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Sunday, July 26, 2020

Week 685 Weekly Menu

A few more carry-overs this week. Right now I am sick of the kitchen, I’ll admit it! But the show must go on…wish me luck! (And sending luck back to you if you’re in my boat!)

Week 685 Weekly Dinner Menu: Monday - Enchiladas; Tuesday - Boursin Turkey Baguettes; Wednesday - Thai Chicken Curry; Thursday - Leftovers; Friday - Pesto Chicken Salad; Saturday - Takeout; Sunday - Island Pork with Coconut Rice

MONDAY:

TUESDAY:

WEDNESDAY:

  • Thai Curry Chicken & Rice

THURSDAY:

  • Leftovers

FRIDAY:

SATURDAY:

  • Local Takeout

SUNDAY:

Thank you for sharing your menu in the comments below! As always, I am so grateful for all the menus to read through every week!


11 Comments »

  1. 1
    Greg H.

    Sun: Halibut en papillote, baked yellow squash tots
    Mon: Sweet and sour salmon and bok choy (Omnivore’s Cookbook)
    Tue: Asparagus wrapped in pastry and prosciutto, corn on the cob
    Wed: Pattypan squash parmigiana with pasta
    Thurs Green salad with smoked salmon
    Fri: Spinach salad with carmelized onions and warm bacon dressing, breadsticks from scratch
    Sat: take out (Din Tai Fung!)

  2. I’m right there with you, sister. They kitchen peaks and valleys during the pandemic have been no joke! And, with everyone being home 24/7, the family is eating leftovers for lunch. And, that means I have to plan an extra meal during the week. Booooo.

    Sunday: Baked mac and cheese casserole (America’s Test Kitchen recipe) and roasted Brussels sprouts
    Monday: Lasagna roll-up bites and asparagus
    Tuesday: Pad Thai and seaweed salad
    Wednesday: Chicken nuggets and mixed vegetables
    Thursday: Lettuce cups and broccoli
    Friday: Pizza night!
    Saturday: Out

  3. No menus for me this week, as this is vacation/staycation week for us. I do have a request, though. Could you do a post about what to do when the week’s menus don’t work out as planned? I would be interested to know how you improvise as the week goes on and decide which plans to carry over and which to scrap. Thanks!

    • Hi Sarah! Great questions! Here are a bunch of thoughts/answers!

      – If we end up not eating what’s planned, it usually means we did take out OR I have more leftovers than I was expecting.

      – I will move things around during the week based on mood and/or whether or not I made it to the store and got ingredients. Also, sometimes a work day gets busy and I have less time to cook, so then I’ll either opt for takeout or cook something I had planned from another day that’s easier. Usually the recipes that get scrapped during a busy week are simply the ones that take more time to cook.

      – Going to the store is key. If I don’t make it to the grocery store after planning my menu, using my shopping list based on the menu, then the week is sunk. I find the planning is not hard, it’s the shopping that HAS to happen. I really try to prioritize my weekend grocery shopping to set myself up for a good week.

      – I usually carry over ideas from the previous week that weren’t made for one of two reasons. 1) It’s something I really like and was looking forward to, so I still want to make it! 2) I bought the ingredients for that item the week before, so it only makes sense to make it still make it! I love it when that happens because it’s less food on the shopping list!

      I hope this is helpful! 🙂

  4. 4
    Vicki

    I’m with you Jane and Bonnie! I’m having to cook more too because everyone is home, it wears on a person 🙂

    Monday: Breakfast for Dinner and Fresh Fruit

    Tuesday: Feta Corn Pasta with Tomatoes and Seasoned Meat for Hubby

    Wednesday: Sausage Bread Cups with Crispy Potatoes and Peas

    Thursday: Chicken Parmesan with Broccoli

    Friday: Turkey Avocado Burgers and Homemade Chips

    Saturday: Camping–camp food

    Sunday: Chicken Tacos with Tomatillo Salsa and Fresh Veggies

    • it most certainly DOES wear on a person! Food is a priority for me as I know it is for you and Bonnie…so it’s worth it, but, man, it’s a lot of home cooking right now!

  5. 5
    Bex

    S – Breakfast for dinner
    M – Local takeout
    T – Tortellini & marinara
    W – Sausages and sauteed spinach
    T – Cajun chicken pasta  
    F – Sausage rolls, roasted carrots 
    S – Leftovers

  6. 6
    Kim from PA

    Sun: Chicken & waffle casserole, watermelon
    Mon: Scallops, corn on the cob, salad
    Tue: Chicken Parmesan, salad
    Wed: Shrimp Caesar salad
    Thu: Pepperoni & Italian cheese frittata
    Fri: Cod with pesto, zucchini
    Sat: Chicken, rice, and black bean burritos

  7. you people are the best! thank you!!!!

  8. Thanks for your feedback. It is super helpful and I will be saving it for future reference!

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