Quick funny story…
I had found some mushrooms on clearance at my local grocery store, and want to use them up (fairly soon). So I’m planning on using them for Tuesday dinner. I started thinking about a quiche, but then thought about pizza.
So, I just asked Sunshine if she wanted a mushroom quiche on Tuesday or a Mushroom Pizza.
Half a second later, she exclaimed “PIZZA”!! She then started to chant “Pizza – Pizza” (like the Little Caesars commercial), so I got my answer (LOUD AND CLEAR) LOL!!
Thank you for that kind way of looking at my Thursday plan difficulties… DH is “midwestern nice” and a second-born, so he is often hesitant to speak his mind and claim what he wants - thus, leftover nights work better if we all (have to) eat the same thing. Maybe I’ll have us draw out of a hat!
We’re regular Costco shoppers and I think I know which ones your friend buys there, but I just can’t get on board with most of the cauliflower crusts I’ve tried at restaurants as well as the frozen TJs one. I’ve made a decent foccacia-style crust (from Baked to Perfection, written by the woman who blogs at The Loopy Whisk) and I have several other recipes to try from No Gluten, No Problem’s pizza-specific book, as well as a Food Network recipe that uses mashed potato.
Happy March, y’all! It has been quite hectic over here the last month or so but I am hoping we can get back on schedule with meal planning. Definitely makes me feel more sane, lol.
Cooking for 2 (usually) in the 'burbs of Philly. Now working in office twice per week so adjustments will be made for that.
Sunday, March 3 (today)- Tomato soup from the freezer for me, the husband is meeting a friend at a local pub for drinks and dinner. We are, however, slow cooking the pork shoulder in the oven for bo ssam.
Monday, March 4- Aforementioned bo ssam with standard accoutrements; bibb lettuce leaves, rice, ginger scallion sauce, ssam sauce, and kimchi. It’ll be a nice treat for dinner after a Monday in the office.
Tuesday, March 5- I have been promising my husband khachapuri for quite some time so I am going to try to actually do that, lol. I think I will put the dough together on Monday night and let it slow rise in the fridge so I only have to worry about shaping, filling, and baking on the day of.
Wednesday, March 6- Rigatoni w/ meatballs and sauce (apparently March 6th is Frozen Foods day? Well, the meatballs and sauce will be from the freezer thanks to earlier batches).
Thursday, March 7- Best Friend Dinner Date Night means we will probably order out.
Friday, March 8- Creamy garlic pork chops with mashed potatoes and green beans.
Saturday, March 9- Up in the air, I tend to like to do large cooking projects on Saturday so maybe something more complicated.
Have a great week all!
After a lot of experimenting, Cappello’s frozen crusts and pizzas were the winner for my GF fam. Almond flour I believe.
Greetings, People.
Tomorrow, March 8, is International Women’s Day – happy Women’s Day to all who qualify! I have no special plans for that day, but March 14th is Pi Day, which is reflected below.
Cooking for two adults in the PNW.
FRI: A repeat of bangers and mash, with leftover caramelized-onion-and-cider-gravy from the freezer.
SAT: Burgers on the grill.
SUN: Salmon in some form – possibly on potato rafts (I dunno – we’re eating a lot of spuds this week already)? Veg TBD.
MON: Chicken-zucchini-meatball-albondigas (I think made this up) with lime, avocados and corn. Tortilla chips.
TUE: Pork chops. Leftover mashed potatoes. Baby garden peas. Maybe a pan gravy, depending on our mood.
WED: Chili from the freezer. Leftover tortilla chips.
THUR: Pi Day. Lamb Shepards Pie. I’ll bake a sour cherry pie for dessert.
I reported the pizza experiments here - the thin crust version worked well, deep dish was not to our liking plus I have a significant pizza burn on the roof of my mouth 
(post deleted by author)
For the Serious Eats & Smitten Kitchen enthusiasts here, Kenji & Deb have a new podcast together
I saw — they look good!
Actuals for March 4 week, cooking for two in MN. Posting early since we’re taking a day-trip to WI Sunday - the grand-niece born in 2020 just as COVID shutdowns hit is turning FOUR!
Mon: Caesar Salad topped with Steak (meat department black-garlic marinated sirloin medalion), naan
Tues: lunch - Shrimp, Cocktail sauce taste testing, Potato/Pesto/Spinach egg bake, fresh spinach.
Dinner - Deli cheese stuffed fresh rigatonne pasta, commercial beef meatballs, jar sauce.
Wed: Coronation Chicken Salad – Recipe below since the one at the link I’d saved in 2021 was hugely rewritten in 2023 to be more “genuine”. We like this older version instead which has no tomato or wine.
Half recipe makes 4 generous servings, omit cilantro, add 6 chopped dried apricots. We like to keep rice separate and layer it warmed between cold greens and cold chicken mixture.
Thus: After a day of volunteer work at my computer and before a 6 PM Zooom meeting – (from frozen) Vegetable fried rice, with added chicken. Salad.
Fri: Grocery Rotisserie chicken, bag salad
Sat: (today) BAKED Angel biscuit crescents - posted in What Are you Baking
Lunch - Wildfire Restaurant Chopped Salad, naan bread
This actually takes about 45 - 60 minutes (not 10 minutes) to prep and assemble all ingredients plus dressing.
Dinner - Breakfast quiche baked from frozen (store’s deli/bakery).Angel biscuit crescents, Sable red grapes
Sun: noon -Wildfire Chopped Salad. TO/FROM WI grand-niece birthday party
Australian Coronation Chicken Cooked chicken salad
(These quantities are for half the original recipe - just right as supper for two plus lunch leftover.)
1/2 cup light mayonnaise
3 T. mango chutney
1/2 teaspoon curry powder
1 T. lemon juice
2 C. cooked chicken, meat chopped coarsely
1/4 cup fresh parsley leaves, shredded or 4 tsp.dried
Optional - 1/4 cup cilantro, shredded (I omit)
salt and pepper
4 Cups shredded (chopped with knife) salad greens – arugala, spinach, lettuce or a mixture
1 1/2 cups cooked rice (from approx 1/2 cup raw rice)
– I use leftover white, or brown mixed wild and Jasmine
1/4 cup sliced almonds, toasted or untoasted
1/4 - 1/2 cup chopped dried apricots (5 or 6)
Steps
Combine mayonnaise, chutney, curry powder, lemon juice in a large bowl; stir well.
Add chicken and shredded herbs. Season to taste.
Toss to combine lettuce/spinach greens and cooked rice in a large bowl. Spread onto a serving platter.
Top with chicken mixture and garnish with almonds.
Cooking for one in Reston, VA
Got home Monday morning from a month long vacation. I’m still jetlagged (to be honest, I haven’t really tried to get back on schedule) and my fridge is pretty empty. Last week’s meals were based on what was in the freezer and a few items I picked up on a quick trip to the grocery store. Nothing was aspirational:
Monday, Mar 4 - Shrimp Tempura roll from WF
Tuesday, Mar 5 - Chicken Tortilla Soup from freezer and salad from a bag
Wednesday, Mar 6 - Chicken Sausage on a bun and more salad from a bag
Thursday, Mar 7 - Veggie Burger
Friday, Mar 8 - Another chicken sausage
Saturday, Mar 9 - Shakshuka (sauce from freezer)
Next week, I am trying to get on track with more interesting meals and trying to lose some weight.
Sunday, Mar 10 and Monday, Mar 11 - Tofu and Green Beans with Chili Crisp - NYT
Tuesday, Mar 12 and Wednesday, Mar 13 - Maryland Crab Soup (Ellie Krieger recipe) and salad
Thursday, Mar 14 and Friday, Mar 15 - Banh Mi Turkey Meatball Rice Bowls (Skinnytaste recipe)
Yet another busy week ahead. Keeping head above water, barely!
For two adults in San Diego:
Breakfasts: Finished up scones from last week. There might be a pastry incident when I pick up bread and sandwiches from a favorite bakery on Sunday. Just to make this week easier, of course.
S: (tonight) takeout - chicken kabobs, rice, salad, hummus, pita
Su: Chicken cordon bleu and spinach with garlic bread
M: White bean soup (carrots, celery), Italian sausage, spinach, sourdough toast - soup
T: Eggs scrambled with spinach and cheese, hash browns - vegetarian
W: Grilled fish tacos - seafood
Th: Chicken pot pie (pi day!)
F: Rigatoni with white bolognese (a simplified version inspired by that NYT recipe that was popular a few years ago)
Have a good week!
Busy week ahead for us… work stuff + tech week for DS’s show + other life things like an 8am doctors appointment (what was I thinking??)… We went out last night for hibachi/sushi and it was very entertaining. A word to the wise: those little peeing boy squirt bottles are in fact available for purchase online, in a case of 25, but the photo of 25 peeing boy squirt bottles is creepy!
Feeding two adults and a 13yo in the Boston burbs.
Sun: Turkish beef with peppers and tomatoes, crusty bread for them/something breadlike for me
Mon: TikTok feta pasta (roasted cherry tomatoes, feta, fusilli), green beans
Tues: adobo lime chicken, refried black beans, tortillas on the side or enveloping everything if it feels more taco-y
Weds: I have a work dinner, guys are on their own
Thurs: I forgot it was Pi(e) day so planned turkey cutlets and cheesy roasted broccoli (NYT). I might make a toll house pie for dessert.
Fri: I’m going out with friends to celebrate birthdays, not sure what the guys will do.
The adobo lime chicken was a surprising hit - sharing the recipe in case anyone else wants an easy win. I used three b/s chicken breasts, each sliced into about 4-5 pieces. 2 T olive oil and 1/4 C lime juice in the marinade. I sautéed the chicken and then chopped it up before serving.
Greetings, People.
I have never made a Spanish tortilla, and hopefully this is the week I right that wrong.
Cooking for two adults in the PNW.
FRI: Spanish tortilla with smoked salmon and a lemon-dill sauce. Something like this.
SAT: Leftover vareniki from the freezer. Mashed butternut potatoes.
SUN: Carnitas from the freezer. Tortillas and the usual suspects.
MON: Caldo verde (gift link) with the addition of halibut.
TUE: Burgers on the grill. Fries.
WED: Jerk chicken-zucchini meatballs with bbq-pineapple glaze another (gift link here)
THUR: Salmon in some form. Steamed rice. Veg TBD.
Hello to everyone from the warm Twin Cities where the rumors that it will be actually March like instead of May here. Things are super busy and trying to keep the calendar updated has been a challenge- between everyone’s skating, big kiddo made the spring musical (oy!), Mr Autumm’s work things and then the dishwasher decided to over foam and washed the kitchen floor for me. GRR. And I have a jury duty summons for next week. I took today off as a mental health day.
Actuals and plans for 2 adults and to busy busy girls:
Sun 10: Take out
Mon 11: Celebrated a day off with the dishwasher’s E15 error code and. Tech is coming next week They wanted chicken sandwiches baked from frozen, peas after skatingI had wine
Tues 12: I don’t remember except the pork chops I had planned went into the freezer Fancy cheese night?
Weds 13: Big kiddo past a skating moves test- Potbelly’s sandwiches and Mr Autumm at the work thing
Tonight: Mr Autumm is at some work thing, girls had pizza for lunch (Pi day) so they agreed on Mexican take out
Fri 15: Zucchini fritters and probably shrimp scampi (Costco frozen, Meh so lets just eat it and be done)
Sat 16: Little one really wants to go out to dinner as a family but I might be non-home cooked food out
Take care everyone
Maybe that’s a good thing?
I am now winding up a four day work week but it feels like it’s been a thousand days long. Our intake team was tasked with triaging our generic email inbox while I was away last week so they entered the new requests that came in and left the rest for me to deal with on my return to work on Tuesday! 
Oh well it’s Friday and I made it through the week so that’s all that matters. Onto my menus for the upcoming week:
Today: Take out lunch today is a k-bowl from one of the Korean grocery stores near my apartment. There are two Korean grocery stores near my apartment, both of which sell prepared foods and they sell different meals. One of them sells fried chicken but the other doesn’t, one sells pork bone soup and the other doesn’t, etc. So if I ever get a hankering for Korean take out I have my bases covered! 
My k-bowl includes fried chicken, Asian slaw (red and green cabbage with a carrot ginger dressing), rice and glass noodles. Tonight I will have a salad for dinner.
Saturday: Clean out the last two kitchen cupboards (the ones where I store my non-perishables). I have cupboards where I store my pots and pans that need to be cleaned but it’s not a priority right now. Dinner will be angel hair pasta with asparagus and portobello mushrooms.
Sunday: Off to the movies to see “One Life”. Dinner will be a basa fillet with “egg sauce”. This is one of my mom’s recipes which is basically a white sauce with chopped hard boiled eggs mixed in. Sides tbd.
Monday: Leek and sundried tomato risotto.
Tuesday: Spaghettini with sesame bok choy.
Wednesday: @Phoenikia bought some Tibetan Thukpa for dinner recently and she posted it iin the “What’s for dinner” thread and she posted a link to a couple of recipes. I am intrigued by this dish and I happen to have all the ingredients for one of them so I am going to give it a try.
Thursday: fried cabbage and egg noodles.
Something may get bumped since I found a cup of chickpeas in the fridge so I will have to find some way of using them up.
Lunches will alternate between French onion soup and broccoli couscous salad.
Have a nice week everyone.
I’m also intrigued by Tibetan thupka, and I’ll be trying out other takeout versions in Toronto. Toronto has the largest Tibetan community outside Tibet. There’s a Little Tibet neighborhood along West Queen West near Jameson in Parkdale. There are at least 30 Tibetan restaurants in the Greater Toronto Area.
Tonight, Friday , March 15th, I’ll be making something with no salt canned tuna, probably a riff on a Spaghetti Niçoise.
Jessica Battilana’s Spaghetti Niçoise from Nigella.com
Maroulosalata with romaine, green onions, lemon, dill.
For Saturday, Swedish meatballs. I already made Swedish meatballs last night, following Alton Brown’s Swedish Meatballs recipe . I made the meatballs with beef , omitting the pork, and no sauce.
Saturday’s supper may be supplemented with a steak.
Sunday brunch, I’ll be going out with @rstuart to our favourite brunch spot, Union on Ossington. 3rd time should be a charm, we had to rebook twice because weather got in the way of our plans 2 weekends in January!
Sunday night, I am thinking lamb stew. Probably Irish stew, since it is St Paddy’s. Does anyone have an Irish stew recipe they like?
Monday, lemon rosemary oregano roast chicken and potatoes.
I can’t think ahead 4 days right now.
