I’m trying to get back on the bandwagon of doing regular meal planning. Hopefully posting will keep me honest and on track. I’m also trying to lose some weight that has crept up over the spring and summer. Any recommendations for flavorful, healthy low calorie, and easy fall dishes would be greatly appreciated.
This week’s plan:
Thursday, Oct 12 - Mum’s Chicken Curry from ”Made in India”
Friday, Oct 13 - leftover chicken curry
Sarurday, Oct 14 - Greek Salad
Sunday, Oct 15 - Turkey Zucchini Burgers with Spring Onion and Cumin from ”Jerusalem”
Monday, Oct 16 - leftover turkey zucchini burger
Tuesday, Oct 17 - Shakshuka (from freezer) from either ”Plenty” or ”Jerusalem” - I made both recipes this summer and froze in individual servings.
Wednesday, Oct 18 - Salmon
The quick soup using beef broth was a rare utter failure last night with my (I’ll eat anything once) husband. He did not like the smell of it as it simmered, politely ate half a bowl but said it tasted “wierd” and “smelled bad”. So I drained off the broth, keeping the innocent cheese tortellini and mixed vegetables and tried that topped with jarred tomato-basil sauce for lunch today. Not. One. Bite. (He ate double helpings of the salad). I’ve now noted to not serve him beef broth based soups and am wondering whether this means we wont’ be enjoying French Dip sandwiches or the previously well-received Philly Cheesesteak French Onion Soup.. Sigh. Tastes change.
corn pudding was a holiday dish in the extended family. I have at least five recipes from aunts/great aunt/mother/grandmother . . . and have tweaked the best to our tastes, which is ‘less sweet please’
It’s a lovely fall day in Ottawa where it’s a little overcast but a warm 17 degrees celsius (I think that’s in the 60s fahrenheit) and the trees are ablaze in colour. I opened the windows a bit this morning to let in some of the warm spring air! so I am going to enjoy it while it lasts. Not much exciting happening in my life these days since my priority is getting a pair of winter boots. I have a couple of movies pencilled in on my calendar so I hope to take them in at some point and maybe a museum visit in a week or two since I haven’t visited the galleries recently. On to my menus for this week:
Today: Take-out lunch is Korean fried chicken so a salad for dinner.
Saturday: Clean out the fridge and freezer day. I have one CSA pick up left next Thursday so I will make room for the last basket of veggies for the season then I focus on finishing up the contents of the fridge, freezer, and pantry in that order. Dinner will be a Thai cauliflower curry that keeps getting bumped.
Sunday: Boot shopping. Peanut soup for dinner - another dish that keeps getting bumped.
Hi, all! Cooking for mostly 1 in Chattanooga. DH needs to fly out to France to check on his mother, who has had a health crisis (but seems to be doing better today), so I’ll be holding down the fort for the next couple of weeks. I may become a feral vegetarian, we’ll see.
My plans for this coming week are to cook all the things I didn’t get to this past week: we had too many leftovers for me to envisage cooking much.
Breakfast: Sticky buns
Saturday: Brunch with DH before he takes off: the sticky buns and a smoked salmon hash with hollandaise sauce (anyone have a good blender hollandaise recipe?)
Sunday: Out with a friend after an opera matinée
Monday: Beet and paneer curry from last week
Tuesday: Pasta alla norma from last week
Wednesday-Friday: Probably alternating leftovers from Monday and Tuesday
Have a good week, everyone! Happy cooking!
Well, I got sick (COVID courtesy friends) as soon as I got back, so happy homecoming to me
Been catching up with lots of people once I safely could, so there have been lots of dinners out of late.
Planning flexible favorites for the week ahead, as well as working in some produce from Chinatown.
King oyster mushroom Yakitori + rice + snow pea salad with ginger-sesame dressing
Brandade or a Fish gratin for DOTQ Gratins (attempt to use up a mystery piece of fish from the freezer and I want to use a Jacques Pepin recipe; this was a nice read)
Actuals for Oct 16 week, cooking for 2 in MN. Where we’re now packed for a week-long road trip and I don’t expect to do any cooking other than using the in-room coffee pods/coffee maker.
Mon: Pizza (commercial frozen)
BAKED Oatmeal Breakfast cookies I’ll add cinnamon and vanilla to these next time.
Tues: Sheetpan beef fajitas – use sirloin steak, in flour tortillas with brown rice, guac, salsa
From Dinner’s in the Oven– by Rukmini Iyer – p. 86. Leftovers were great as lunches several times.
Weds:
BAKED Banana bread in muffin tops pans and Chai Spiced Banana bread loaf
Dinner - Spice-rubbed pork country-style ribs with BBQ sauce, baked on onion slices. Cheesy grits. Salad. The grits recipe is part of this BBQ meatballs and cheesey grits blog. They are great with meatballs, too.
Thurs: Reheat ribs and grits. Salad.
Fri: Layered stuffing/chicken/creamy topping casserole. I made a half recipe in an 8x8 pan. Dull flavor – needs lots more added herbs/seasoning, so I generously sprinkled with a Greek Seasoning that includes salt before freezing small portions for 2 later meals.
Sat: Deli cherry chicken salad, garlic toast, sweet potato puffs, spinach salad, Honeycrisp apple
Sun: On the road
so I am going to enjoy it while it lasts. Not much exciting happening in my life these days since my priority is getting a pair of winter boots. I have a couple of movies pencilled in on my calendar so I hope to take them in at some point and maybe a museum visit in a week or two since I haven’t visited the galleries recently. On to my menus for this week:
