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Sunday, January 16, 2022

Week 734 Weekly Menu

Menu time! With a new look!

Week 734 Weekly Menu from Jane Maynard at This Week for Dinner


  • Mini roadtrip to a mountain or a desert or somewhere fun!





  • Leftovers


  • Takeout night


Please comment below with your own meal plan!

And, before we go, check out this egg yolk! Yes, that is an orange bowl. Yes, the yolk is the same color. And yes, scrambled eggs are orange instead of yellow when using these Happy Egg Co. Heritage eggs. No this is not sponsored. Yes, I am stunned by these egg yolks – they’re darker than the eggs from my backyard chickens!

Happy Egg Co Heritage Eggs - Dark Yolk

Have a great week!


  1. 1

    Sunday- leftover lasagna with salad
    Monday – Salmon, rice, and Brussels Sprouts
    Tuesday- beef stew and salad
    Wednesday -chili
    Thursday – leftover stew
    Friday – take out
    Saturday- leftovers

  2. 2

    Thankfully, despite coming down with something last Thursday, we got to everything planned last week. I’m still not felling 100% yet but I like to eat.

    Roast Chicken(May do it in the crock pot, not sure yet), Risotto
    Cheeseburger Salad
    Steak, Pasta and Sauce
    Pork and Mushroom Stir-fry, Fried Rice

  3. 3
    Kim from PA

    Sun: Hoagies
    Mon: Shrimp and grits, salad
    Tue: Meatloaf, kale, squash, and hazelnut salad
    Wed: Salmon chowder, homemade rolls
    Thu: Scallops, corn, salad
    Fri: Salmon burgers, chips
    Sat: Halibut, sweet potatoes, salad

    • I love that you say “hoagies” – I say “hoagies” – people usually look at me funny. I looked it up once and it’s PA (you) and part of NJ (me) where people use that phrase! a-ha!

  4. 4
    Greg H.

    I HAVE to get some of those eggs. I think the Sprouts down the street sells them. Sadly, the Bristol Farms is shutting its doors (they apparently used to sell those eggs as well) — I could always rely on that place to have any ingredient I needed.

    Sun: lamb chops with pistachio crust and pea puree (Lidia Bastianich recipe) & fennel risotto (from my trusty risotto cookbook i’ve had for 25 years)

    Mon: leftover siu yuk from last week with green beans (I used the Woks of Life recipe for the pork)

    Tues: poached chicken and giardianiera salad (from Lidia Bastianich’s newest cookbook I picked up a couple of weeks ago). The giardiniera I made in summer when I was on a pickling kick.

    Wed: Uova fra diavolo (from Stanley Tucci’s autobiography I just started reading) — gonna get some of those Heritage eggs for this one!

    Thurs: leftovers

    Fri: Salisbury steak and mashed potatoes

    Sat: leftovers

    • Bonnie Lawrence

      I just finished Stanley Tucci’s memoir! It was so good. And yes. I need to make every one of the recipes…starting with The Martini. 🙂

    • Greg H.

      You are right, Bonnie. I was so close to making a negroni yesterday when I saw that recipe! Next summer I’m definitely going to try buttering the corn with the bread.

    • You DO have to get the eggs!!

      Bristol Farms is closing?! wow! That’s too bad. Funny story, I saw you walking out of Bristol Farms one weekend but I was in my car! haha!

      Frazier Farms is great but I think that’s too far for you. So sad.

      I gotta get that tucci book!

  5. 5
    Bonnie Lawrence

    I am so jealous of your backyard chickens!! Sadly, my city won’t allow them. “Life” has really ramped up after the holidays so I’m taking advantage of Sunday Prep Day.

    Sunday: BLT Salad, rice and edamame pods

    Monday: Italian takeout leftovers (chicken parm & pasta) and roasted asparagus

    Tuesday: Skirt Steak with Pinto Bean Salad (America’sTest Kitchen “Ultimate Meal Prep” cookbook)

    Wednesday: Roasted Pork Tenderloin with Apples & Shallots (ATK Meal Prep) and buttered peas

    Thursday: Shrimp & Orzo Risotto (ATK Meal Prep) with cauliflower

    Friday: Homemade pizza night

    Saturday: Out

    Casserole of the week for school lunches: Hands-off Spaghetti & Meatballs

    • Guess what, Bonnie? We are down to only one chicken. Popcorn died last summer very unexpectedly. our egg supply is dwindling! it’s so sad.

      What do you store your kids school lunches in when it’s warm food? curious!

  6. 6

    Monday: Macaroni and Cheese and Broccoli

    Tuesday: Moroccan Spiced Grilled Chicken with Naan

    Wednesday: Sheet Pan Roast Chicken Thighs with Potatoes, Carrots, Artichokes and Peas

    Thursday: Lamb Meatloaf with Tahini and Carrot and Date Salad

    Friday: Butter Chicken, Rice Pilaf and Peas

    Saturday: Leftovers

    Sunday: Turkey Spinach Meatballs with Pasta and Caesar Salad

  7. 7

    We’re still on the cook once, eat twice plan, so our meals for the week are:

    Black eyed peas, green beans and sweet potato pie

    Buffalo chickpea lettuce wraps/tacos

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