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

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 (to be updated later).

Sunday – ??

Monday – ??

Tuesday – ??

Wednesday – ??

Thursday – ??

Friday – ??

Saturday – ??

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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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Weekly Meal Plan 20160709

Our granddaughter will be visiting again this week, so we’ll have food that she likes on Wednesday and Thursday. Also, Quesadillas and Ham Steak are easy to make, at the end of a busy day.

The new recipe this week is Easy Lasagna Skillet, that might leave some leftovers for my lunch on Tuesday. It had good reviews, and we’ll be able to use the leftover cream cheese from the Chicken Stew that we made recently.

It’s been a long time since we had barbecued ribs, so I’ve put them on the menu, and maybe Keith will be in the mood to cook them on Saturday. I could even make some coleslaw, as a side dish!

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 10, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Lamb Chops

Monday Easy Lasagna Skillet (we didn’t like this – see notes below)

Tuesday Chicken Thighs in Hot Sauce

Wednesday — Quesadillas

Thursday — Ham Steak

Friday — Tortellini

Saturday Ribs, Barbecued Back

How It Actually Went

Here’s what we actually had this week – we went waaaay off of the original plan! Our snack turned into a meal on Sunday, so we bumped the Lamb Chops to Monday.

I made the skillet Lasagna on Tuesday, and it was edible, but just barely. The noodles were unevenly cooked, so maybe it should have been stirred more often. Anyway, it’s off the recipe list, and we won’t be having that again.

Instead of chicken thighs, Keith made cornmeal chicken, and we all enjoyed that. The leftovers were good for lunch the next day too!

Sunday — Cheese & Crackers

Monday — Lamb Chops

Tuesday Easy Lasagna Skillet (not good!)

Wednesday Crunchy Cornmeal Chili Chicken

Thursday — Fish & chips

Friday — Ham Steak

Saturday Ribs, Barbecued Back

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Quick Chicken Stir Fry

While flipping through a magazine, I saw a quick recipe for Chicken Stir Fry. It said to cook a bag of cole slaw mix in some oil, then add shredded rotisserie chicken and some stir fry sauce, then serve it.

That sounded easy, so I tried it, with a few variations. It was delicious, and you can see the before and after pictures below.

You could add a few more vegetables, if you had some on hand, to add more colour or crunch.

Ingredients

  • 1/2 of a 16 oz bag of Colourful Cole Slaw Mix
  • 1 tbsp Canola oil
  • 0.5 lb chicken breast, cut into 1” cubes
  • 3 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tsp chopped garlic
  • 2 tsp Frank’s Hot Sauce

Directions

  1. In a large frying pan, heat the oil over medium-high
  2. Add the chicken, and stir fry for about 5 minutes, until almost cooked through
  3. Add the cole slaw mix, and stir fry for 3 minutes
  4. Meanwhile, combine the remaining ingredients, to make a sauce
  5. Add the sauce to the frying pan, and stir for 1-2 minutes, to heat through.
  6. Serve and eat immediately.

Pictures

Here are most of the ingredients, when I was getting ready to cook.

chicken stir fry cole slaw mix ingredients

Here is the finished Chicken Stir Fry, ready to eat.

chicken stir fry cole slaw mix completed dish

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Weekly Meal Plan 20160702

It’s hard to do meal planning in the summer, because the weather can affect your appetite, and your willingness to cook dinner. We stuck to our plan pretty well at the beginning of  last week, but then our plans changed, and so did the meal plan.

I’ve got two new items in the plan this week – Foil-Pack Chicken Fajitas, and Marinated Pork Chops. Our granddaughter will be here for the fajitas, so she might enjoy assembling her own supper.

For the stir fry, I’ll try using a bag of coleslaw mix, instead of chopping the vegetables myself. That should be quick and easy!

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 03, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Beans & Wieners

Monday – Quick Chicken stir fry (using chicken strips and coleslaw mix == picture below)

Tuesday — Tortellini

Wednesday Marinated Pork Chops

Thursday — Fish & chips

Friday Foil-Pack Chicken Fajita Dinner

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. We skipped the Tortellini on Tuesday, and everything got bumped up a day. Keith was in the butcher’s neighbourhood on Friday, so he picked up some veal for supper.

Sunday — Beans & Wieners

Monday Quick Chicken stir fry – It was quick and easy, and almost as good as versions that take a lot longer to prepare. I added garlic, Dijon mustard, and Frank’s Hot Sauce to the sauce, to give it a little more zip. (picture below)

Tuesday Marinated Pork Chops – I forgot to marinate these overnight, so they weren’t as good as they could have been. Probably won’t make them again.

Wednesday — Fish & chips

Thursday Foil-Pack Chicken Fajita Dinner – Keith made his with ground beef, instead of chicken, and we all enjoyed them.

Friday Veal Schnitzel

Saturday — Ribeye steak

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Here are two pictures of the Chicken Stir Fry – the ingredients, and the completed dish. I also added garlic, Dijon mustard, and Frank’s Hot Sauce to the sauce, to give it a little more zip.

chicken stir fry - ingredients

chicken stir fry - ready to eat

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Weekly Meal Plan 20160625

We did pretty well at sticking to the meal plan last week, and even had some fish! Maybe we’re on a roll now, so I added a new fish recipe for this week – Grilled Tilapia Piccata.

Another new recipe is the Bruschetta Chicken Bake, which looks very easy to make. Maybe I’ll volunteer to make dinner that night! Our granddaughter will be here on Thursday night, so we’ll have Tortellini then – you can’t go wrong with kids and pasta.

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 26, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday Pasta Carbonara With Mushrooms

Monday — Peameal Bacon

Tuesday Grilled Tilapia Piccata

Wednesday Bruschetta Chicken Bake (picture below)

Thursday — Tortellini

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. Our granddaughter didn’t visit, so we swapped out the kid-friendly meals on Thursday and Friday.

The Bruschetta Chicken Bake was quick and easy to make, and pretty good. You can see a picture below. Next time, I’d use a smaller dish, and less stuffing mix, to get a better ratio of chicken and topping. In the picture below, I’ve saved most of the chicken for leftovers, and only a bit of the topping.

Sunday Pasta Carbonara With Mushrooms

Monday — Peameal Bacon

Tuesday Grilled Tilapia Piccata

Wednesday Bruschetta Chicken Bake

Thursday — Beef Tenderloin

Friday — Burgers

Saturday — Shepherd’s Pie

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chicken bruschetta

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