make his special Cranberry Orange sauce again. It was delicious when we had it with lamb, and again with last week’s chicken thighs.

The Weekly Plan

Here is our plan for the week starting Sunday, Dec 10, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Panko Pork with Arugula Apple Salad

Tuesday Spanish Ground Beef Dinner

Wednesday Spanish Ground Beef Dinner

Thursday Maple Ginger Chicken Thighs (marinate 12-24 hours)

Friday — Beans & Wieners

Saturday — Ravioli

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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Weekly Meal Plan 20171202

This week, I picked a few recipes that we haven’t had for a while, like the Ground Beef and Potato Scallop. That last time we had that was in March, so it’s time to have it again.

The Cranberry Chicken Breast is a recipe that we’ve only tried once, way back in September 2016. We could make that with chicken thighs, instead of the breasts, and it might be moister.

The Weekly Plan

Here is our plan for the week starting Sunday, Dec 03, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Ground Beef and Potato Scallop

Monday Pasta Carbonara With Mushrooms

Tuesday Pork Chop Suey

Wednesday Cranberry Chicken Breasts With Mushrooms

Thursday Chili Shrimp and Coconut Risotto

Friday — Peameal Bacon

Saturday — Ribeye Steak

How It Actually Went

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

On Sunday, I made the Ground Beef and Potato Scallop, and we served that with peas on the side. Next time, I’ll add peas and/or carrots when cooking the beef. Also, I added Worcestershire sauce, Dijon mustard and a few herbs to the meat, to bump up the flavour a bit. I’ve updated the recipe, to help me remember those changes!

On Wednesday, Keith made the Cranberry Chicken, with thighs, instead of breasts. He made his own Cranberry Orange sauce, instead of using the canned sauce. It was excellent, and now he’ll have to make that sauce any time we’re having chicken! (or turkey, or lamb, or pork, and maybe even on toast!)

Sunday Ground Beef and Potato Scallop

Monday Pasta Carbonara With Mushrooms

Tuesday Pork Chop Suey

Wednesday Cranberry Chicken Breasts With Mushrooms

Thursday Chili Shrimp and Coconut Risotto

Friday — Peameal Bacon

Saturday — Ribeye Steak

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Posted in meal planning

Cranberry Orange Lamb Chops

Found this recipe in a magazine from the Toronto Star and it was originally from the Ontario Lamb site. We tried the recipe, and it is excellent. We served it with sweet potato fries, which tasted great with the other flavours.

You can see the magazine recipe, and our supper, in the picture below. We used Frenched lamb chops, but didn’t pile them up, like you’d get them in a fancy restaurant.

 Cranberry Orange Lamb Chops

Ingredients

  • 6 Frenched Lamb Chops or 4 Loin Chops about an inch thick

For the Sauce:

  • 1/2 cup of sugar
  • 1 cup of whole cranberries
  • 1/4 cup orange juice
  • 1 tsp grated orange rind
  • 1 tsp Dijon mustard
  • pinch of allspice

Directions

Make the Sauce:

  1. In a small saucepan, over medium heat,  combine all the sauce ingredients.
  2. Cook until the mixture boils and the cranberries pop.
  3. Remove from heat, and set the sauce aside.

Cook the Lamb:

  1. Broil the lamb chops about 4” from heat for 6 minutes (or a little less time for medium rare)
  2. Turn the chops over, and broil for another 4 minutes (or a little less for medium rare)
  3. Spoon a generous teaspoon over each chop and broil for another minute
  4. Serve the lamb with extra sauce on the side.

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Cranberry Orange Lamb Chops

Cranberry Orange Lamb Chops

Posted in Lamb | 2 Comments

Weekly Meal Plan 20171125

Tomorrow is the Grey Cup football game, so we’ll have chili for supper – our traditional meal. The rest of the week is filled with old favourites, that are easy to make.

We’ll take it easy with our meal plans, while we start getting ready for the holiday season. That way, we’ll have lots of energy left for the celebrations on Christmas Eve and Christmas morning. We’ll need to make a few cookies and things ahead of time too, so the simpler our meals are, the better!

The Weekly Plan

Here is our plan for the week starting Sunday, Nov 26, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Chili con carne

Monday Chicken Thighs in Hot Sauce

Tuesday — Beans & Wieners

Wednesday Pasta Carbonara With Mushrooms

Thursday – Tourtière (from the grocery store)

Friday — Peameal Bacon

Saturday Ribs, Barbecued Back

How It Actually Went

Here’s what we actually had this week. We had four meals from the plan, and dropped three of the planned items. We went into Toronto on Tuesday, and had a big lunch, so we just had sandwiches for supper that night.

The Tourtière was moved to Wednesday night – Keith one in the refrigerated section at the grocery store. Thursday was an easy night too – we picked up Chinese food at the Nations supermarket.

Then, on Friday, Keith found a recipe for Cranberry Orange Lamb Chops, and he decided to make those for our supper. You can see the original recipe, and our supper, in the picture below. We didn’t pile up the chops, like you’d get them in a fancy restaurant, but they were delicious!

Sunday Chili con carne

Monday Chicken Thighs in Hot Sauce

Tuesday — Sandwiches

Wednesday — Tourtière (from the grocery store)

Thursday — Chinese Food

Friday Cranberry Orange Lamb Chops (picture below)

Saturday Ribs, Barbecued Back

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Cranberry Orange Lamb Chops

Cranberry Orange Lamb Chops

Posted in meal planning

Weekly Meal Plan 20171118

Another cold, damp week lies ahead, so we’ll stay inside and eat hot, comforting food. A roast chicken on Sunday always gets the week off to a good start, and gives us leftovers for a lunch or two.

There’s one new recipe on the schedule this week – Maple Glazed Pork Tenderloin. It only takes 30 minutes, so it should be easy to prepare. Just cook the roast for a while, brush with the glaze, then finish cooking. We’ll see how it goes!

The rest of the week is old favourites, and our granddaughter might be here on Friday night, so we’ll have Turkey Schnitzel – she loves that!

The Weekly Plan

Here is our plan for the week starting Sunday, Nov 19, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Mexican Beef and Rice Skillet

Tuesday — Ravioli

Wednesday Maple-Glazed Pork Tenderloin

Thursday Slow Cooker Swiss Steak

Friday — Turkey Schnitzel

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week – we stuck to the plan until Saturday. On Wednesday, I made the Maple Glazed Pork Tenderloin, and it was delicious. There were a few steps, but nothing complicated. The meat was flavourful and tender, and I would definitely make it again.

On Saturday (Nov 25th), we had chili instead of Rib Eye Steak. Keith was going to make chili for the Grey Cup football game the next day (Nov 26th), but he made it a day early instead. That way, he could relax and watch the game on Sunday, and we’d eat the leftover chili. It’s always better the next day anyway!

Sunday — Chicken, roasted

Monday Mexican Beef and Rice Skillet

Tuesday — Ravioli

Wednesday Maple-Glazed Pork Tenderloin

Thursday Slow Cooker Swiss Steak

Friday — Turkey Schnitzel

Saturday Chili con carne

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Posted in meal planning

Slow Cooker Beef Barley Stew

We’ve made this recipe a few times, and really enjoy it. It goes into the slow cooker in the morning, and your hearty, filling stew is ready at suppertime. The barley thickens the stew, so don’t add more than the recipe calls for (like we did the first time!)

Our version is based on the original from the Cooking Light website. I adjusted it for 4 servings, and added a step to deglaze the pan that the meat is browned in. That adds extra flavour to the stew, and it tastes even better when we have the leftovers the next day.

Slow Cooker Beef Barley Stew

Prep Time: 30 min    Cook Time: 7-8 hrs     Serves 4

Ingredients (1)

  • 2 cups beef stock
  • 1/2 cup uncooked hulled (whole grain) barley
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste

Ingredients (2)

  • 3 tablespoons canola oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 1 pound beef stew meat
  • 2 garlic cloves, minced
  • 1/2 cup red wine

Directions

  1. Put all the ingredients from list 1 into a 4-6 quart slow cooker.
  2. In a large skillet, heat 1 tablespoon oil over medium-high.
  3. Add the onion and celery, and cook, stirring frequently, until lightly browned – about 3 minutes.
  4. Add onion and celery to the slow cooker
  5. Add 1 tablespoon oil to the skillet, and add the chopped carrots
  6. Cook, stirring frequently, until lightly browned – about 3 minutes.
  7. Add carrots to the slow cooker
  8. Add remaining oil to the skillet, and add half of the beef.
  9. Brown on all sides, to a dark brown (about 5 minutes) – this will add flavour to the stew.
  10. Add beef to the slow cooker
  11. Repeat with the remaining beef
  12. Add garlic cloves to skillet, and cook for 30 seconds
  13. Add wine to skillet, and stir, to deglaze the pan, for about 1 minute
  14. Pour the pan juices into the slow cooker
  15. Cover the slow cooker, and cook on LOW for 7-8 hours.
  16. Discard bay leaves, and serve in big bowls.

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Posted in Beef | 2 Comments

Weekly Meal Plan 20171111

The temperature has plunged in the past couple of days, so winter is finally here. It’s time for some hot and hearty meals! And there won’t be anything cooked on the barbeque, for quite a while.

We haven’t tried the Cheesy Baked Gnocchi with Kale before, so I hope we have it this week. I’ll volunteer to cook it, because it has a few steps. Everything else is an old favourite, and we’ll have a break on Friday night, by ordering a pizza.

I’ve even done some baking lately (cookies and muffins), so perhaps I’ll do that again this week.

The Weekly Plan

Here is our plan for the week starting Sunday, Nov 12, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Slow Cooker Beef-and-Barley Stew

Monday Easy Chicken Casserole

Tuesday Cottage Roll With Vegetables

Wednesday Cheesy Baked Gnocchi with Kale (picture below)

Thursday Hamburger Scramble

Friday — Pizza

Saturday Spaghetti With Asiago Meatballs

How It Actually Went

Here’s what we actually had this week. We had leftovers from the stew on Sunday, so the Chicken Casserole fell off the menu. There were leftovers from the Cottage Roll too, so we bumped the Gnocchi to Thursday, and dropped the Hamburger Scramble.

On Thursday, I made the Gnocchi, and it was very tasty – we don’t remember ever having gnocchi before. We’ll make it again, but with a bit less kale next time. I assembled the casserole ahead of time, and stored it in the fridge, then popped it in the over at suppertime.

Sunday Slow Cooker Beef-and-Barley Stew

Monday Slow Cooker Beef-and-Barley Stew

Tuesday Cottage Roll With Vegetables

Wednesday Cottage Roll With Vegetables

Thursday Cheesy Baked Gnocchi with Kale (picture below)

Friday — Pizza

Saturday Spaghetti With Asiago Meatballs

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Cheesy Baked Gnocchi with Kale

Cheesy Baked Gnocchi with Kale

Posted in meal planning