Weekly Meal Plan 20160430

We have a busy week coming up, so the plan will probably change as we go along. However, it helps to have something to guide us, even if we veer off course occasionally (or frequently!)

It’s our wedding anniversary on Monday, so we’ll have a leisurely meal, with a Mongolian Hot Pot, where we can cook bits of beef and chicken, and a few vegetables. We’ll have a small cheese fondue too, because…why not? There are no calories on your anniversary!

I’m looking forward to the Chicken with Garlic, Tomatoes & Olives – we haven’t had that for a long time. It’s garlicky and delicious!

The Weekly Plan

Here is our plan for the week starting Sunday, May 01, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday — Peameal Bacon

Monday — Mongolian Hot Pot

Tuesday – Quesadillas

Wednesday Salisbury Steak

Thursday Chicken With Garlic, Tomatoes & Olives

Friday Hamburger Scramble

Saturday — Ravioli Puttanesca

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 20160423

Now that spring is here, we can cook a few meals on the barbeque. For this week, I picked lamb chops and burgers – they both taste better if they’re grilled.

The pork dinner on Tuesday looks a little fancy, but not too difficult – just mix up the vegetables, wrap the pork, and pop it into the oven.

Later in the week, when Keith is getting tired of cooking, we can have simpler dinners.

The Weekly Plan

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

Sunday — Lamb Chops

Monday — Crunchy Cornmeal Chili Chicken

Tuesday — Pork With Prosciutto, Sweet Potatoes and Pears

Wednesday — Ham and Pasta Skillet

Thursday — Beans & Wieners

Friday — Fajitas

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week – we did a very good job of sticking to the meal plan.

Sunday — Lamb Chops – grilled in the oven, with a mustard sauce – delicious!

Monday — Swiss Chalet — it was a busy day, so the chef was too tired to cook

Tuesday — Crunchy Cornmeal Chili Chicken (moved from Monday) – tasty coating, but a bit dry – we’ll cook for a shorter time if we make them again.

Wednesday — Ham and Pasta Skillet – Keith did the prep work, and I cooked this. We used more ham and less pasta than the recipe called for, and it was very tasty (picture below)

Thursday — Beans & Wieners – with beef wieners, not the turkey ones! I made this meal too, because it was an easy one (I pick the right times to volunteer)

Friday – Fajitas – Keith made these with ground beef, and fajita mix, with a few toppings.

Saturday – Burgers and spiralized vegetables (we got a new Spiralizer)

Ham and Pasta Skillet

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Weekly Meal Plan 20160416

Keith is going to Costco on Monday, so he’ll pick up one of their roasted chickens. That’s a quick, easy dinner, and there will be enough left over for a couple of lunches too.

The corned beef hash turned out pretty well last week, and you can see a picture below.

The Weekly Plan

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

Sunday — Burgers

Monday — Chicken, roasted

Tuesday — Pork Chops With Apples and Pears

Wednesday — Lemon & Herb Salmon Packets

Thursday — Shepherd’s Pie

Friday — Tortellini

Saturday — Lamb Chops

How It Actually Went

Here’s what we actually had this week.

Sunday — Chicken, roasted (changed Costco shopping day)

Monday — Burgers (switched Sunday/Monday meals)

Tuesday — Pork Chops With Apples (no pears)

Wednesday — Peameal bacon (the fish always disappears from the menu!)

Thursday — Shepherd’s Pie (store bought)

Friday — Ravioli with chunky tomato meat sauce (not great, but quick and easy)

Saturday — Bangers & Mash (Keith’s birthday, so he picked what he wanted)

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corned beef hash

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Weekly Meal Plan 20160409

Winter is still hanging around, with snow flurries and below freezing temperatures recently. When will it finally be spring? I’m tired of waiting.

No fish this week – I put scallops on the menu instead, to see if Keith will make those. We had this recipe in 2009, according to the blog post that I made (follow the link). Time to try it again! You can see the picture from 2009, at the end of this post.

The Weekly Plan

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

Sunday – Beans & Wieners

Monday – Slow-cooker Pork Roast with Beans and Spinach

Tuesday – Scallops With Carrots and Leeks

Wednesday – Flank Steak, Marinated (there’s one in the freezer, ready to cook)

Thursday – Chicken Thighs in Hot Sauce

Friday – Corned Beef Hash

Saturday – Tortellini

How It Actually Went

Here’s what we actually had this week. There were a couple of trips to Kingston, so we couldn’t stick to the original plan. Also, our granddaughter was here on Saturday, and made a special request.

Sunday – Beans & Wieners

Monday – Sandwiches

Tuesday – Slow Cooker Corned Beef and Cabbage

Wednesday — Corned Beef Hash

Thursday – Pizza

Friday – Beef Tenderloin on the barbeque (Finally!)

Saturday – Fish & Chips

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Scallops With Carrots and Leeks

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Weekly Meal Plan 20160403

We went way off our meal plan for last week, so maybe we’ll do better this week. Or not! There aren’t any special events this week (that I know of!), like the Easter brunch we had the previous week. All that cooking tired out the chef, I think, so he lost his enthusiasm for cooking, the rest of the week.

And it snowed again yesterday, after a few days of nice weather, so we can continue to have “winter” meals, like chicken stew. Maybe I’ll make that supper, to give Keith a break.

The Weekly Plan

Here is our plan for the week starting Sunday, April 3, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday – Pasta Carbonara With Mushrooms (picture below)

Monday – Pork Tenderloin with Roasted Potatoes

Tuesday – Ground Beef and Potato Scallop

Wednesday – Chicken Stew

Thursday – Quesadillas

Friday – Tilapia With Risotto

Saturday – Ribeye steak

How It Actually Went

Here’s what we actually ate this week — we did much better at sticking to the plan.

Sunday – Pasta Carbonara With Mushrooms — delicious!

Monday – Pork Tenderloin with Roasted Potatoes

Tuesday – Lamp Chops

Wednesday – Ground Beef and Potato Scallop

Thursday – Fajitas (chicken and beef versions)

Friday – Peameal bacon and omelettes (breakfast for dinner!)

Saturday – Ribeye steak

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Here’s a picture of the Pasta Carbonara, from a previous time that Keith made it.

pasta carbonara with mushrooms

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Weekly Meal Plan 20160326

Keith enjoys cooking our meals (most nights!), but doesn’t like to plan the weekly meals. To help out, I make a list in Microsoft Excel every weekend, and he uses that as his guide.

Sometimes he picks a different recipe, when it’s time to cook (especially if fish is the suggestion), but the weekly plan gives him some ideas.

The Weekly Plan

Here is our plan for the week starting Easter Sunday, March 27, 2016. There are links for some recipes, and others are made “freestyle”.

Sunday – Baked Ham (we are hosting an Easter buffet)

Monday – Crunchy Cornmeal Chili Chicken

Tuesday – Tortellini

Wednesday – Panko Pork with Arugula Apple Salad

Thursday = Slow Cooker Swiss Steak

Friday – Trout, grilled

Saturday – Veal Scaloppini

How It Actually Went

We made several substitutions this week.

Sunday – Baked Ham, and many other tasty items, including Southern Biscuits (Easter buffet). My sister made a delicious dessert – Lemon Delight – and you can see a picture below. Instead of serving it in a pan, she put individual servings in beautiful petal shaped baking cups.

Monday – Roast chicken from Costco (too tired to cook!)

Tuesday – Leftover chicken

Wednesday — Veal Scaloppini with asparagus (Keith passed the butcher shop where he likes to get veal)

Thursday – Slow Cooker Swiss Steak

Friday – Make Your Own Pizza (mini-pizza shells and toppings)

Saturday – Burgers on the indoor grill

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My sister’s Lemon Delight for the Easter buffet. One of her handmade chocolates is perched on top. They looked as good as they tasted, in beautiful petal shaped baking cups.

Lemon Delight for the Easter buffet

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Southern Style Buttermilk Biscuits

We’ve had a few winter vacations in Hilton Head, South Carolina, and Keith loved the biscuits that we had down there. He found frozen buttermilk biscuits at Sam’s Club, and would often cook a few of those to enjoy with our dinners.

Since then, he has looked for a recipe that tastes like those buttermilk biscuits, and finally found one that produced the results that he wanted. You can see a picture of them, below the recipe.

Recipe Changes

  • The original recipe calls for White Lily flour, because it’s made from southern wheat, which has a lower protein content than our northern wheat. Apparently that is better for quick breads and biscuits. We can’t find White Lily flour here in Canada, but the biscuits turned out beautifully anyway!
  • We had salted butter, so Keith used that, and slightly less butter than the recipe called for
  • Instead of buttermilk, he put 1 tbsp of vinegar into a cup of regular milk, to create “soured” milk
  • The biscuits were baked for 12 minutes, and that was just a little too long – they were a bit too dark on the bottom. Next time, we’ll bake them for about 11 minutes instead.
  • The last ingredient is 1/2 cup of sugar, to use as a topping. We didn’t add that, and a sugar topping wasn’t mentioned in the instructions.

Southern Style Buttermilk Biscuits

Makes 10 biscuits

Ingredients

  • 2 cups unbleached all-purpose flour, plus more for dusting the board
  • 1⁄4 teaspoon baking soda
  • 1 tablespoon baking powder (without aluminum)
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)
  • 1⁄2 cup sugar (for topping)

Directions

  • Preheat your oven to 450°F.
Mixing
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Kneading
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Baking
  • Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart – these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes – the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not over-bake!

Notes

The recipe had the following notes about handling the dough.

  • The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.
  • A food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
  • Pat the dough out with your hands, lightly. Don’t use a rolling pin – that will over-stimulate the gluten, resulting in a tougher biscuit.

Freezing

  • You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Our Delicious Biscuits

Here is a picture of our delicious Southern Style Buttermilk Biscuits. We’ll definitely be having them again, sometime soon!

Southern Style Buttermilk Biscuits

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