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  1. Sunday, April 14, 2019

    Week 620 Weekly Menu

    Hey, everybody. Time for some weekly meal planning!

    Week 620 weekly dinner menu: sweet potato burritos, shepherd's pie, pesto gnocchi, chili and breakfast for dinner

    – Sweet Potato & Black Been Burritos or Rice Bowls

    – Shepherd’s Pie

    – Pesto Gnocchi

    – Leftovers

    – Chili

    – Eat out

    – Easter Sunday! Ham, crispy rosemary roast potatoes, and spinach strawberry salad. Homemade rolls, too!

    Please pretty please share your own meal plans in the comments below! They are such a help every week for me and I know for others, too! Thank you and have a great week!

  2. Friday, April 12, 2019

    Meagan Francis, Co-Host of The Mom Hour Podcast, Talks Motherhood, Food and Her Most Versatile Recipe (Ep. 53)

    This Week for Dinner Podcast: Interview with "The Mom Hour" Podcast Co-host Meagan Francis (Episode 53)

    Today on the podcast I get the chance to interview my friend and colleague Meagan Francis. Meagan is co-host of the podcast The Mom Hour, an author, and an all-around thoughtful, inspiring person. Meagan and I talk about all kinds of topics related to parenting, from how motherhood has evolved to offer new career opportunities for women, the impact of social media on parenting, food values, cooking tips and more. Meagan also describes her favorite go-to recipe, one that provides a base for at least four other dinners every time she makes it. I hope you enjoy getting to know Meagan and walk away with feeling ready to get in the kitchen and cook, no matter how busy you are!


    Multi-tasker Pork Shoulder
    This pork shoulder can be prepared on one day and used for several more meals! Ideas for modifications in the notes below.
    • Boneless or Bone-In Pork Shoulder
    • A few swigs of your favorite oil
    • Herbs and spices, your favorites (Meagan's suggestion: minced garlic, salt, Mexican spice blend, sometimes oregano/thyme/rosemary depending on what you'll be using the meat for; garlic/salt and whatever mix you like!)
    • Liquid: Stock (beef, chicken, or vegetable), Beer, or Mix of water and orange juice
    • Optional: Limes or oranges halved
    • Optional: Sliced onions
    1. It's generally easiest to cut the shoulder up into fist-sized pieces, but not necessary.
    2. Drizzle oil into the bottom of a dutch oven and heat over medium-high heat on the stove while preheating the oven to 250º F.
    3. Rub the shoulder all over with your choice of herbs/spices This first go around can be mildly spiced because you can re-season the meat in all its incarnations.
    4. Sear all sides of the meat in the oil for a few minutes on each side until golden brown
    5. Add your choice of liquid to the pot. Meagan also likes to add oranges or limes, cut in half, to the bottom of the pot as well, and you can't go wrong adding some sliced onions either now or earlier, while the meat is searing.
    6. Put in the oven for 6-7 hours. You want the meat to be falling apart. If you don't have quite this much time, you can increase the heat to 275 or 300, but if you have less than 4 hours I'd recommend using a pressure cooker.
    7. When you pull the pork shoulder out it should pull across easily with two forks.
    As Carnitas: Heat the shredded meat in hot oil on the stovetop or under the broiler in your oven until it's crispy-brown. Season with lime and cilantro. Serve with tortillas, onions, more lime and cilantro, queso fresco, pico, or whatever you like.
    Shredded as-is: Serve with rice/potatoes and a vegetable
    BBQ Pulled Pork: Mix meat with barbecue sauce and serve on buns as pulled-pork sandwiches.
    Meagan's Magical Mix: Roughly chop 2 sweet potato (skins on, natch) and roast in the oven at 400º F until nearly soft. Add to a hot, oiled skillet with shredded pork, lime, and cilantro and stir until you have a golden-brown hash. Serve with eggs over easy or medium. This is the Day 3 version of the recipe, the one Meagan's son Owen called an "almost 10!"


    It’s easy to listen to the show!

    • Via the web: Click the play button below!
    • Via an app: Search “This Week for Dinner Podcast” on your favorite podcast app (iTunes, Overcast, Stitcher, Spotify, etc.).

    Other Stuff!

  3. Sunday, April 7, 2019

    Week 619 Weekly Menu

    Spring break is over and it’s back to the normal routine of life. Our oldest Cate went to visit her aunt in Singapore last week and came home with a stomach bug, as often happens after an international trip. I suppose the fates wanted her to get the full experience. So this week I’m trying to make lighter, vegetarian meals to soothe her belly back to normalcy.

    Week 619 Weekly Dinner Menu: Caprese Salad, Sweet Potato & Black Bean Burritos, Lentil Rice Bowls, and Breakfast for Dinner

    – Caprese Salad
    – Baguette

    Sweet Potato & Black Been Burritos or Rice Bowls

    Lentil Rice Bowls with Lime Tahini Dressing

    – Leftovers

    – Potluck Party

    – Eat out after cello recital

    – Breakfast for Dinner: Waffles, Eggs & Fruit (Birch Benders Paleo Pancake & Waffle Mix for me, normal waffles for everyone else)

    Your turn! Share those menus in the comments, plain or fancy!

  4. Monday, April 1, 2019

    Week 618 Weekly Menu

    Hey, all! It’s Spring Break for us and I apparently have entered vacation mode because I haven’t done the weekly menu yet! This menu may go straight in the garbage depending on how our staycation goes, but may as well throw something together!

    Week 618 Weekly Dinner Menu: Asian Chicken Salad, Turkey Burgers, Roast Chicken, Indian Pork Roast

    – Pat’s Asian Chicken Salad

    – Homemade Turkey Burgers

    – Eat out (mini trip to the desert)

    – Eat out (mini trip to the desert)

    – Eat out (mini trip to LA)

    Roasted Chicken
    – Roasted Potatoes and Salad

    – Indian Pork Roast 
    – Rice and Roasted Vegetables

    Please share your menus below! (I am so grateful week after week to have your ideas to inspired me!)