Weekly Menu {4/22–4/28}

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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

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.