Hooray! Spring arrives this week – it has been a long winter, and we didn’t really need the snow storm that we had last week. We had fun with our little visitor though, and enjoyed an early birthday cake in the middle of the week. Every meal tastes better with a bit of chocolate cake at the end!
Last week was pretty busy, so I’ve picked some old favourites for this week’s menu. I don’t think we’ll have the energy to try new things, until we’ve recovered from all the activity. Maybe I’ll start looking for a new recipe or two for the upcoming weeks.
The Weekly Plan
Here is our plan for the week starting Sunday, Mar 19, 2017. There are links for some recipes, and others are made “freestyle”.
Sunday — Chicken, roasted
Monday — Salisbury Steak
Tuesday — Pasta Carbonara With Mushrooms
Wednesday — Pork Tenderloin in Lemon Sauce
Thursday — Veal Schnitzel
Friday — Chicken Thighs in Hot Sauce
Saturday — Peameal bacon
How It Actually Went
Here’s what we actually had this week. We had 4 of the planned meals, but switched around the days. On Sunday, Keith found a prime rib on sale, so we had that instead of roasted chicken.
The pork tenderloin and the peameal bacon fell off the menu, and were replaced by ham steak and sea scallops. And for the veal Schnitzel, we substituted thin slices of turkey breast. We’ve done that a couple of times now, and it works very well! It’s a little cheaper than the veal, and doesn’t get “chewy”, the way that veal can, if you cook it a minute too long.
Sunday — Prime Rib
Monday — Pasta Carbonara With Mushrooms
Tuesday — Veal Schnitzel
Wednesday — Salisbury Steak
Thursday — Chicken Thighs in Hot Sauce
Friday — Ham Steak