Weekly Menu Planning - February 2025

Hi everyone

“Warm” weather is finally in sight! It’s climbing into the 40s here in nyc and supposed to hit 50F midweek, so I’m betting people will be in shorts in the park soon :joy:

Menu ideas I will be working from, amid travel and continuing catch-ups:
Xinjiang / Sichuan cumin lamb chops + leftover salads (woodear, lotis root) + rice
Scallion & ginger steamed salmon + snow pea leaves + rice
Shumai burgers with ground turkey + baby bok choy + rice.
– Spinach gozleme + soup (likely more lentils + veg)
Salmon burgers + salad + soup
– Bone marrow with toast + salad + soup

Have a great week!

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Easy and delicious. Do use a nonstick pan and your vent fan, due to the feta.

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Your whole week sounds yummy!

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LLM, have a wonderful trip!

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Hello to everyone from the Warm Twin Cities of MN where it is above 50F today and I have a window open just the tiniest bit. Where last week it was so cold school was canceled. Keeping a nervous eye on the growing marsh of snow melt in the neighbor’s yard as if we get any rain we will have flooding problems. Silly water running down hill.

I haven’t posted for awhile as things have been crazy (sewer line out repair, skating, work, life) but with Theater week in progress I need to have a plan to manage rehearsals and the constant need to the statement “Mom I need a Food!” Actuals and plans for 2 adults and 2 growing girls. (also, does anyone know where the hand me down size 10 jammies and pants are? Asking for a friend. . .)

Weds 19" Leftover white chicken chili after skating. Spinach salads on the side

Thurs 20: My 2nd time ever supervising a student. So stressful as I have to think about why I do things that have been a habit for over 20 years but she was asking lots of good questions. Lazy mommy’s fish tacos with a few onion rings I found in the freezer too.

Fri 21: Got done with work early and was feeling lazy. Meatballs from freezer, quick red sauce, pasta. Spinach side salads

Sat 22: I was having a rough time “girl wise” Did not want to cook/no interest in food related decisions. So Mr Autumm got take out for the 3 of them. Nothing for me. Not a goo evening

Sun 23: My committee meeting ran late. Leftover meatballs for them and a drive thru spicy chicken sandwich with cheese curds for me.

Mon 24: Tonight! Big kiddo dress rehearsal and skating. Leftover Monday. Shepard’s pie (freezer), frozen waffles with fruit, avocado toast

Tues 25: Grilling some burgers to celebrate we can get the grill blankie off the grill to use it. Maybe some pasta salad, spinach salad on the side for sure

Weds 26: Both kiddos skate but dress rehearsal overlaps with skating time. And teacher conferences right after. Not sure at the moment.

Thurs 27: Performance #1. Probably some soup for big kiddo first and little one’s request for the rest of us

Fri 28: Performance #2: Call is at 6 and she gets done at 930. Maybe a pot pie for big kiddo, Mr Autumm will fend for himself as he is going to that show. Ladies night for me and little one. Hoping I can talk her into a bubble bath after dinner so I can glass of wine and chill

Sat 1: Last day of theater performance. Little one and I will go to the afternoon matinee which just happens to overlap with FIL’s birthday thing. Such a bummer. Probably takeout of some form for everyone as there is only a 90 minute dinner gap between performances. Half the kids walk to the Arby’s/McDonalds down the street but she needs a sensory break. Cast party after. A long day

Sun 2: Something with lots of vegetables and an early bed time. There are scallops in the freezer but they aren’t a kid favorite

Mon 3: Big kiddo gets her braces tightened and first day of skate show practices. . .

There will also be at least one batch of baked apples aka Apple crisp for breakfasts and i think Sally’s pumpkin bread with chocolate chips for snacks. Thanks for reading my very not planned plans and finding peace within ourselves

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Good luck with a crazy busy week. As an aside, your chicken chili recipe is now my go to. Easy, adaptable, delicious. So thank you.

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So, last night I made chicken turkey blend Swedish meatballs, that I served with lingonberry sauce and spaetzle.
Roasted maple balsamic parsnips.

Tonight, I’m making an étoufée with frozen lobster I had shipped from our east at Xmas.

Also,
Sautéed spinach and arugula with lemon.

Tomorrow, I’ll make beef rouladen, I think. I’m trying to get through some meat in the freezer.

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Wishing you success in finding the size 10 handmedown clothes. Were they boxed at about the time you moved out for or back from the remodel, and so in a container/box you think holds something else.? Have you checked the suitcases?

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The March discussion is ready when your plan or report of actuals is mostly for March.

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Wed: I’m making Barese lamb sausages from my favorite grocery store, Fiesta Farms, and polenta tonight.

Thu: roast chicken and Russian Salad.

Fri: Fish to be determined

Let the Good Times Roll, to everyone enjoying Carnevale and Mardi Gras this week and next week.

I am taking a break from posting on HO. I will probably still read some posts and use some recipes you’ve all shared.

I have really enjoyed interacting with you guys.

Mardi Gras, Carnevale, Paczki, Krapfen & Pancakes

Lent 2021

Lenten Fish Fry Suppers

American food wish list for future visits

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I hope taking a break is helpful to you! Sometimes I’ve needed one, too. I so much value your thoughtfulness, great cooking ideas, and compassionate presence. Best wishes to you and I hope we “see” you again soon!

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Nothing stays the same. :crying_cat_face:

You’ll be missed. :heart_eyes_cat:

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I know the suitcases are empty. that’s where the Christmas and birthday presents hide (Shh!)

Most of the size 10s should have been outgrown before we moved out (for others, we did a major reno 2 1/2 years ago where we moved out, new kitchen, bathrooms, basement finishing, bye bye asbestos) but I feel like I( might have donated a bunch of outgrown stuff when we were packing to move back when the house was finished. My plans to find them is to go buy new ones cause that is magic for finding things.

To keep this food related, I also haven’t found the cookie cutters or my spritz press. And the Christmas stocking holders. Stockings yes, holders no.

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I adore your magic for finding things!

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Actuals for the last week of February and first 2 days of March. Cooking for 2 in MN. Where the calendar is quickly filling with volunteer commitments I’ve said “yes” to, for 3 organizations. The freezer is stocked with a few extra boxed meals and pizzas, intended for my husband, in anticipation of far more than usual lunch times away from the house. So far, however, the dinner leftovers have stretched nicely for lunches as well as repeats/reheats for dinners.

Mon: leftover (from Sunday) SW chicken & sweet potato in hardshell tacos. Making a note that we really liked this as taco filling.
Tues: Ground turkey meatballs in ginger coconut broth over brown rice, Sugar Snap peas
LLM recommended this back in 2016 on CH, using ground turkey in place of pork. I’ve made it many times since then. Always great. Half recipe of meatballs, full recipe of broth.
Wed: Reheated Ground turkey meatballs in coconut broth over brown rice, Sugar Snap peas
Thurs: Maple/dijon glazed pork tenderloin, asparagus, (commercial) mac & cheese
Fri: 4 bean casserole (some call these “Cowboy Beans”), with Kings Hawaiian dinner rolls, fresh spinach. Dessert – last of the rhubarb strawberry pie (slices frozen last November).
Sat: Reheated leftovers – maple/dijon pork tenderloin, asparagus, dinner roll, sweet potato quarter, dab mac & cheese, fresh spinach. Fresh orange slices.
Sun (today): Coho salmon, fresh asparagus, pasta alfredo. That last was a pricey Imported boxed set, shelf-stable, with dried pasta in one pouch, sauce in another, combined in the provided dish and microwave cooked for 8 minutes. Good tasting but I think I could use dried pasta and jarred sauce in my own bowl at half the cost.

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I have zero memory of this (life as a mom with a young kid at home) but it sounds like something I would love so I need to revisit!

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