Menu Plan Monday ~ Week of April 26
I am very happy to report that this week is a completely normal week for me. There are no out of town trips, races, or other big events. I can’t tell you how much I’m looking forward to a few regular nights with the family. While I enjoy the occasional variation on a theme, too much of it becomes a burden instead of a respite from the usual. Because last week’s dinners were almost entirely from my freezer stash, this week I’m going to try some new recipes. This week’s menu plan looks like this:
- Monday: Oven-Fried Buttermilk Halibut with mashed potatoes and sautéed green beans
We haven’t been eating as much fish as I’d like so I’m making it a priority for the next few weeks to take advantage of summer fish sales. The family will enjoy this fish because it’s crunchy and reminiscent of fried chicken.
- Tuesday: Chicken Sausage and Vegetable Roast
Chicken sausage is always fun because it cooks quickly and is healthy. I’ll make some extra on Tuesday to use in sandwiches on Saturday.
- Wednesday: Make your own Pizza night
The whole family loves make your own pizza night and it’s been a while since I’ve been home for it. This will be a fun way to break up the week. We’ll probably pull out a board game or two to add to the fun.
- Thursday: Foil-Barbequed Trout with Wine with brown rice and roasted asparagus
I really enjoy cooking fish in foil because it’s easy and the clean-up is a snap. I’ll make extra brown rice to use in the fried rice on Sunday.
- Friday: Red Glazed Pork Loin Chops with soba noodles and steamed broccoli
We’ll enjoy these chops out on the porch on Friday night to celebrate a laid-back week. I’ll make extra pork for the fried rice on Sunday.
- Saturday: Chicken sausage hero sandwiches with baked chips and raw veggies
This dinner will come together quickly for a no-stress meal. I’ll reheat the chicken sausage in some jarred marinara sauce and serve it with some mozzarella cheese in fresh hoagie bread.
- Sunday: Pork Fried Rice
It’s been a while since we’ve had my fried rice stand-by. This week I’ll mix it up a little with pork as the meat and brown rice instead of white. I’m also going to use edamame instead of the usual peas and carrots.
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