Skip to main content

Week 409 & 410

Hi there!  This week is a "last week" and "this week" menu kind of week.  You can see what we actually ate last week and what the plan is this week.
Monday: lasagna, green salad and the best french bread

Tuesday:  beef and broccoli, rice and/or quinoa

Wednesday:  grilled burgers

Thursday:  breakfast for dinner

Friday:  Swedish meatballs, mashed potatoes, green beans and made pao de quiejo (Brazilian cheese muffins) for the first time.  We had a gluten free friend over and everything was gluten free since I used gluten free bread to make breadcrumbs for the meatballs.  

Saturday:  pizza

Sunday:  cedar planked teriyaki grilled salmon, rice and quinoa, garden veggies

Monday:  we had chicken fajitas

Tuesday: bistro chicken, roasted potatoes, garden veggies

Wednesday:  southwest cobb salad

Thursday:  my big fat greek tacos

Friday: roast hot dogs, baked fries, garden veggies

Saturday: grilled pizza

Sunday:  slow cooker Korean beef

What about YOU?  What are you making this week?  Or what did you eat last week?  Feel free to share.  I love it when you do.  


More from Jenny:
Facebook icon Instagram icon Email icon
Labels:

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b
Read more

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours
Read more

Chicken Angelo

Don't forget to enter the Whirley Pop giveaway .  It ends tomorrow! Am I the only person that asks their friends what they're making for dinner all the time?  That's kind of why I started this blog, because I want to know what my friends are making for dinner. The other day I asked my friend, Juli (who is great cook), what she was making for dinner.  She told me she was making Chicken Angelo.   Then she told me what's in it.  I knew I had to try it too because she has some picky eaters at her house like I do.   I figured if they'll eat it then maybe it was worth a try at my house. This Chicken Angelo pasta has my favorite things, artichoke hearts and mushrooms in it.  But don't be fooled into thinking that my family likes these things too.  Because they don't.  They won't touch an artichoke or mushroom with a ten foot pole. That being said, my family loved this pasta dish.  They even gave me the go ahead to make it again.  They loved the ch
Read more