Savory Sunday Vol 10

Welcome to our meal plan and reality for the past week.

The Plan

Sunday | Easter Dinner: Honey Glazed Ham, Mashed Potatoes and Gravy, Deviled Eggs, Strawberry Spinach Salad with Mission Valley Dressing, and Pie!
Monday | Easter Leftovers
Tuesday | Finger-licking Chicken & Potato Balls (from this cookbook)
Wednesday | Amazing Egg-Salad/BLTs
Thursday | Ham Omelets
Friday | Ham and Beans
Saturday | Big Family Taco Dinner

The Reality

Sunday | Easter dinner: Honey Glazed Ham, Mashed Potatoes and Gravy, Deviled Eggs, Strawberry Spinach Salad with Mission Valley Dressing, and Pie!
Monday | Easter Leftovers
Tuesday | Finger-licking Chicken & Potato Balls (from this cookbook)
Wednesday | Chipotle
Thursday | Breakfast Scramble
Friday | Chubby’s
Saturday | Big Family Taco Dinner, Spinach Artichoke Dip (from this cookbook), and Soggy Granny Cake (recipe coming later this week)

Lunches | Amazing Egg-Salad/BLTs, Ham Wrap, Strawberry Spinach Salad with Mission Valley Dressing, Quinoa

Easter Dinner

Sunday We had Easter dinner at our house for the first time. We usually have big extended family parties, but no one had one this year. So we invited our moms and sisters over and had a feast! We baked a honey glazed ham, made mashed potatoes and ham gravy, used all the dyed easter eggs for deviled eggs, and made my favorite salad with homemade dressing: Strawberry Spinach Salad with Mission Valley Dressing. Man it was so good. And we’re still not done using up all the leftovers!

Cold Stone

Monday we had Eater leftovers with frozen veggies, but we may have gone out for ice cream and chocolate apples before dinner…

Finger-licking Chicken and Potato Balls

Tuesday we made Finger-licking chicken and potato balls, which is from my favorite kid cookbook. I love making recipes from here, because I know I’ll have Jonas friendly leftovers for lunches throughout the week. This was my first time making these chicken balls, which incorporate a ton of veggies (though I skipped out on parsnips because Trader Joe’s didn’t have any). The texture was a little weird; next time I’ll have to make them smaller (which the recipe said to do, I was being lazy). Even if Jake and I weren’t raving, Jonas and Eliza ate them, so mission accomplished.

We served these up with mashed potatoes, homemade chicken gravy, and peas.


Wednesday we were spur-of-the-moment out and about, so we had Chipotle. We like to eat local as much as possible, but sometimes we go for “medium food” chain restaurants (which we define as restaurants that have no waiters but also have no drive-throughs) so we don’t break the bank. Anyway, Jake doesn’t like egg salad (the planned dinner), so I just had it for lunch one day. It all worked out.

Breakfast Scramble

Thursday we were going to have omelets with the leftover Easter ham, but we only had 5 eggs. Rather than go buy more, we made a Breakfast Scramble instead. Yum!


Friday Jake was craving Chubby’s, an awesome local diner, so we went off plan again. We get this amazing breaded chicken sandwich (with added cheese and bacon), which is so huge we have no problem splitting it. Why does all the best food kill you? I’d eat like this everyday if I didn’t fear future heart attacks and obesity.

Spinach Artichoke Dip

Saturday we had a big extended family dinner with Poppy (my grandpa) and his girlfriend Bev, my Mom and sister Taylor, and my Aunt Beth, her husband Brad, and their baby Nathan. Poppy and Bev were on a cruise over Easter weekend and Beth’s birthday was Monday, so we got together to double celebrate. We made a taco/ burrito bar. For some reason, we didn’t end up with a picture of that, but I did get a shot of the Spinach Artichoke dip I made (from this cookbook). I thought it was a little heavy on the dijon mustard, I’ll use less next time. And I’ll add salt, which the recipe didn’t call for.

Soggy Granny Cake

Beth requested Soggy Granny Cake for her birthday cake. It’s an old family recipe. I’m usually a cake-from-a-box kind of a person (I’m a good cook, but not a great baker–that’s Jake’s department). My Mom usually makes the cakes, but I thought I’d give it a shot this time around. It was good, but a little off because I think I used expired shortening. I had no idea that stuff could expire. Ooops. The recipe is coming later this week.

Ham Wrap

Lunches were all about getting rid of leftovers this week. I made ham wraps with leftover ham, spinach, Colby jack, olive oil mayo, and mustard.

Egg Salad BLT

I mashed up the leftover deviled eggs to make egg salad and threw it on toast with bacon, lettuce, and tomato. Add a bit of honey dijon mustard and you’re in high calorie heaven.

Strawberry Spin Salad

Strawberry Spinach Salad with Mission Valley Dressing is one of my favorite foods ever, so I was happy to finish off the salad leftovers throughout the week.


As for Jonas lunches, he ate a lot of frozen veggie quinoa from Trader Joe’s. It’s a pain to clean up after, but it’s a good way to fit protein into my anti-meat guy.

Here’s what’s on the menu for next week!

The Plan

Sunday | Chicken Teriyaki Stir Fry
Monday | Ham and Beans (recipe coming next week)
Tuesday | Spinach Quiche (from this cookbook)
Wednesday | Island Salad with Homemade Caribbean Jerk Rub
Thursday | Beef Stroganoff (recipe coming next week)
Friday | leftovers or out to eat
Saturday | Cider Pork and Vegetable Stew (from this cookbook)

For all Savory Sunday posts, click here.

What have you been eating lately? Have any awesome recipes to share?