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Sunday, April 12, 2020

Week 670 Weekly Menu

Happy Easter, Happy Passover, Happy Spring! I hope whatever you are celebrating during this time of quarantine it is filled with joy and food.

I actually totally forgot to plan for Easter on my menu last week. This Goundhog Day life is messing with me! So today we are having ham, funeral potatoes, kale salad,orange rolls, fresh fruit and yogurt. The bread is rising now!

Week 670 Weekly Menu: Monday - Leftovers; Tuesday - Island Pork; Wednesday: Pesto Pasta; Thursday - Stuffed Peppers; Friday - Leftovers; Saturday - Takeout local!; Sunday - BLTs

Not sure what’s going on…I know I cooked last week, but apparently I didn’t cook anything on last week’s menu! Oh, wait, there were two nights where kids ate leftovers and Nate and I did takeout because I was SO TIRED OF THE KITCHEN. 😉

MONDAY:
– Leftovers!

TUESDAY:
– Island Pork with Sticky Coconut Rice

WEDNESDAY:
– Pesto Pasta

THURSDAY:
– Stuffed Peppers

FRIDAY:
– Leftovers

SATURDAY:
– Local Takeout Night

SUNDAY:
– BLTs

Thank you in advance for sharing your own menus in the comments below! I love reading them and I know they are helpful not only to me but to so many others!


10 Comments »

  1. 1
    Greg H.

    Happy Easter, Jane!

    Sun: Baked ham, roasted butternut squash and yams (Rachel Ray), homemade focaccia (a friend bought a big sack of yeast and shared with everyone), Vidalia onion soufflé (Southern Living magazine)

    Mon: turkey jook (Chinese rice porridge), sautéed chard

    Tues: Dan Dan Noodles

    Wed: Ricotta and yam dumplings with collard greens and ham (Frank Stitt’s Southern Table)

    Thurs: leftovers

    Fri: leftovers

    Sat: leftovers

  2. 2
    Sarah

    Sunday: Roast lamb, potatoes, carrots, peas
    Monday: Shepherd’s pie from leftovers
    Tuesday: Pizza for son’s birthday
    Wednesday: Broccoli-cheddar soup
    Thursday: Spaghetti and meatballs
    Friday: Chili
    Saturday: Pierogies

  3. 3
    Kim from PA

    Happy Easter!

    Sun: Leftover lasagna…..very odd to not have Easter brunch or dinner with family, but we are all following the Stay Safe. Stay Home rules.
    Mon: Chicken fajitas
    Tue: Roasted turkey, stuffing, carrots
    Wed: Sheet pan kielbasa, corn, & red peppers with mustard sauce
    Thu: Frittata, grainy toast
    Fri: Homemade pizza, salad
    Sat: Shrimp Caesar salad

    Sun: BBQ chicken, roasted potatoes, peas
    Mon: Baked haddock, baked sweet potatoes, salad
    Tue: Chicken noodle soup
    Wed: Frittata, slices oranges
    Thu: Avocado toast, salad
    Fri: Seared scallops, green beans, salad
    Sat: Sloppy Joes, carrot & celery sticks

    Stay Safe!

  4. 4
    Vicki Tunell

    Monday: Feta Corn Pasta and Roasted Brussels Sprouts

    Tuesday: Chicken Parmesan Soup and Garlic Rolls

    Wednesday: Indian Butter Chicken and Peas

    Thursday: Spring Vegetable Thai Curry and Spring Roll Salad

    Friday: Bacon Cheeseburgers and Salad

    Saturday: Carne Asada Cheese Tacos with Fresh Salsa and Guacamole

    Sunday: My husband’s birthday, I’m hoping he will tell me what he wants before I have to go grocery shopping 🙂

  5. 5
    Jenn

    I’m just cooking a few dishes and having leftovers so not really assigning meals to days right now. This week’s meals are:

    Italian Veggie Pie (served with green salad, broccoli, or cucumber & tomato salad, and bread depending on the day)
    https://www.myrecipes.com/recipe/italian-vegetable-pie

    Black Bean & Quinoa Enchilada Bake (served with chips & salsa, cheese quesadillas, green salad, etc. depending on the day)
    https://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/

    Tikel Gomen (Ethiopian cabbage & potato dish), black eyed peas, roasted okra
    https://thestayathomechef.com/tikel-gomen-ethiopian-cabbage-dish/

  6. 6
    NancyS

    Sunday: Polish Sausage, cucumber salad, parsley potatoes, 30 minute rolls
    Monday: White chicken chili, cornbread, salad
    Tuesday: Spaghetti and Meatballs, salad, garlic bread
    Wednesday: Chicken gyros with tzatziki, hummus
    Thursday: Beef and Broccoli, Rice, wontons,
    Friday: Pork Carnitas, cabbage slaw
    Saturday:rice bowls?/leftovers?

  7. 7
    Jenn

    I’m batch cooking a couple of meals for the week so I’m not assigning specific meals to specific days. Here’s what’s on the menu for this week.

    Italian Veggie Pie – served with broccoli, green salad, tomato & cucumber salad, etc. (depending on the day) and bread
    https://www.myrecipes.com/recipe/italian-vegetable-pie

    Black Bean and Quinoa Enchilada Bake – served with chips & salsa, green salad, cheese quesadillas (depending on the day)
    https://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/

    Tikel Gomen (Ethiopian cabbage & potatoes), black eyed peas, roasted okra
    https://thestayathomechef.com/tikel-gomen-ethiopian-cabbage-dish/

  8. as always, thank you thank you!

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