Weekly Menu {4/22–4/28}

It’s a busy week around here. We are hosting dinner for our Community Group, and then I have our monthly Poetry Tea Time for homeschool, plus Dylan’s parents are coming to visit. Amidst all that, we are enjoying the tulips that have started blooming, sunshine streaming in through the curtains, and signs of spring everywhere. I hope you have a lovely week!

spring plates via Anthropologie

Here’s what’s on the menu—

Monday—Orange Sesame Chicken and Rice. I did not end up making this on Saturday so moved it to this week. I have to say, it wasn’t as simple as I remembered it being. I made a double batch, though, so we would have leftovers for lunches this week, and maybe that made it more complicated. I may search around for a replacement recipe.

Tuesday—Baked penne with Italian sausage and a big salad.

This is a really simple meal that feeds a large group well. I usually cook the penne noodles according to package directions. Drain in a colander and then put them back in the pot. Toss with a jar or two of marinara sauce (depending on how saucy you want it). Mix in the Italian sausage when it is done cooking. Spread it out in a 9 x 13” pan, and top with mozzarella cheese. Bake at 350º for 25-30 minutes, until bubbly and cheese is browning. You can use shredded mozzarella, but I really like to use the fresh mozzarella that looks like a log. Lay out slices over the top of the noodles. Add a few fresh basil leaves if you have them.

Wednesday—Grinder Salad sandwiches with sweet potatoes fries.

I came across this recipe on Pinterest a long time ago, but I think it had originally been part of the grinder salad recipes that went viral on TikTok. It is really tasty and easy to put together. My kids usually gobble them up. :) I’ve included the recipe I use below.

Thursday—Tuna Cakes with Green Beans (or roasted broccoli).

Friday—Steak Burrito Bowls. These look sooooo delicious!

Saturday—Ribs and scalloped potatoes while Dylan’s parents are here to visit us. We like to use the dry rub from this recipe and then our favorite barbecue sauce for the last step. The scalloped potatoes are a bit labor intensive, but they are very delicious. They are worth it for a special dinner at home.

Sunday—Leftovers

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Grinder Salad Sandwiches

Ingredients

• 1/2 head of iceberg lettuce, thinly sliced

• 1/2 red onion, thinly sliced

• 1/3 cup banana peppers, diced

• 1/2 cup mayonnaise

• 1 tablespoon red wine vinegar

• 1 teaspoon oregano

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• ciabatta rolls (or sub rolls)

• Salami

• Pepperoni

• Turkey

• Provolone Cheese

• Tomato slices

• Parmesan Cheese

Directions

• Preheat the oven to 350º.

• Mix the lettuce, red onion, banana peppers, mayonnaise, red wine vinegar, garlic powder, oregano, salt, and pepper in a large bowl. Set aside.

• Set out the ciabatta rolls on a baking sheet. Layer rolls with salami, pepperoni, turkey, and provolone. Bake in the oven until melty, 5-8 minutes.

• Remove from oven, top each sandwich with tomato slices and sprinkle with parmesan cheese. Then, top with the lettuce mixture. Cut sandwiches in half and serve immediately.

Weekly Menu {4/15–4/21}

Some weeks my menu comes together easily, and some weeks it takes a long time to pull together. This week felt more like the latter. I think part of the reason is that our weather is all over the map this week, and it was hard to decide what direction to go with the menu because of it.

All that to say, here’s what’s on the menu.

IMAGE VIA VERANDA

Monday—Hot Ham & Cheese Sandwiches with Spinach Salad with Bacon and Eggs

Tuesday—Broccoli Cauliflower Cheese Soup + Crusty Bread

Wednesday—Chicken with roasted cherry tomatoes served over spaghetti noodles. At the end of the summer, I made several batches of these Roasted Cherry Tomatoes preserved in oil. I still have a jar left in the fridge that I am going to use up. I cook the chicken breasts in our cast iron skillet and then add the cherry tomatoes to warm them. Serve everything over spaghetti noodles for a super easy, delicious dinner.

Here is a recipe I found that also looks tasty and uses roasted tomatoes—Creamy Pesto Chicken with Roasted Tomatoes.

Thursday—Meatball Soup

Friday—Homemade Pizza. I like to use this Bobby Flay recipe for my pizza dough, but I have also used this one from King Arthur Flour—The Easiest Pizza You’ll Ever Make—with good success. I am considering trying this Detroit Style Pizza for this time. And in terms of toppings, I like sausage and peppers, but my kids always want pepperoni.

Saturday—Orange Sesame Chicken and Rice. This is pretty simple to put together, and the kids like it. Win-win.

Sunday—Milk-braised Dijon Chicken served over mashed potatoes. I always love how this recipe turns out, and it is the perfect comfort food for a cozy Sunday night.

Have a great week!

Weekly Menu {4/8–4/14}

It’s starting to feel so much like spring—warm weather, garden plans swirling around in my head, birds singing. I’m excited to bring some lighter meals into our menu as the weather keeps warming up.

IMAGE VIA MAISON FLANEUR

Here’s what’s on the menu.

Monday—Leftover Copycat Panera Tomato Soup with Grilled Cheese. We love this tomato soup recipe! It is my middle daughter’s favorite, and she asked for it as the lunch for her birthday party last weekend. We have quite a bit left, so I’m going to heat it up and make some grilled cheese to go with it. It’s an easy weeknight meal that everyone loves. :)

Pro tip—make your grilled cheese in the oven. I discovered this from my mother-in-law, and it works so well! Butter the top and bottom of your sandwiches and lay them out on a sheet pan, add your cheese (I use a sharp cheddar and a white cheddar usually), and then bake at 350º for 7 minutes, flip and bake for 7 more. It may need a minute or two more, but play around and see what works for you. I think the bread comes out nice and crispy and the cheese evenly melted. Plus, they are all done at the same time. It’s a game changer.

Tuesday—We’re having dinner at a friend’s house. Use this night to clean out your fridge—heat up a bunch of leftovers or refashion some leftovers into something else, or if need be, go with the old fail-safe, Scrambled Egg Sandwiches. :) Serve with fruit or a salad for a quick meal.

Wednesday—Aztec Salsa served over Chicken Breasts with Easy Rice Cooker Turmeric Rice. (A rice maker is not a kitchen essential by any means, but I do love it, and it makes my life easier. Set it up, turn it on, perfect rice, every time! This recipe goes great with lots of different Mexican recipes, so it’s worth saving for later.)

Thursday—Homemade Sloppy Joes and a Simple Macaroni Salad. I am on the hunt for a good macaroni salad recipe to use throughout the summer. I figured I would try this one out, and go from there. Also, I know a hamburger bun is the traditional way to serve sloppy joes, but I prefer a ciabatta roll. I usually get them at Costco. I like that they are firmer and that they don’t have vegetable oils in them.

Friday—Date Dinner: Chicken Fettuccini Alfredo. (Always, always make a Homemade Alfredo Sauce. It is so much better than any jar.)

On Friday nights, we put the kids to bed a little early, and then my husband makes a nice dinner for just us. It’s our at-home date dinner, and it has become a really fun tradition. I highly recommend you try it sometime.

Saturday—Jesse Kelly Burgers with Oven Fries and Salad. My husband came across this recipe last summer and really wanted to try it. It’s more like a suggestion than a recipe, so we have been experimenting with the ratios. I’m hoping to share our ‘version’ sometime this summer as we try out a few more iterations (I think we decided around 1/3 of the bottle of Chipotle Tabasco per pound was a good ratio to be a bit spicy but not burn your face off.) I’ll keep you posted for sure. Anyway, my son requested these for his birthday dinner, which I was very surprised by. They are a very unique burger, and I personally like them served with just ketchup. The sweetness of the ketchup pairs nicely with the spiciness of the burger.

Sunday—Pasta with Sausage and Peppers. I may go with Cavatappi noodles instead of Fusilli because I like the texture better, but otherwise this looks like a simple and enjoyable Sunday night meal.

Have a great week!

Weekly Menu {4/1–4/7}

April is a full month for us with two kiddo birthdays! It also feels like the start to spring with buds appearing on trees and birds singing away the morning and evening hours. I love that the sun is staying out later in the evenings, and the sunshine feels so warm. We are on the cusp of warmer weather, I just know it. :)

Here’s to a new week and a new menu!

IMAGE VIA HONESTLYWTF

Monday—Ramen. I’ve made a version of this ramen twice now using the meat from leftover pork ribs, homemade broth, ramen noodles from Costco, frozen corn, and then some variation of cilantro and hard boiled eggs for serving. My kids really liked it, and it was a great way to refashion leftovers. I bet the full version from The Food Charlatan (linked) would be amazing!

Tuesday—Chorizo, Butternut Squash, and Refried Bean Tacos. I’ve been making these Homemade Sourdough Tortillas, and they are really tasty. I need to remember to make them a bit earlier in the day so I’m not multi-tasking to cook them while I make the actual taco fillings.

For the chorizo, I like to buy plain pork sausage and add my own chorizo seasoning. For 1 pound of sausage, I add 2–3 tablespoons of seasoning and half a can of tomato sauce. Save the extra seasoning in a jar for next time.

Warm the refried beans in a small saucepan on low. For the butternut squash, cut off the skin and cube it. Toss with olive oil and season with 1 tsp salt, 1/2 tsp black pepper, and if you want, 1 tsp garlic powder. Then, roast it at 425º for 20-25 minutes. I like to serve the refried beans and squash on the tacos with the meat. My husband prefers them on the side and the meat and some sour cream on his taco. Both ways are tasty. :)

Wednesday—Sun-dried Tomato Focaccia Turkey Sandwiches. I don’t have a Trader Joe’s nearby, so I made homemade Sourdough Focaccia, and before I baked it, I pressed sun-dried tomatoes into the dough. It turned out really well. I started my dough on Monday and baked it earlier in the afternoon on Wednesday. I always use Alexandra’s Kitchen’s Simple Sourdough Focaccia recipe. (She has an Overnight, Refrigerator Focaccia made with yeast as well, but double check your timing in case it needs more/less time than what I mentioned.)

Thursday—White Chicken Chili and Maple Cornbread

Friday—Greek Meatballs with Couscous, Tzatziki Sauce, and Salad. (There is a Tzatziki recipe included in the notes for the Greek Meatball recipe.) I served these bowl-style, but I wish I would have served them in pita. I think they would have been even better that way.

Saturday—Homemade Spaghetti and Meatballs, Salad, and Sourdough Bread to celebrate our kid’s birthdays with Yiayia and Opa.

Sunday—Leftover Spaghetti for an easy Sunday night. :) Plus, the sauce is just as good the next day so it doesn’t ‘feel’ like leftovers.

Have a great week!

Weekly Menu {3/25-3/31}

Our menu definitely reflects this in-between season between winter and spring. We still have some cold, snowy days in the forecast so I’ve got soups, but I’ve also got some lighter fare—Egg Salad sandwiches and Turkey Gouda sandwiches. The Barbacoa recipe is an old favorite around here! It’s so tasty and because it cooks in the slow cooker all day, it makes dinner come together pretty easily. We like to serve it with rice and beans and guacamole, but it is just as delicious served as tacos. And then for Easter, we are having dinner with friends. We are making Deviled Eggs as well as a Carrot Cake.

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IMAGE VIA Zojora on Pinterest

Here’s what’s on the menu.

Monday—Minestrone Soup

Tuesday—Barbacoa in Rice Bowls with Beans, Cabbage Slaw, and Guacamole

Wednesday—Egg Salad Sandwiches with Sweet Potato Wedge Fries

Thursday—Turkey Gouda Sandwiches with Roasted Carrots/Parsnips

Friday—Date Dinner

Saturday—Pasta E Fagioli Soup but I’m planning to leave out the Great Northern Beans and add butternut squash to it.

Sunday—Easter Dinner with friends. We are making Deviled Eggs and Carrot Cake.

I hope you have a lovely week!