Menu Banner
  1. Monday, June 18, 2018

    Week 583 Weekly Menu

    Hello meal planning friends! SO….this week Nate and I are heading to Sweden to spend some time with my parents, siblings and sister-in-law. My dad was born in Stockholm and none of his children have been to Sweden, so now we are all finally going together…without kids! I keep joking that the plane ride with Nate will feel like an extended date. 😉

    My in-laws are coming to watch the kids and for the first few days it’s just my (angelic) father-in-law holding down the fort, so we’re picking simple and easy meals for them to prepare together this week.

    Weekly dinner plans - Week 583 Weekly Menu from This Week for Dinner

    – Pesto Chicken Pasta

    – Eat out

    – Spaghetti

    – English Muffin Pizzas

    – Hot dogs
    – Watermelon

    – Eat out

    – Trader Joe’s Frozen Mac & Cheese
    – Salad

    I’m going to buy a few other prepared dinner items from Trader Joe’s and I think that should keep everyone covered on the home front. Everyone wish Grampa Herms good luck!

    You all know the drill, please post your menu in the comments below! And if I disappear for the next two weeks know it’s because we are thoroughly enjoying Midsummer in Sweden!

  2. Monday, June 11, 2018

    Week 582 Weekly Menu

    Happy Monday! I think it’s time I finally get my menu together for this week. It’s kind of a funny week with the last day of school and whatnot. Should be fun!

    Week 582 Weekly Dinner Menu from Jane Maynard of This Week for Dinner

    Thai Basil Beef with Coconut Brown Rice

    Cora’s Mexican Ground Beef Tacos

    – Leftovers

    – Last day of school…eating on the fly!

    – Spaghetti
    – Salad

    – Attending a graduation party

    – Father’s Day Feast…whatever Nate wants, still TBD!

    You know the drill…time to share your weekly meal plan in the comments below! Thank you and have a great week!

  3. Thursday, June 7, 2018

    Kitchen Sink Orzo Bowls

    These kitchen sink orzo bowls are delicious and a new favorite go-to dinner option in our house, super flexible and you can use whatever ingredients you have lying about…you know, everything but the kitchen sink!

    Kitchen Sink Orzo Bowls, a comforting, nutritious and delicious go-to dinner recipe

    Last week when I went to the farmer’s market I had no idea what I was going to be making for dinner that night (despite having a meal plan ready…yeah, sometimes I don’t follow it, I’m only human). I decided to see what vegetables I could find at the market and go from there. Then I came home, rummaged through the cabinets and fridge and discovered a package of whole wheat orzo. The result of all this searching and finding is today’s recipe, kitchen sink orzo bowls.

    Easy and tasty kitchen sink orzo bowl recipe

    This is a very flexible recipe. Pretty much the only ingredient you have to have is orzo! Olive oil, onions, tomatoes, salt and pepper are also pretty necessary, too, but beyond that you can throw all kinds of yummy veggies and even chicken or fish with success. As a result of all this flexibility, I don’t have any measurements for you on this recipe. I’ll describe the technique and the approximate amounts of ingredients I used and then I encourage you to take this recipe and make it your own. And your own version will probably even change depending on the season or what is in your fridge on a particular day.

    Recipe for Kitchen Sink Orzo Bowls - use whatever you have in the kitchen to make this delicious go-to dinner

    The final result is a very homey, tasty dish, reminiscent of a classic casserole but much healthier. If you’re craving risotto but don’t feel like cooking risotto, this is a great alternative, providing a similar texture and flavor without the long cooking process. Enjoy!

    Kitchen Sink Orzo Bowls
    • Whole wheat orzo pasta (Definitely go whole wheat here! It's more nutritious and tastes the same! My favorite brand is Delallo Organic.)
    • Olive oil, a few tablespoons
    • Onion, about ¼-1/2 of an onion chopped
    • 2 cloves garlic, pressed through a garlic press
    • Cherry Tomatoes, halved, above one pint (you could also chop appx. 2 whole tomatoes)
    • Fresh vegetables, whatever you have lying around (I used 2 fresh summer squash)
    • Cooked chicken, chopped or shredded depending on your preference (About 1-2 chicken breasts' or a few thighs' worth of meat, I like the chicken to be grilled)
    • Dry white wine, ¼-1/2 cup or so (optional)
    • White balsamic vinegar, a few tablespoons (optional)
    • Pasta water, reserve 2-3 cups
    • Salt and Pepper
    • Spices and herbs if you like: parsley, oregano, basil are all good options (optional)
    1. Prepare orzo pasta as directed on the package. Drain, reserving 2-3 cups of the pasta water, and then set aside both the water and the orzo. I used about ¾ of a package of Delallo Whole Wheat Orzo to feed our family of 5 with some leftovers.
    2. In a deep, 12-inch skillet heat olive oil over medium heat. Add chopped onions and cook a few minutes until translucent.
    3. Add fresh garlic and cook, stirring, about 30-60 seconds. Add the chopped tomatoes. Reduce heat to medium low and let mixture cook for 5-10 minutes to really get the tomatoes to cook down.
    4. If using wine, add it now and cook about 5 minutes. Add vegetables and cook a few minutes until the veggies are al dente. (If you are using vegetables like carrots that take longer to cook, steam them ahead of time and just heat through at this point in the recipe.) If you aren't using wine and need a little more fluid in the pan, just add another swig or two of olive oil.
    5. Add the orzo to the pan. Add the white balsamic vinegar and then start adding pasta water about ½ cup at a time until you get a nice, creamy consistency. Salt and pepper to taste, adding herbs and spices if you choose. I simply used salt and pepper and it tasted great!



  4. Sunday, June 3, 2018

    Week 581 Weekly Menu

    Sorry about last week…we were, quite frankly, having too much fun over Memorial Day weekend and I blew it on the meal planning front! We had a strange week, too, so there wasn’t much cooking happening anyway. But we’re back in business this week.

    Week 581 Weekly Dinner Menu

    – Taco Salad

    – BBQ Grilled Chicken
    – Baked Beans and Salad

    Lentil Rice Bowls with Lime-Tahini Dressing

    – Chopped Salad with Chicken

    – Leftovers

    – Eat out night

    – Stir Fry

    Seriously, your menus from last time were a huge help for me as I planned today. As always, thank you for sharing your menus with us week after week…including this week! Can’t wait to see what you’ve got cooking, please share below!