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  1. Sunday, December 9, 2018

    Week 603 Weekly Menu

    I have a few carryover items from last week’s menu, which means no grocery shopping until later in the week, woohoo!

    Week 603 Weekly Dinner Menu for the week of 12/10/18: Monday - Pot roast; Tuesday - Hamburgers; Wednesday - Salmon; Thursday - Leftovers; Friday - Chili;  Saturday - Spaghetti Bolognese; Sunday - Leftovers

    MONDAY:
    – Pressure Cooker Pot Roast
    – Mashed Potatoes & Salad

    TUESDAY:
    – Homemade hamburgers

    WEDNESDAY:
    – Roasted Salmon with Urban Plates Chimichurri
    – Side vegetable dish of some kind

    THURSDAY:
    – Leftovers

    FRIDAY:
    Chili

    SATURDAY:
    – Cate’s friend birthday party night! We’re going to have pasta for all the girls and they can choose between Bolognese or Alfredo
    – Salad

    SUNDAY:
    – Leftovers (I think we’ll have even more leftover food by Sunday, so two nights of leftover this week!)

    You know the drill…share those weekly meal plans in the comments below! And have a great week!


  2. Monday, December 3, 2018

    Week 602 Weekly Menu

    Hello friends! I am buried in work, so getting just now getting my weekly menu pulled together. But here we are, done! Once again the blog forces me to get a little organized, which helps alleviate some of the work stress for sure.

    Week 602 Weekly Dinner Menu: Monday - Carne Asada Tacos; Tuesday - Pressure Cooker Pot Roast; Wednesday - Homemade Hamburgers; Thursday - Leftovers; Friday - Christmas parties; Saturday - Eat Out; Sunday - Roasted Salmon

    MONDAY:
    – Carne Asada Tacos with Fresh Masa Tortillas

    TUESDAY:
    – Pressure Cooker Pot Roast
    – Mashed Potatoes & Salad

    WEDNESDAY:
    – Homemade hamburgers

    THURSDAY:
    – Leftovers

    FRIDAY:
    – Nate’s work party and kids going to a Christmas party with friends

    SATURDAY:
    – Eat out night

    SUNDAY:
    – Roasted Salmon with Urban Plates Chimichurri
    – Side vegetable dish of some kind

    Thank you in advance for sharing your own weekly menus in the comments below. I don’t know what I would do without them each week when I sit down to plan! Thank you!


  3. Monday, November 26, 2018

    Week 601 Weekly Dinner Menu

    Happy Post Thanksgiving Week! I hope all you cooked and/or ate well the past few days! We have just a few more leftovers, but I think I’ll have a mutiny if I try to push it too far. So, I’m disguising the turkey in a chicken a la king recipe tonight. Don’t tell my kids!

    Week 601 Weekly Dinner Menu: Monday - Turkey a la King; Tuesday - Baked Ziti; Wednesday - Carnitas Tacos; Thursday - Leftovers; Friday - Homemade Pizza; Saturday - Eat Out; Sunday - Pot Roast dinner

    MONDAY:
    Turkey a la King

    TUESDAY:
    Lasagna Baked Ziti

    WEDNESDAY:
    Carnitas Tacos with Fresh Masa Tortillas

    THURSDAY:
    – Leftovers

    FRIDAY:
    Homemade PizzaHoney Goat Cheese and Margherita

    SATURDAY:
    – Eat out night

    SUNDAY:
    Pressure Cooker Pot Roast
    Mashed Potatoes & Salad

    Please pretty please share your own meal plans in the comments below! They are so helpful to me each week and I know many others find your ideas incredibly helpful, too! Thank you!


  4. Sunday, November 18, 2018

    Week 600 Weekly Menu + Our Thanksgiving Menu 2018

    Happy Thanksgiving Week! Below is our dinner menu for the week PLUS our plans for Thanksgiving. This week feel free to share your regular weekly dinner menu, your Thanksgiving menu or both in the comments!

    Click here or on the banner above to see all of my Thanksgiving-related content here on the blog.

    Week 600 Weekly Menu: Monday - Eat out; Tuesday - Bolognese; Wednesday - Leftovers; Thursday - Thanksgiving Feast!; Friday through Sunday - Leftovers

    MONDAY:
    – Corner Bakery Cafe (I have a work thing in the evening, so going to take advantage of the free kids meal night!)

    TUESDAY:
    Bolognese & Pasta
    – Salad

    WEDNESDAY:
    – Leftovers/Scrounge up whatever you can find in the kitchen, Family, as I’ll be busy cooking for Thursday!

    THURSDAY: Thanksgiving 2018!

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Leftovers

    SUNDAY:
    Turkey Soup with Rice
    – Homemade Bread (my Grandma’s recipe that is not published anywhere…saving that for the book I may never write ;))

    Can’t wait to see what you all have cooking this week! Thank you in advance for sharing!


  5. Friday, November 16, 2018

    Rose’s Creamed Onions

    Today I was going through my favorite Thanksgiving recipes to share them on Facebook and discovered something – I have never published Rose’s creamed onions recipe here on my blog. This is not right and I must rectify the situation immediately.

    Great Grandma Rose's Creamed Onions on a plate

    When Nate and I met and married, his great-grandmother Rose was still alive. She was in her 90s and still lived in the beautiful Colonial home where she raised her children. It wasn’t until she was 99 years old that she finally moved into an assisted living facility, where she requested a cane simply because everyone else had one. She also always wore a dress, even in exercise classes. She passed away just one month shy of her 104th birthday and I am so grateful to have had the chance to know her.

    Cate with her great-great-grandma Rose, who always made creamed onions for the holidays

    Rose was able to meet her first two great-great-grandchildren, both of whom carry her name. My daughter, Cate Rose met Great-Great-Grandma Rose a few times — meetings that of course involved many laughs, hugs, and camera flashes.

    Until she moved into assisted living, Rose made creamed onions for every holiday. Her creamed onions could always be counted on for Easter, Thanksgiving and Christmas. After she died, Nate’s grandmother and his mom both carried on the tradition. Rose’s creamed onions are beloved and elicit wonderful memories and feelings of love.

    Final Picture of Great-Grandma Rose's Creamed Onions Recipe from the food blog This Week for Dinner

    The first time I tried making Rose’s creamed onions was with Nate’s sister Jess at Thanksgiving. We inadvertently used pickled onions for the recipe and it was horrible, but also really funny. While the laughs were good, we were a wee bit disappointed at our failure. Thankfully I have since made creamed onions successfully with my girls, keeping the tradition alive.

    The more modern version of the recipe uses jarred onions, but Rose always used fresh pearl or boiler onions. The first time I made these after that initial failure, Cate and I could only find fresh onions at the store. Cate insisted that we stop looking and make the recipe the way Rose always did. She literally gripped the fresh onions to her chest, rejecting even the possibility of jarred onions. It was very sweet.

    My daughters making their great-great-grandma Rose's Creamed Onions recipesCate and Anna three years ago, making the creamed onions recipe together

    Whether you use fresh or jarred onions, the result is the same — delicious! The fresh onions take longer to cook, but if you cook them a long while, as Rose did, it works great. Either way you end up with layers of flat, soft onion petals that complement many different types of meals nicely. I will admit that my kids don’t love eating these onions nearly as much as they love making them, but I’m sure they will appreciate the taste as they get older. As my daughter Anna pointed out, even if you don’t like the onions that much, the cream around them is awesome! As for the adults in the family, we all love Rose’s onions. There are even several onion-averse members of the family who eagerly look forward to this dish each year. It’s just so good served alongside holiday food — as necessary for some family members as cranberry sauce.

    Top view of Great-Grandma Rose's Creamed Onion Recipe

    Rose's Creamed Onions
     
    Recipe for creamed onions from my husband's great-grandmother, Rose McCarthy. Perfect for all kinds of holiday meals.
    Author:
    Ingredients
    • 1 16-ounce jar onions (NOT pickled) or 1 pound pearl/boiler onions, fresh or frozen (about 20-25 total)
    • ¼ cup butter
    • ¼ cup flour
    • 2 cups half and half
    • 2 tablespoons Parmesan cheese
    • ¼ teaspoon dry mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • Pinch nutmeg
    • ¼ teaspoon paprika
    Instructions
    1. Preheat oven to 350 F.
    2. If you are using fresh onions, bring a large pot of water to a boil. Add onions and cook for 1½ minutes. Drain onions and add to an ice bath to stop cooking. Cut off the root end of the onions and then peel the outer layer off each onion. Set onions aside.
    3. Melt butter in a medium saucepan over medium heat. Once melted, add flour all at once. Whisking constantly, cook until butter has liquefied. The butter and flour will start out pasty, then boil for about 3-4 minutes, then it will foam a bit and become liquefied, about 5 minutes total. When it reaches this point, turn the heat down to medium-low and cook for 3 more minutes.
    4. Slowly add cold half and half, whisking constantly while adding.
    5. Raise the heat back up to medium and cook until the sauce thickens, between 5-10 minutes.
    6. Remove from heat and whisk in the Parmesan cheese, dry mustard, salt, pepper, and nutmeg.
    7. Add onions to the sauce, stir well, then pour into a 1½-quart baking dish. Sprinkle top with paprika.
    8. Jarred Onions: Bake uncovered for 10-30 minutes, until mixture is hot and bubbly. Cook longer if you want the top more browned.
    9. Fresh Onions: Bake uncovered for 60-90 minutes, until onions are very soft and top is very brown. If you want to cook the onions longer to make them even softer, cover with foil once the top is as brown as you want it.
    10. Frozen Onions: Boil frozen onions for 2 minutes then prepare as you would for the fresh onions.
    11. Creamed onions can be made a day ahead. Follow all directions until the baking step. Place unbaked creamed onions in the fridge, covered. The next day, remove baking dish from fridge, uncover, and let sit at room temperature while oven preheats. You will probably need to add 10-20 minutes of baking time.
    Notes
    Makes appx. 12 servings; Prep Time: 30 minutes; Cook Time: 10-20 minutes when using jarred onions, 60-90 minutes when using fresh pearl/boiler onions

     


  6. Sunday, November 11, 2018

    Week 599 Weekly Menu

    Hello! Let’s get right down to business, shall we?

    Week 599 Weekly Dinner Menu: Monday - Tortilla Soup; Tuesday - Chili; Wednesday - Lasagna; Thursday - Leftovers; Friday - Sausage Hoagies; Saturday - Eat out; Sunday - Taco night

    MONDAY:
    – Chicken Tortilla Soup

    TUESDAY:
    – Chili
    – Cornbread

    WEDNESDAY:
    – Lasagna

    THURSDAY:
    – Leftovers

    FRIDAY:
    Sausage, Pepper & Onion Sandwiches

    SATURDAY:
    – Eat out night

    SUNDAY:
    Taco night with fresh masa tortillas

    Thanksgiving is right around the corner! Here is a link to all of my Thanksgiving recipes and posts. Also, this is the best way to roast a turkey. Just sayin’.

    Back to this week’s dinner plans. Please share your weekly menu in the comments below! Thank you and have a great week!


  7. Friday, November 9, 2018

    Friday Show & Tell: Wild Kratts Live, Imperfect Produce, Native Deodorant and Oatly Update

    Happy Friday! I have a few things I want to share with you, so I think it’s time for Show & Tell!

    Wild Kratts Live

    Wild Kratts Live Show with the Family

    A few weeks ago we had the chance to take the kids to see the Wild Kratts Live 2.0 show, (big thank you to PBS Kids for the tickets). My kids love the Wild Kratts (even Cate who is pushing 14!). Nate and I kept the show a secret and surprised them the day we went. When we arrived we discovered we even had VIP tickets, which meant we had the chance to meet the Kratt brothers after the show. It was such a fun day!

    Chris and Martin talk with my kids at the Wild Kratts Live show

    If you have kids that like Wild Kratts I definitely recommend the live show. The show itself was adorable and the sound of children’s laughter was non-stop. Owen (7) was completely engaged the entire time. Cate decided that watching all of the little ones in the audience was as much fun as the actual show. Meeting the Kratt brothers was awesome. Chris and Martin have boundless energy and are so kind, speaking to each child individually and really taking their time with all the kids. We walked away from the experience in a great mood, with positive feelings and happy hearts.

    Meeting Chris & Martin at Wild Kratts Live

    Click here to check out the tour dates and locations!

    Imperfect Produce

    In my ongoing effort to make the food I buy more environmentally friendly, I recently started ordering from Imperfect Produce. In terms of environmental impact, the very best thing we can do is buy local. After that, buying food that would otherwise go to waste is pretty awesome, too. Imperfect Produce sources “ugly” and surplus produce from farmers and producers and then sells it at a discount to customers. The box of produce is delivered to your house each week. I love their mission since wasted food is something I think about all the time.

    Infographic explaining how the company Imperfect Produce works - they source imperfect and surplus fruit from farmers and deliver directly to customers

    I am absolutely loving Imperfect Produce. There is minimal packaging and all of the produce we have received has been awesome and delicious. Each week an email arrives reminding me to customize my box. You can choose from whatever they have in stock that week and there is both conventional and organic produce. In addition, it tells you were each item is grown. The website is so easy to use and my new system works great: I keep a list on my phone that tells me what will be coming each Friday from Imperfect Produce so that when I go shopping at the farmer’s market and grocery store each week I don’t overbuy anything.

    Imperfect Produce is expanding across the country and San Diego was one of their latest additions. Click here to visit their website and see if Imperfect Produce is in your city. I highly recommend them! (Note: Links to Imperfect Produce in this post are referral links. If you sign up using this link you and I both get a $10 credit. I have no relationship with Imperfect Produce other than being a customer and once you are a customer you can refer people, too!)

    Native Deodorant Update

    Remember my new favorite deodorant? I’ve been using Native for over a year now and still love it. In fact, I’m kind of addicted and have never had such a large stash of deodorant before. Their scents are just so great! Anyway, Target started carrying Native. Woohoo! Keep an eye out next time you visit Target!

    Oatly Update

    A few months ago I sang the praises of Oatly oat milk. Since then Oatly has become nearly impossible to buy because it’s just so darn popular (with good reason!). They had a day a few weeks ago where you could buy one case on their website. It felt like buying tickets to a concert – I had to set a reminder on my phone and it sold out within 20 minutes (I succeeding in getting a case!). I have confirmed with the Oatly team that they are building a factory here in the United States that will be opening in early 2019, which means pretty soon it will be much easier to get Oatly. I CAN’T WAIT. Good work, people. Keep the demand up! We want Oatly everywhere!

    That’s all I got! Have a great weekend!


  8. Sunday, November 4, 2018

    Week 598 Weekly Menu

    Hey meal planning compadres. I totally didn’t plan a menu last week. My apologies! But I’m back. Let’s get this menu done. I’m sick of my kids asking me what’s for dinner and not having an answer!

    Weekly Dinner Plan for the week of 11/5/18: Monday - Rachel Sandwiches; Tuesday - Kebabs; Wednesday - Naan Pizzas; Thursday - Chicken Tortilla Soup; Friday - Leftovers; Saturday - Eat out; Sunday - Chili

    MONDAY:
    Rachel Sandwiches

    TUESDAY:
    – Grilled Chicken & Vegetable Kebabs
    – Roasted Potatoes

    WEDNESDAY:
    Naan Pizzas
    – Salad

    THURSDAY:
    Chicken Tortilla Soup

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Eat out night

    SUNDAY:
    Chili
    – GF Cornbread (I learned I have a wheat allergy…so going to find a good cornbread recipe that doesn’t use wheat flour, wish me luck! or share a link in the comments if you have one!)

    Can’t wait to see what you’ve all got cooking this week! Please share in the comments!


  9. Monday, October 22, 2018

    Week 597 Weekly Dinner Menu

    Oh man, it’s almost Monday night. I need to make a menu and I need to go to the store. Here we go…

    Week 597 Weekly Dinner Menu: Sunday - Rotisserie Chicken; Tuesday - Naan pizzas; Wednesday - Tacos; Thursday - Kebabs; Friday - Leftovers; Saturday - Eat Out; Sunday - Frittatas

    MONDAY:
    – Rotisserie chicken from Sprouts
    – Roasted potatoes & salad

    TUESDAY:
    Naan Pizzas

    WEDNESDAY:
    Cora’s Mexican Ground Beef Tacos

    THURSDAY:
    – Kebabs on the grill
    – Salad

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Eat out night (Halloween fun in our cute village)

    SUNDAY:
    – Breakfast for dinner, probably Vegetable Frittatas

    Apparently I was a cooking slacker last week because I’m pretty much using the same menu, with a few tweaks. It’s one of those weeks I suppose!

    You know the drill, share your own meal plans in the comments to help all of us get inspired! Thank you!


  10. Sunday, October 14, 2018

    Week 596 Weekly Dinner Menu

    Hello all! We’re off to see Disneyland decked out in Halloween decorations! But before hitting the road I’m getting the week’s menu square away…

    Week 596 Weekly Dinner Menu: Monday - Leftovers; Tuesday - Naan Pizzas; Wednesday - Orange Chicken; Thursday - Kebobs; Friday - Leftovers; Saturday - Frittatas; Sunday - Eat Out Night

    MONDAY:
    – Leftovers

    TUESDAY:
    Naan Pizzas

    WEDNESDAY:
    Grammy’s Orange Chicken
    – Rice and Vegetable (whatever I find at the farmer’s market)

    THURSDAY:
    – Kebabs on the grill
    – Salad

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Breakfast for dinner, probably Vegetable Frittatas

    SUNDAY:
    – Eat out (Family Concert at the San Diego Symphony!)

    Done! Now off to say hi to Mickey and Minnie! Be sure to share your meal plans with us in the comments below. Thank you and have a delicious week!