SATURDAY 12: Grilled chicken, yellow rice (from a mix), salad.
SUNDAY 13: “Fend for yourself” once again; I had a picnic at a church event. TheDad and TheKid made do.
MONDAY 14: Beef fajitas with leftover steak (which I freeze immediately after the meal to deter poachers). Just warm up the steak in the last few minutes of cooking the fajita vegetables.
TUESDAY 15: Skillet Chicken and Noodles. This can be on the table in about 35 minutes, it’s satisfying, and if there are any leftovers, it makes a great lunch!
I’m curious: do you say “dinner” or “supper?” It was always “supper” growing up–“dinner” was reserved for holidays, when we ate with the extended family, used the dining room and had tablecloths and fancy dishes. But when I went to college, the cafeteria called it “dinner.”
FRIDAY 4: Shrimp Scampi with pasta, which was such a hastily-put-together dinner that I wound up having to call my neighbor for a box of spaghetti.
THURSDAY 10: Fend for yourself! Big Brother took me to Center City Philly for my (belated) birthday dinner. We enjoyed Asian food served tapas style at Sampan.
I’m a huge fan of meal-planning linkups, so I was all aboard when Simcha Fisher announced she’d be hosting a “What’s for Supper?” linkup each week. The best part about this linkup is that you don’t do your week-ahead meal plan, but actually your week-before plan. So you get the real thing here. Or as much of the real thing as we remember.
TUESDAY 25: Spaghetti. I made a big batch on Tuesday, so now I have enough in the freezer for 10 more dinners (the containers keep getting smaller as the number of people eating dinner in this house shrinks. We’re down to 3 now…)
WEDNESDAY 26: Happy Birthday to TheDad! Big Brother came home for dinner and grilled New York strip steaks (seasoned just with salt and garlic pepper). I baked sweet potatoes and made corn on the cob. For dessert, we had “build your own strawberry shortcake” with pound cake, fresh whipped cream and sliced strawberries (and mini chocolate chips).
THURSDAY 27: Hawaiian chicken over rice with broccoli/cauliflower vegetable blend.
FRIDAY 28: We visited my parents. They made grilled salmon with honey mustard, corn on the cob, broccoli & cauliflower, raw carrots and celery and Caesar salad.
Linking up with Mary Ellen Barrett’s weekly feature!
A few changeups of note from last week:
On Monday I took the night off and got Chick-Fil-A for myself and the Kid. Hubs called just before I started cooking to say he’d be so late that he and his team at work had ordered pizza.
Friday, Big Brother was supposed to come home for dinner and we were supposed to have fish. But his car (Hubs’ old 2002 Hyundai, with over 170,000 miles on it) broke down JUST before he got onto a terrifyingly busy Philadelphia highway during the afternoon rush (thank you, Guardian Angel!) I had to feed the Kid at a reasonable hour, so while Hubs rescued Big Brother, I revamped that fish plan. I needed some comfort food, plain and simple, and something that I could keep warm until the guys were home. So I cut up half a pound of swai fillets and mixed it into Barbara Mahany’s mac n cheese recipe and served that with a salad. Big Brother suggests that next time I season it with Old Bay. It was GOOD STUFF.
Saturday, BOTH the Big Kids were home for dinner, and I was a happy mom, even though the Notre Dame football game didn’t go the way I wanted it. We had steak fajitas based on Father Leo Patalinghug’s recipe. I guess I’ve changed it up enough that I can write up how I do them. I highly recommend this cookbook!
I’m not assigning days to this week’s meals. Here’s what we’re having. I have all the ingredients for all of these meals, and I’m going to pick and choose as the mood strikes.
Here’s what’s in the plan:
Miss Jill Chicken, French fries, vegetable. The Kid would eat this 5 times a week if I’d let him!
Asian turkey wraps, fried rice
Sarah Reinhard’s beef & noodles, carrots. This one needs a write-up too!
SATURDAY 12: Grilled chicken, yellow rice (from a mix), salad.
MONDAY 14: Beef fajitas with leftover steak (which I freeze immediately after the meal to deter poachers). Just warm up the steak in the last few minutes of cooking the fajita vegetables.
TUESDAY 15: Skillet Chicken and Noodles. This can be on the table in about 35 minutes, it’s satisfying, and if there are any leftovers, it makes a great lunch!
WEDNESDAY 16: As on most Wednesdays, spaghetti and meatballs. And we had a birthday at folk-group practice, so I baked an Apple Coffee Cake.
THURSDAY 17: Chicken Caroline, rice, green beans.
