Heather says
Well, this is a safe space, right?
I fell off the wagon last week. We not only ate out, we also had what the kids call a “floor picnic movie night”. The latter is how I make serving raw vegetables, cheese, and other usually lunch but not terribly exciting foods palatable.
What’s my excuse? Sick kids and just being tired of “people”. By people, I don’t mean you, of course. You would never be rude to me or my support team; it’s part of why I like you. Naturally.
So here we go, a new week, a new menu, a new chance to try to be a little more on the ball:
- Monday CORN
- Tuesday Oven Baked Chimichangas, salads
- Wednesday A variation on Thai Coconut Soup – not sure how traditional it’ll end up
- Thursday Meatloaf, potatoes, collard greens
- Friday Shrimp Etouffee (I’ll be making the gluten free version)
- Saturday – Red Beans and Rice, cornbread -maybe I’ll get a picture this time… maybe
- Sunday – BBQ Sliders, nachos, and a couple of other finger foods.
What will you be having this week?
Are you serving anything special during that game that likes to be overly-protective of its branding?
Let’s do this.
Hi Heather, this week’s menu sounds really good. I was just about to put my 2 cents in and suggest that if you wanted to mess up your Bundt pan, you could make your meatloaf in it and drop the mashed potatoes in the middle. But after I read the recipe for GRILLED meatloaf, I take it all back! I’m definitely going to try your recipe–sounds great!!
I hope you have a wonderful and blessed week!
Oh that is a cute idea! I just really need take new pictures of the regular meatloaf -that’s why I didn’t link to it directly.
Have a great week.
I love the cheerleading routine!
And your menus are so fun and alien to me. Foreign words. Things like collards and shrimp. We generally have plain food, with nothing touching on the plate. Mashed potatoes here, corn there, chop there. No gravy, even. Salt, the only seasoning. BORING! Can you imagine how boring it is to be cooking that night after night? So I cook your recipes in my head and have a lovely time. Thank you!
Coach Green is an inspiring man. I love how fun he keeps it for the kids.
I can, I’m glad they at least bring some fun, even if it’s just vicariously.
Sunday – rice and beans*
Monday – grilled sausage & veggie wraps**, ***
Tuesday – pork tenderloin, rice, mushroom gravy, broccoli
Wednesday – spaghetti & meatballs (frozen leftovers)
Thursday – quiche
Friday – CORN
Saturday – out at a bday party
* a go-to we-needed-to-eat-20minutes-ago meal, had originally been scheduled to be the tenderloin
** I added scrambled eggs to the filling options, based on you comment last time. DH was especially pleased.
*** yes, I grill in January. Outdoors. In Ontario.
There’s no grilling judgment here and I like the wrap idea a lot.
Your menu looks, great. What are you adding to the quiche?
2 Store-bought frozen crusts, some shredded cheese, sautéed frozen spinach and minced onion. Minced ham in one, minced leftover chicken in the other. Leftovers go in the kids’ thermoset for school lunch.
I always enjoy looking at others’ menus for some inspiration!
Sunday–French bread Pizza and green salad (and Super Bowl junk)
Monday–veggie burgers, sweet potato fries, broccoli with cheese
Tuesday–cheese enchiladas, yellow rice and fried plantains
Wednesday–pre-made lasagna, creamed spinach, crusty rolls
Thursday–late meeting and my daughters TKD belt test. I haven’t figured it out yet.
Friday–roasted garlic soup, grilled cheese sandwiches
Every year our family does “Veguary”—we eat vegetarian for the month of February to reset ourselves from the months of holiday eating. The first week is always our tried and true non-meat favorites. Next week I’ll start experimenting with new tastes and flavors, and pull out some of the more “specialty” items.