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Sunday, April 28, 2013

Week 327 Menu

Happy Sunday, everyone! I just got back from The Big Traveling Potluck. It was wonderful for so many reasons and I am beyond happy that I went! Maggy and Pam from Three Many Cooks and Erika from Ivory Hut really know how to make everyone feel loved. I am so grateful they are my friends!

Big Traveling Potluck

The weekend was filled with wonderful speakers, a walk through the avocado groves, an Ethiopian coffee ceremony, an amazing locale with breathtaking views, great food and, most importantly, time spent with good, good people. Now that I am inspired and energized, back to the blog!

– Hamburgers
– Fruit and avocados from my trip this weekend!

– Chicken Caesar Wraps (nice idea, Jen!)

– The girls and I are going to Disneyland! Boys have to fend or themselves 🙂

– Anna has requested noodles, which we are interpreting as spaghetti. I’m sick of spaghetti, I think I’ll try to find some other pasta or noodle dish. Suggestions welcome!

Pulled Pork Sandwiches

– Eat out

– Leftovers and/or breakfast for dinner

As usual, reading through your menus from last week was such a help and inspiration. I am so grateful for all of you posting each week and being a part of this community! You know the drill…post your menu for the week, no matter how plain or fancy!


  1. 1

    Avocado groves! Jealous!

    Sadly, no avocado on my menu this week…

    Sat – homemade pizza (the amazing honey-goat cheese pizza from here! We’re big fans of it)
    Sun – out.
    Mon – chicken fajitas, homefries
    Tues – BBQ pulled pork sandwiches (crock), steamed veg
    Wed – skillet penne w/ chicken sausage & spinach
    Thurs – loaded baked potatoes, green salad
    Fri – BFD (just made 4 loaves of bread today, so it’ll probably be French toast on Friday)

  2. 2

    So jealous. Sadly I am allergic to avocados

    How about rigatoni with vegetables or parpadelle noodles? Those are my fav!

    Monday shaved asparagus pizza
    Tuesday late night doc appt so probably French toast or egg sandwiches
    Wed shrimp with rice and a vegetable
    Thur pork chops carrots and corn
    Friday probably take out subs
    Sat chicken tacos

  3. 3

    Monday: butter chicken with green beans
    Tuesday: leftovers
    Wednesday: tortellini with tomato sauce and salad
    Thursday: frozen pizza and salad
    Friday: fend for ourselves

    Pretty sad menu, but we’re still adjusting to a 4 month old baby and all the time-consuming things that come along with her! 🙂

    • jen

      Congrats! It took us a long time to really get back to cooking after a new baby… So wonderful but also sooooo busy!

    • Jane Maynard

      I feel like it took me over a year to feel like a normal person after the last baby – hang in there! it’s EXHAUSTING and, of course, worth it! 🙂

  4. sun: turkey shepherd’s pie with scallion cheddar crust
    mon: leftovers
    tues: steak pita pizzas
    weds: farfalle with broccoli and shrimp
    thurs: frontera chicken tacos
    fri: french dip sandwiches
    sat: out

  5. 5

    Sat- Grilled steak, brussel sprouts with prosciutto and raisins, new potatoes
    Sun- Chicken taquitos, corn salad
    Mon- Grilled chicken thighs, green beans with almonds
    Tues- Turkey empanadas, grilled veggies, quinoa
    Wed- Prosciutto, fig and spinach flatbread pizza, salad
    Thurs- Leftovers or take out
    Friday- Chef salad, garlic bread

  6. 6
    Susan in SC

    monday -turkey breast in the crockpot, mashed pototoes, gravy, green beans, stuffing, deviled eggs, biscuits
    wednesday-quiche and fruit salad
    thursday-beef stoganoff with lots of mushrooms, sugarsnap peas, baby carotts with honey
    saturday-shrimp, rice, big green salad, cheddar garlic drop biscuits
    sunday-sub sandwiches, fruit, raw veggies for picnic on the beach

  7. 7

    Sunday – wings on the grill, baked zucchini bites, salad and my kids!
    Monday – leftover rice and steak with salad
    tuesday – salmon and fries with veggies
    wednesday – out – fend for husband at home
    thursday – spaghetti with meatballs
    friday – out
    saturday -fend

  8. 8
    Erika B.

    I love pasts! I’m kind of obsessed with fusilli with spinach and cherry tomatoes in a lemon cream sauce right now.

    Sun-Minestrone, Bread, Green Salad with Dilled Honey Mustard Dressing, Cranberries, Apples, Candied Nuts and Parm
    Mon-Chicken and Rice (Trader Joe’s), Asparagus, Blackberries
    Tues-Leftover Soup, Toast, Fresh Salad with Leftover Dressing
    Wednesday- Special Dinner for Family 91st Birthday! Arugula Salad with Orange Poppyseed Dressing, Honey Almonds and Strawberries, Baked Ziti with Herbed Cheese Filling, Maple Glazed Carrots with Garlic and Chives, Crusty Bread and Butter, Lemon Bunt Cake (random, but things she likes)
    Thurs-Take Out or Frozen Something After Wednesday
    Friday-TBD, Probably Out

  9. It’s been a full week of grandparents in the house. Everyone has had a great time! But, eventually, we have to come back to reality. It’ll be tough. 🙂

    Sunday: A Low Country boil (link for those not familiar)
    Monday: Shredded chicken and pork lettuce cups
    Tuesday: Orange Beef with quinoa and vegetables
    Wednesday: Homemade calzones
    Thursday: Philly cheese steaks in green pepper bowls (a Pin-spiration)
    Friday: Pasta salad (Simple: pasta, veggies, vinaigrette)…need something light after a rather meat-heavy week 🙂
    Saturday: Out

  10. 10

    I hear you on getting sick of spaghetti. We have a girl who loves noodles too. Our Wednesday dish is my try at something different for noodles this week. I sometimes also like penne with grilled kielbasa and grilled veggies in it with a grilled lemon squeezed over, some evoo and fresh basil.

    Sun. Chicken Caesar wraps
    Mon. Tortilla pie – trying a new recipe
    Tue. Leftovers, I work late
    Wed. Cheesy Chicken broccoli egg noodle skillet (from Eating Well)
    Thu. Burgers and oven fries
    Fri. Homemade pizza

    Glad you liked the Caesar wraps idea. My hub swears they’re best with croutons right inside and I think he’s right. The crunch just takes it over the top! I also add tomato, totally not Caesar I know, but I love it.

    Happy week to all!

  11. 11

    no specific days …

    spaghetti, salad, green beans
    Mexican style Lasagna,broccoli
    Cheesy chicken and rice casserole, KFC biscuits (new recipe)
    Swiss and chicken casserole
    SOS, steakhouse potato salad

  12. 12

    Saturday – grilled portabello sandwiches, grilled aspargus, watermelon

    Sunday – pesto pasta with grilled chicken, green beans; watermelon, green salad

    Monday – planning on premaking turkey meatloaf to bake, but may change mind because it is so hot!

    Tuesday – crockpot vegetable alphabet soup, bread, salad

    Wednesday – taco night

    Thursday – breakfast dinner

    Friday – dinner at mom’s

    Saturday – dinner at a friends’ house (she’s a really good cook, so excited!)

  13. Oooh, I love chicken caesar wraps. This is my favorite recipe for them:

    I actually planned my menu yesterday, which is probably a record since I usually don’t plan until Sunday evening 🙂

    Sunday-Chicken Veggie Stir Fry and Homemade Fried Rice

    Monday-Roasted Salmon, Rice, Steamed Broccoli

    Tuesday-Greek Steak and Veggie Kabobs, Rice Pilaf, Warm pita, Homemade Tzatziki Sauce

    Wednesday and Thursday-Baked pasta with Meatballs, Garlic Bread, Green Beans

    Friday-Homemade Pizza and Green Beans

  14. Monday: out to eat”¦ free birthday meal to use!
    Tuesday: Kale Fried Rice [Yes, again. I am obsessed. Recipe coming tomorrow!!]
    Wednesday: breakfast for dinner”¦ I’m thinking waffles!
    Thursday: leftovers
    Friday: Spaghetti
    Saturday: Black Bean Burgers
    Sunday: Frisco Melts

  15. 15
    Lisa W.

    My lil guys loves every kind of pasta imaginable. 2 of his faves, not including plain pasta w/ oil & parmesan, are stir fry noodles w/ edamame, scallions, & pineapple (sounds weird but its yummy) & Chicken noodle soup.

    Su: Chicken-Veg Pot stickers/steamed rice/mandarin oranges

    M: Mac n Cheese/carrot sticks/salad

    Tu: Turkey-Bacon-Avocado Wraps/fruit salad/baked fries

    W: Antipasto-Stuffed Bread/cucumber-tomato salad

    Th: Leftovers
    Starting prep for wedding I’m catering on Sat.

    F: Hubby Cooks–Turkey Burgers/grilled zucchini/baked onion rings

    Sa: Catering Wedding! Tray pass–melon gazpacho w/ shrimp salad/pate on crostini/crab salad on cucumber slices. Dinner–Roast tri-tip/Peach-Rosemary glazed turkey breast w/ peach chutney/toasted pearl couscous pilaf w/ dates & pine nuts/caprese 2 ways (large slices undressed & marinated boccacini & grape tomatoes). Cheese & Olive Platter. Chocolate fountain w/ fruit.

  16. Looks like you had a great weekend! Is the first picture the avocado grove? If so, I would think the tree would be closer together like an orchard… interesting!

    Here’s my menu…

    quesadillas with mexican rice
    shrimp po’ boys with crispy roast potatoes
    mini taco pies
    homemade pierogies with salad
    crispy baked wings

    • Jane Maynard

      good observation, alley!

      so here’s the story with this grove. yes, once the trees are full grown they do in fact touch one another. this grove was started in 2009, so now is about the time that would start to happen, but sadly they suffered a pretty serious wildfire since they planted all the trees – they lost a bunch of trees that they had to replant and the ones that you see pictured survived but lost all their leaves and had a recovery period. eventually they will grow to the point that there isn’t really space between them – the farmer can’t wait for that because he said he has to cut SO many weeds on a regular basis because the trees aren’t touching one another (he’s an organic farmer). anyway, long answer to your question! 🙂

  17. 17
    Kim from PA

    Sun: Leftover pasta, shrimp, & kale
    Mon: Kale fried rice, big salad with carrots
    Tues: Angel hair with Italian sausage, salad
    Wed-Sun: Traveling

  18. 18

    Mon: Pasta with tomato sauce, salad
    Tue: Pork and pepper curry, rice
    Wed: Homemade pizza, salad
    Thur: Sausages, mash and peas with onion gravy
    Fri: Baked haddock, sweet potato fries, green beans
    Sat: Persian chicken, cous cous, roasted broccoli
    Sun: Dinner at mum’s, making 3 cakes, brownies and lots of cookies for a charity bake sale on Monday.

  19. 19

    Sunday – Pork roast, mashed potatoes, carrots
    Monday – Salmon, baked potatoes
    Tuesday – BBQ chicken, corn on the cob
    Wednesday – Leftovers
    Thursday – Pizza, salad
    Friday – Chicken quesadillas
    Saturday – Leftovers

  20. 20

    my girls love just noodles with a garlic butter and fresh parm. Its light and super yummy. Sometimes I add sweet peas to it.

  21. 21

    I may be taking you too literally about spaghetti, but I love to use angel hair instead in dishes. My husband does not like though so I have to plan it for when he is out of town, which lately is almost all the time!

    Monday– Just fish sticks and mac & cheese
    Tuesday– Chicken Ranch Tacos
    Wednesday– Tuna Alfredo
    Thursday– I made Marinara Sauce a couple weeks ago so we will have some from the freezer, over angel hair :)and maybe a salad
    Friday– I have been craving hot dogs!
    Saturday– Oven Fried Chicken Strips
    Sunday– Shredded Pork Wraps

  22. 22

    Wow, I hadn’t realized that I forgot to post last week’s menu. One of my roommates took over the weekends, so I’m covering the weekdays. I don’t know who has the better deal.

    In no order, the my menu for the week.

    Tuna Noodle Casserole
    Crock Pot Baked Ziti (Tuesday)
    Breakfast for Dinner
    Grilled Salmon

  23. 23

    I do a pasta like Erika’s (but I usually add more veggies like green beans or peas) ”” it’s delicious and all the kids love it, even though they aren’t fond of lemon.

    This week I officially have filled my legal pad with meal plans for the 14 months. It was kind of sad to get to the last page of it but great to look back at the things we’ve eaten over the last 14 months.

    Looking forward to getting back to a routine again since we’ve had various family in town for the last two week, both my husband and I have traveled for work, and the kids had major school events going on. Time for calm!

    Monday: Burgers on the grill, salads and pears.
    Tuesday: Taco bowls (like Chipotle).
    Wednesday: Grilled pesto chicken with roasted new potatoes and grilled zucchini and yellow squash.
    Thursday: Grilled sausages with that tomato, spinach and peas pasta (writing about it inspired me to make it).
    Friday: Philly portabello cheesesteaks with veggies to be determined.

  24. 24

    A recent Sunday dinner menu looks more like something you would have in the Fall or Winter than a Spring meal. But there was a good reason.

    Roasted Butternut Squash with Yogurt and Sesame Seeds
    Baked Potatoes
    Challah (home made)
    2011 Forest Ville Gewürtzraminer

  25. Sunday – Eat out
    Monday – Pasta with bacon crumbles, brocolli and salsa (leftovers)
    Tuesday – Slow-cooker Sweet and Spicy Chicken, rice, peas, apple sauce
    Wednesday – Dad’s Meatloaf with Tomato Relish, mac and cheese, peas
    Thursday – Beef Bourguignon, rolls
    Friday – Leftovers
    Saturday – Visiting Family

    Looks like you had a great time. What wonderful colors and sunshine.

    I have added more links to my recipes page, so several of my main dishes have links that you can find the recipe through.

  26. 26

    I just discovered this site, and love looking at what everyone is having for dinner! Great If I’m at a loss to start checking out this page from now on!

    For me here the menu for me, my husband and 5 year old daughter:
    MON: Cheesy Spaghetti Squash Casserole
    TUES: Green Lentil Soup and fresh bread
    WED: Mung Bean Curry
    THURS: Roasted Chicken, with roasted potatoes, and sauteed kale
    FRI: Big Salad (spinach, egg, bacon, red onions, croutons, cheese, cashews) with homemade dressing (olive oil, red wine vinegar, Dijon, and raw agave sugar)
    SAT: Chick pea soup with fresh bread
    SUN: Meat loaf, mashed potatoes, and peas with gravy…mmmm

  27. 27

    PW’s Tomato Cream Pasta is really good! It’s even better with a breaded chicken cutlet, or panko crusted baked shrimp on top 🙂
    And I can’t remember if I’ve mentioned this before; I made your Sweet Potato and Black Bean Burritos a while back and they were DELICIOUS!
    Sun: We had a BBQ: Smoked Ribs and Chicken, Cornbread Salad, Slow Cooker Pinto Beans, Potato Salad, Homemade Chipotle BBQ Sauce & Carolina BBQ Sauce, Strawberry-Rhubard Crumble Pie (The BF and I collaborated on this 🙂

    Mon: Ribeye’s, Sauteed Spinach with Lemon and Garlic, Iceberg Stack with Blue Cheese and Radish (Smitten Kitchen Cookbook)

    Tues: Chubby Chicken and Cream Cheese Taquitos, Guacamole, Chipotle-Lime Sour Cream for dipping & Refried Beans

    Wed: PW’s Tomato Cream Pasta, Marinated Tomato Wedge Salad

    Thurs: Out

    Fri: Dinner with parents

    Sat: Girls night!

  28. 28

    Love the blog, Jane. I’m all about the meal plan! It’s economical financially and it just makes for a week that runs more smoothly not to mention all of the yummies :-P.

    Here’s my “Nigerican” (Nigerian American) MP :-):

    Mon: I’m on call so: Leftovers! Cheese-Veggie Enchiladas.
    Tues: West African Cuisine: Jellof Rice, Collards, & Polenta
    Wed: Asian Shrimp Stir-fried veggies & shrimp, sticky rice
    Thur: Crockpot red lentils, Corn tortillas, and fresh cucumbers and tomatoes
    Fri: Meatless-Meatloaf
    Sat: Eating out with the girls
    Sun: Likely Soup of some sort.

    Happy cooking everyone :-D.

  29. 29

    I also am sooooo jealous of the Disneyland trip. We go to Disney World every yr, but never Disneyland. BooHoo. As for spaghetti I too am over it! Thankfully I planted a ton of basil and tomatoes in my garden.

    My pasta idea is…seasoned sauteed shrimp in garlic, olive oil and balsamic vinegar. Throw in some sun dried or cherry tomatoes and some fresh garlic. Then whatever pasta you boil, don’t strain but lift it straight from the cook pot to the skillet with the shrimp goodies and stir. Then toss in some mozzerella pearls…. They just start to get soft from the heat on the pasta and season accordingly. My crew loves farfalle, fusilli, orechetti and penne. That was my Sunday meal.

    Mon- Meatless Monday, Morningstar fake meat tacos, nachos and black bean burritos
    Tues- Shrimp pasta primavera, salad and bread
    Wed- World Cuisine Wed.( Poland)… Homemade Pierogies, Kielbasa and Polish Apple cake
    Thurs- Homemade Korean Spring rolls and Bahn mi sandwiches
    Fri- Family out for Iron Man 3…. No plans
    Sat- Gyros, cotttage fries and bakalava
    Sun- PoBoys…

    • Jessica E.

      World cuisine Wed. What a great idea!

    • 2wellsmade5

      I love love World Cuisine Wed, as you can see by our menu….we can’t contain our World Cuisine-ness! My kiddos our homeschooled, so I use it as a teaching tool for Geography also.

  30. 30
    Mimi Holtz

    So glad we finally had a chance to chat on the final bus ride Sunday! With our children all grown, the weekly menu is more flexible than it used to be! Luckily The Farmer brought home some grilled tri-tip to enjoy for lunch today, along with that yummy Kerrygold sweet cheddar cheese and avocados from our own groves. Hoping you’ll come visit someday! Our family farm is quite different from the groves we saw this weekend…40 years old and still moving forward! And if you wonder where baby avocados come from, or need to get a glimpse of Mother Nature at work, just visit me at Mimi Avocado! I’ll be stopping by to see you here…often! Xoxo

  31. Monday – German Sausage Pitas
    Tuesday – Hickory Chicken Thighs and Rice Pilaf
    Wednesday – Spicy Pork Ramen
    Thursday – Pork Chilli
    Friday – Bleu Cheese Hamburgers and Fries
    Saturday – Early Cinco de Mayo Party!

  32. 32

    Easing back into things this week-sadly, my 18yr old cat passed away last Monday.

    Mon-Tue-Red beans and rice (freezer-made ahead)
    Tue-Tortilla Soup
    Wed-Lasagna Roll ups(freezer-made ahead), salad
    Thurs-Shrimp fried rice, potstickers
    Fri-Hamburgers, sweet potato fries

  33. 33

    Thanks for your kind words. It’s been rough the past couple weeks.

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