Tag: mealplan

Meals for the Week of 05.23.20

Here is our meal plan of dinners for the week! For breakfast, my husband eats cottage cheese and I usually have coffee. Lunches are generally leftovers from the night before. We also like to leave two nights open each week for either going out (take out for now, of course) or catching up on leftovers.

Saturday: Leftovers

We still had ground beef from taco salads on Thursday so we made these into nachos! An easy, and tasty, Saturday night dinner to enjoy while watching a movie (Goldeneye, which for the record is not very good lol).

Sunday: Egg Salad Sandwiches and Chips

Admittedly, this is a little weird as a dinner, but I had a craving. I love egg salad and add both red and green onions to give it flavor and crunch! This egg salad on ciabatta bread with those Hawaiian Sweet Maui Onion chips was totally droolworthy!

Monday: Smoked Brisket, Potato Salad, and Hawaiian Rolls

Here’s a fun fact about me: I don’t really care to eat smoked meats, but I love smoking meat. I love tedious recipes that require a lot of time and attention so smoking meat (we have a small smoker so it is somewhat high maintenance) is right up my alley! Today I smoked a 2.5 lb brisket which took about 8 hours. We paired this with store-bought potato salad and rolls, but I would not purchase these again. The potato salad (Resers brand) was weirdly sweet, even after I added salt and a couple extra hard boiled eggs.

brisket on red cutting board

Tuesday: Cilantro Lime Chicken & Pasta Salad

This dinner brings such a smile to my face! I was having a rough day due to work issues, so I was a real crabby Patty. My poor husband has to deal with my sourpuss attitude and I wasn’t very friendly when I got home. To cheer me up, he made this pasta salad with alphabet shaped pasta and I just love it! The pasta salad is actually this recipe, with pasta subbed for the quinoa. The chicken (which I HIGHLY RECOMMEND!) is this recipe, and was so delicious! We used chicken thighs and it was the perfect compliment to the lime-y marinade.

Wednesday: Stuffed Peppers

Stuffed peppers for me are one of those things I hated as a kid. I don’t think I have touched one since I moved out of my parent’s home. Recently though, I’ve come to find I really enjoy bell peppers so I figured I would give these another chance. I used this recipe, but with just ground turkey (the chorizo blend from Jennie O), split among only 4 peppers, and used a LOT more garlic because of course I did lol. They were great and I definitely can imagine we will add these to our list of easy meals. The one thing I would note is that while they don’t take much effort, they do take a good amount of time since they bake for ~45 minutes after stuffing.

Thursday: Leftovers

Nothing exciting to mention here… Normally we would have leftover for lunch, but we knew we really wanted to get poke for lunch on Friday. Since we still had cilantro lime chicken and pasta salad, we had this for dinner tonight instead.

Friday: Cheese Plate

We accidentally ended up eating lunch quite late today so dinner was a thrown together cheese plate, and I ain’t even mad. I grabbed poke for our lunch since I had to go into my office, but I didn’t get home with it until 2:30pm. Since we ate lunch so late, we decided on a lighter dinner and settled on a cheese plate to share. This was very much a “whatever is in the fridge” version so it is nothing fancy, just salami rounds, apple, cheddar, colby, and pepperjack cheeses with crackers. This, with a glass of La Petite Perriere Sauvignon Blanc, made for the perfect end to the week!

Meals for the Week of 05.16.20

Here is our breakdown of dinners for the week! For breakfast, my husband eats cottage cheese and I usually have coffee. Lunches are generally leftovers from the night before. We also like to leave two nights open each week for either going out (take out for now, of course) or catching up on leftovers.

Saturday: Air Fryer Chicken Parmesan and Gnocchi

This is one of those “clearing out the pantry” dinners since we had Trader Joe’s gnocchi and Primal Kitchen tomato sauce hanging around for a while. For the chicken, we just dredged chicken tenders in egg and then Italian breadcrumbs before putting in the air fryer at 370F for 14 minutes.

Sunday: Korean Spicy Pork

I love watching Marion’s Kitchen on Instagram and used her recipe here for this! It was very good and not terribly spicy. We served it with rice and roasted broccoli.

Photo from Marion’s Kitchen

Monday: Greek Chicken Salad

One of my great loves in life is marinated grilled chicken, and this recipe from Danae is perhaps my very favorite. We put this chicken on top of romaine with feta, cucumbers, red onion, and (store bought) tzatziki.

Photo from Danae at Recipe Runner

Tuesday: We Went Out

Sorry, folks, no recipe for today. We ended up getting Sizzle & Crunch and it was fantastic. Think Chipotle, but for Vietnamese food! I get rice as a base with grilled pork, all the veggies (except tomato), an egg, and their amazing cilantro sauce.

Wednesday: Basil Parmesan Salmon and Risotto

If you haven’t tried Skinnytaste recipes yet, you gotta get on it! I love this recipe for basil parmesan salmon, since it’s so easy and fast! We paired it with this super easy parmesan risotto and a small salad. Warning though: this risotto recipe makes a TON. I only made half of the recipe and we still had enough for this dinner, tomorrow’s lunch, and another dinner with a different main.

Thursday: Taco Salads

Does anyone else find themselves drawn to dips like a moth to a light? This past weekend I had purchased a pretty big (considering we are only two people and don’t snack that much) container of 5 layer bean dip on sale. I really wanted to use it up, so I put taco salads on the menu with the bean dip as a dressing. This dinner is super duper easy as it is just ground beef cooked in taco seasoning (highly recommend making your own instead of using pre-made since the sodium content is so high in them!), with romaine, cheese, and the bean dip as the dressing. I love crunch so I add cucumber to pretty much all my salads.

Friday: Scallops and Risotto

I warned you that the risotto would be making another appearance! To use up the remainder of the risotto, we decided to pair it with another seafood entree while also going through some of the freezer items. This evening we had scallops, which I just seared in the cast iron with butter (just make sure your scallops are really dry by patting them with a paper towel!), and then used the same pan to simmer more butter, white wine, and a spring of remaining basil. This dinner took all of 15 minutes to make and was quite good, especially with a glass of sauvignon blanc!