Menu time! With a new look!
MONDAY:
- Mini roadtrip to a mountain or a desert or somewhere fun!
TUESDAY:
WEDNESDAY:
THURSDAY:
FRIDAY:
- Leftovers
SATURDAY:
- Takeout night
SUNDAY:
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!
Have a great week!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
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
chili! I need to do chili again!!!
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.
Leftovers
Roast Chicken(May do it in the crock pot, not sure yet), Risotto
Cheeseburger Salad
Tacos
Steak, Pasta and Sauce
Calzones
Pork and Mushroom Stir-fry, Fried Rice
feel better soon, ezzy! goodness there are so many bugs going around on top of all the omicron, it’s nuts!
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!
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
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. 🙂
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!
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!
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
your menu sounds delicious and I love the diverse meats!
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
cook once, eat twice is the BEST. good plan!