It’s my birthday on Sunday, so we’ll have a special brunch, and then burgers, or brunch leftovers for supper.
It looks like the weather will be a bit cooler, for most of the week, so that makes it easier to plan the meals. The Swiss Steak is one of my favourites all year round, and it tastes even better on fall days.
The Cranberry Chicken is the only new recipe on the menu, and we could use chicken thighs, instead of breasts. We have a package of those in the freezer, so we might as well use them!
The Weekly Plan
Here is our plan for the week starting Sunday, Sep 11, 2016. There are links for some recipes, and others are made “freestyle”.
Sunday — Burgers
Monday — Quesadillas
Tuesday — Cranberry Chicken Breasts With Mushrooms (picture below)
Wednesday — Slow Cooker Swiss Steak
Thursday — Ham Steak
Friday — Ravioli
Saturday — Trout, baked
How It Actually Went
Here’s what we actually had this week. After our big brunch on Sunday, we had a light supper of cheese and crackers. The burgers we had planned for that night were moved to Monday.
On Tuesday, I made the chicken, but used thighs, instead of breasts. I had dried cranberries, and they had a few dried cherries mixed in too. That added a bit of sweetness to the dish, and we both loved it.
Our Swiss Steak turned into a Beef Stew, and Keith made enough to last two days. So, the ham steak was moved to Friday, and we’ll have grilled steaks tonight, instead of fish.
Sunday — Cheese & Crackers
Monday — Burgers
Tuesday — Cranberry Chicken Breasts With Mushrooms
Wednesday — Beef Stew
Thursday — Beef Stew
Friday — Ham Steak
Saturday — Ribeye steak
Here are the Cranberry/Cherry Chicken Thighs With Mushrooms – they were delicious!