Weekly Meal Plan 20170729

Last week was really busy, but this week looks quieter, so I’ve put a couple of new recipes on the menu – the Flank Steak with Smashed Potatoes, and the Grilled Mustard Pork Chops. We haven’t tried Smashed Potatoes before, but they look easy, and I’ve heard other people rave about them. And how can you go wrong with potatoes?

The Roasted Chicken and Crispy Sprouts is a one-pan meal, so that should be a nice, simple Sunday dinner. Then we’ll have some old favourites for the rest of the week, like Pasta Carbonara and Ham Steak.

The Weekly Plan

Here is our plan for the week starting Sunday, Jul 30, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Roasted Chicken and Crispy Sprouts

Monday Flank Steak with Smashed Potatoes

Tuesday Pasta Carbonara With Mushrooms

Wednesday Grilled Mustard Pork Chops with Carrot Salad

Thursday Garlic Lemon Shrimp

Friday — Chinese Food

Saturday — Ham Steak

How It Actually Went

Here’s what we actually had this week. On Sunday, I made a whole roasted chicken, instead of using chicken thighs. I put potatoes in with the chicken, and carrots and Brussels Sprouts in another pan. It all tasted great!

On Monday, Keith made the flank steak, but marinated it ahead of time, with the ingredients from our old favourite recipe. I wasn’t sure if I’d like the parsley/jalapeno topping sauce, but it was really good! We put the sauce in a bowl, and let people take their own, instead of putting it on the steak before serving it. There’s a picture below.

Oh, and the smashed potatoes were wonderful too. I would definitely make those again! They were smooth and creamy inside, and a bit crunchy on the outside, with a touch of steak flavour from the pan.

Sunday — Chicken, roasted

Monday Flank Steak with Smashed Potatoes

Tuesday Pasta Carbonara With Mushrooms

Wednesday — Pizza

Thursday Garlic Lemon Shrimp

Friday — Chinese Food

Saturday — Ham Steak

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Parsley and Jalapeno Sauce for Flank Steak

It’s not too pretty, but it was delicious. It had a bit of zip from the jalapeno (we only used one, instead of two), and touch of lemon, which I love.

flanksteaksauce

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