Category Archives: Weekly Menus

Menu – Dec. 21-28

It seems that most people dust off their cookware and create huge spreads this time of year. Not me. With all the holiday hubbub I want to spend as little time as possible in the kitchen. That’s why this menu is . . . just plain sad. But here we go anyway.

Saturday (12/21)
Supper – Oven-baked pork chops, sautéed green beans with garlic, spiced apples

Sunday (12/22)
Breakfast – hashbrowns, bacon, oranges
Supper – chicken thighs with caramelized onions and white-wine gravy, rice, peas and carrots

Monday (12/23)
Breakfast – Blueberry muffins and sausage
Supper – Burgers and fries

Tuesday (12/24)
Breakfast – oatmeal and bacon

TRAVELLING 12/24 – 12/26

Thursday (12/26)
Supper – baked ham with pineapple, baked sweet potatoes, butter beans (baby limas)

Friday (12/27)
Breakfast – oatmeal with apples and pecans, patty sausage
Supper – turnip green soup and cornbread

Saturday (12/28)
Breakfast – Pancakes with blueberries and powdered sugar

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Menu – December 2-7

After several days visiting my family in South Alabama for Thanksgiving, I’m a little blasé about food. I decided not to try much of anything new this week, and most of these meals are ones I made up and for which no recipes exist. When I cook them, I’ll write down ingredients and amounts and post soon after.

Monday
Breakfast – blueberry pancakes, sausage patties
Supper – roasted chicken, rice pilaf, sautéed carrots and broccoli with garlic

Tuesday
Breakfast – apple, cranberry, and pecan oatmeal; turkey bacon
Supper – large baked potatoes topped with smoked sausage, green peppers, mushrooms, and caramelized onions; salad

Wednesday
Breakfast – blueberry muffins, sausage patties
Supper – beef and broccoli (with Chinese five spice sauce), mandarin oranges, salad

Thursday
Breakfast – hash browns and bacon
Supper – chicken pot pie, mixed berries

Friday
Breakfast – Daiya cheese grits with sausage crumbles, eggs
Supper – scrambled meat (ground turkey and beef) and mushrooms, mashed potatoes, butter beans, steamed spinach

Saturday
Breakfast – strawberry oatmeal with coconut cream

Menu – November 23 – December 1

Thanksgiving. . .

I was tempted to publish a menu with an amazing Thanksgiving feast, but the truth is that I enjoy traveling to South Alabama and letting someone else cook for a few days. And as I sit here stuffed with turkey and sweet-potato soufflé, avoiding the ridiculous Black Friday crowds, I can’t help but think about the burgers and fries we’ll eat Sunday evening when we return home to Atlanta. No fuss, easy cleanup, no prep.

I took a week off from cooking, and I have to admit we even chowed down on Amy’s bean and rice burritos Wednesday night. We don’t do it often, but sometimes even the most die-hard cooks want a break.

Menu – November 10-22

At long last, I’m sharing my menus. Each week, usually on a Saturday, I sit down and plan out the week’s meals, write my grocery list, and head to the market. This particular week, I have family in town for my older son’s birthday, so my menu takes into account that I won’t have time to go to the market over the weekend. This menu is therefore for two weeks.

As you can see, I plan breakfast and supper each day. Lunch usually consists of leftovers cobbled together from the fridge. As you’ll also see, my family has a strange love affair with breakfast meats (always uncured and nitrate free), or really just meat in general. So here we go. . .

Saturday
Supper – mushroom, bacon, and swiss burgers with peppers and onions; creamy potato and leek soup (minus the cheese); sautéed green beans; salad

Sunday
Breakfast – Blueberry muffins and bacon
Supper – Chicken, rice, broccoli, and mushroom casserole; butternut squash with apples; salad

Monday
Breakfast – hashbrowns and patty sausage
Supper – chicken tortilla soup; chips with salsa and guacamole

Tuesday
Breakfast – Daiya cheese grits, eggs (for those who can eat them) or hashbrowns, sausage
Supper – Baked potatoes with sausage, mushrooms, onions, and peppers; black-eyed peas; baked butternut squash slices

Wednesday
Breakfast – blueberry pancakes and bacon
Supper – turnip green soup and cornbread

Thursday
Breakfast – oatmeal with fruit and nuts
Supper – pork medallions; stewed and spiced apples; baked sweet potatoes

Friday
Breakfast – Banana, egg, and peanut butter pancakes (for those who can eat them) or leftover oatmeal (for those who can’t)
Supper – chicken with gravy; rice; peas and carrots; cranberry relish

Saturday
Breakfast – breakfast home fries with peppers and onions; bacon on the side
Supper – Spaghetti, garlic bread, salad

Sunday
Breakfast – pancakes, sausage, eggs, grits
Supper – pork loin chops, roasted acorn squash, cabbage, pear pie (crisp)

Monday
Breakfast – hashbrowns and bacon
Supper – black bean soup with sausage, cornbread, salad

Tuesday
Breakfast – oatmeal with fruit and nuts; leftover home fries with peppers and onions
Supper – chicken pasta with veggies, green beans, salad

Wednesday
Breakfast – Daiya cheese grits with crumbled sausage
Supper – clear out leftovers – chopped BBQ pork sandwiches, cabbage, roasted acorn squash

Thursday
Breakfast – waffles with mixed berry topping
Supper – pork and butternut squash stew, rice, cornbread

Friday
Breakfast – oatmeal with strawberries and coconut cream
Supper – vegetable stir fry with leftover rice

Saturday
Breakfast – peanut butter and jelly pancakes

A few things to note:

  • I will purchase a large pork loin (four pounds or more) to use throughout the week.
  • A large butternut squash will contribute to three separate meals.
  • A one-pound bag of black-eyed peas will contribute to two meals.
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