Savory Sunday

Welcome to last week’s meal plan and reality! Here’s what we thought was going to go down dinner-wise last week:

The Plan

Sunday | Dinner at Beth’s
Monday | Spinach Stuffed Chicken w/ Roasted Cauliflower
Tuesday | Chicken Caesar Salad
Wednesday | Meatloaf, Au Gratin Potatoes, and Peas
Thursday | Chicken Tetrazzini (from this Turkey Tetrazzini recipe)
Friday | Biscuits & Gravy
Saturday | Frozen Goodness
Sunday (morning) | Eggs in a Bowl w/ Applewood Smoked Bacon

Lunch and Other Goodies | Strawberry Spinach Salad with Mission Valley Dressing, Smoothies, Homemade Lemonade, Frittata

And here’s what actually happened:

The Reality

Sunday | Dinner at Beth’s
Monday | Spinach Stuffed Chicken w/ Roasted Cauliflower
Tuesday | Chicken Caesar Salad
Wednesday | Meatloaf, Au Gratin Potatoes, and Peas
Thursday | Frozen Trader Joe’s Orange Chicken and Chicken Fried Rice
Friday | Biscuits & Gravy
Saturday | Dinner at Jake’s parents’ (Eliza and Jake), Crispy Chicken Salad (me)

Lunch and Other Goodies | Strawberry Spinach Salad with Mission Valley Dressing, Smoothies, Frittata, Brussels Sprouts Stir Fry

Sunday we had dinner with my side of the family at my aunt Beth’s. We had Papa Murphy’s pizza, which was delicious.

Spinach Stuffed Chicken w/ Roasted Cauliflower

Monday was Spinach Stuffed Chicken w/ Roasted Cauliflower, another goodie from this cookbook. I switched it up a bit; the recipe calls for pork. Jake’s more of a chicken fan, so I pounded boneless, skinless chicken breasts out and wrapped it around the delicious wilted spinach, artichoke heart, and parmesan cheese filling. The recipe also doesn’t say to top the meat with mozzarella, but we like unhealthy amounts of cheese around here. Along with the stuffed chicken was a yummy cranberry/ balsamic vinegar reduction sauce and roasted cauliflower.

Roasted cauliflower is one of my favorite sides; it’s delicious and super easy. Just toss with olive oil, salt, and pepper and roast at 365 for 12 minutes. This whole dinner is really simple, but it feels fancy while we’re eating it 🙂

On Tuesday we used Monday’s leftover chicken for Chicken Caesar Salads. Cut up chicken + torn romaine + mozzarella cheese + croutons + Caesar salad dressing = easy and delicious.

Meatloaf w/ Au Gratin Potatoes

Wednesday was Meatloaf, Au Gratin Potatoes, and Peas. Meatloaf was one of the first things I learned to cook from Grammy, my grandmother. It’s also one of my favorite comfort foods. I was going to do a post about the recipe, but then I realized that I don’t have one. I just add the ingredients until it looks/ feels right. I used to hate it when I asked my mom how to make things and she said that to me, but there you are. At least I can tell you the ingredients: 2 lbs ground beef (it’s healthier with bison, but I haven’t been able to find any lately), breadcrumbs, 1 egg, a bit of mustard, ketchup, BBQ sauce, worcestershire sauce, liquid smoke, salt, and pepper. Mix, flatten out, spread a ketchup/ BBZ sauce mixture on top, and bake at 400 until it looks done.

I realize that this is not helpful, but this should illustrate why I had to call my mother constantly when I was learning how to cook on my own.

For the au Gratin potatoes, I just made a quick cheese sauce with Velveeta, milk, salt, pepper, and a pinch of nutmeg and poured it over thinly sliced potatoes in a glass baking dish. I cooked it at 400 with the meatloaf and paid no attention to how long either took. I just pulled them out when they looked done. Hah! This is why there’ll never be any comfort food recipes on this blog. I’ll have to work really hard to measure and record next time.

Thursday was frozen stuff. We really really like Trader Joe’s orange chicken and will have to talk ourselves out of trying to have it weekly.

Friday was biscuits and gravy. Jonas was sick when I made this, so taking pictures wasn’t in the cards. Side story first: I didn’t know that biscuits and gravy are a Midwestern/Southern thing until ’07. Jake and I went to a conference in San Francisco, and for some reason it came up in conversation with some other participants and I remember a girl from Jersey being so confused. “You put gravy on biscuits? Like the kind you put on mashed potatoes? And you eat that for breakfast?” In case you’re confused too, biscuits and gravy are traditionally like this and are your best bet at any Midwest diner. (B&G is at its most delicious in Kansas City at City Diner.)

I switched it up from the traditional sausage gravy and made chicken sausage apple bacon gravy. We had it with a side of crispy country style hash browns. I’ll make it again soon and share the recipe.

Saturday morning we had leftover biscuits and gravy with scrambled eggs. For dinner, Jake and Eliza went to Jake’s brother Corbin’s birthday party, so they ate there. I stayed home with sick Jonas, so I just baked a couple of frozen chicken strips and threw them in a salad. Jonas literally would not let me put him down (he screamed when I got the chicken out of the oven), so I had to try to eat it with him clung to my chest. It took forever to eat it and I may have dropped more than a few bits on his head.

The whole big breakfast Sunday thing didn’t happen this morning.

Lunches were pretty happy this week.

Tomato Zucchini Frittata

I made zucchini and tomato fritatta for Jonas early on in the week so that he could have it for lunches throughout the week. (The recipe is from this cookbook). I love that baby Jonas will eat the tons of onions, tomatoes, and zucchini in every serving because it’s submerged in eggs and cheese, which he loves. He’d never eat those veggies straight. Lunch for him this week was usually a slice of fritatta and a whole organic baked sweet potato. I’m excited to try the diced ham and peas version of this recipe, so everyone will like it (only Jonas and I will eat this version).

Brussels Sprouts Stir-Fry

There was a lot of leftovers going on for lunch this week (lots of salads, like this one, and meatloaf sandwiches), but my favorite thing was stir-frid brussels sprouts. I love how quick and filling it is! Just cut brussels sprouts into 8ths, stir fry with soy sauce, walnuts, and a bit of brown sugar, and serve over jasmine rice. Yum!

The Plan

Sunday | Chicken Tetrazzini (from this Turkey Tetrazzini recipe)
Monday | Eggs in a Bowl w/ Applewood Smoked Bacon
Tuesday | Fake Mardi Gras: Jambalaya, Popcorn Shrimp, and Fried Pickles
Wednesday | Pea Risotto with Squashy Souffle
Thursday | Frozen Goodness
Friday | Out to eat (Barbecue – either Gates or Oklahoma Joe’s)
Saturday | Chicken Tikka Masala

Next week is going to be crazy food-wise: we’re hosting two dimmers that will have more than 8 people in attendance! You won’t want to miss next week’s post 🙂

If you’re interested in meal planning but haven’t given it a try, check out this free weekly dinner menu planner download from Ali Edwards!

What have you been eating lately?