Weekly Menu 2/22-2/28


You know what sounds good when you have the flu? Almost nothing. And yet, a body can’t fight without fuel, so I stuck it out and put together a pretty decent menu for last week.

Weekly menu for the last week in February

Going clockwise from upper left corner:

Monday: Grilled Ham & Cheese Sandwiches and Soup
Soup and sandwiches are usually a pretty safe bet for any night you need a quick and easy meal. The soup was some gumbo we had in the freezer and the sandwiches used up some of the spiral-sliced ham I’d frozen from our New Year’s Day meal.

Tuesday: Carne Asada-style Quinoa Bowls
Thank you slow-cooker and rice cooker–my one-two punch. This was my first day back at work after 4 days out sick and I figured I’d be pretty tired when I got home. I figured right. The recipe from How Sweet It Is was intended for nachos, but I thought a bowl would be easier to eat. Making quinoa in my rice cooker, with chicken broth instead of water, is my new favorite thing, especially on nights like this one.

Wednesday: Classic Chicken and Rice with Green Beans
On Wednesdays Todd works late, so an oven dish with a long lead time always fits in well, here. Super simple to put together and very good comfort food. Which we needed as we were both bone-weary by the end of each day. We struggled through work this week out of necessity, alone.

Thursday & Friday (not pictured) Take Out
That exhaustion was a big part of why Thursday and Friday ended up no-cook nights. I’d allowed for one this week, knowing the likelihood was high of needing a night off, but two? Oh, well. Thursday we got Jimmy John’s (our just opened! and while I have some philosophical issues with the owner’s recent big game hunter kerfuffle, being able to get a decent lettuce wrap won out) and Friday I got a salad from Zaxby’s. And a milkshake. I earned it, trust me!

Saturday: Garlic-Parmesan Pork Chops with Roasted Carrots and Red Potatoes
If I hadn’t earned that milkshake before, the fact that I spent all afternoon and part of the evening fussing with the bathroom tile on Saturday then cooked supper made up for any former lack. That was a long day, folks! The pork had been defrosting the last couple of days so, really, all I had to do was slice and dice the carrots and potatoes and toss them in the oven for an hour. Not exactly neurosurgery. But I did spice things up by adding some garam masala and ground mustard to the olive oil, salt, pepper, parsley, and paprika that I usually season them with.

Sunday: Sweet-Potato and Kale Turkey Burgers with Coleslaw
These turned out a lot better than I was expecting–you just never know with turkey burgers. The sweet potato and kale were really good with the ground turkey and I’m glad we have two more batches of these in the freezer. The recipe came from Multiply Delicious.

So here’s a question: What’s your favorite “sick” food? The one you always turn to when you’re feeling under the weather. Is it the classic chicken noodle soup? I’m partial to egg drop soup when I’m feeling icky, but we’d just had that the previous week, and then Todd made us chicken noodle soup a few days later.

Something Mom used to make when I was little was milktoast (milquetoast?). Has anyone else had that before? It’s milk, just barely scalded (the point just before boiling where the little bubbles form around the edge of the pan), sweetened with a bit of sugar, with torn up pieces of white bread stirred in. It was comfort food when I was sick and a treat on occasional cold winter’s nights. I haven’t made it for myself in ages, but when it’s cold and I’ve got the flu, I do think about it sometimes.

The other fun food thing we did this weekend was turn the leftover King Cake (which I’d stashed in the fridge so it wouldn’t go bad) into bread pudding. Since it’s a brioche loaf to begin with, it seemed like it would work okay. The banana filling and sugar on top did make for a slightly sweeter pudding than usual, but I was relieved to see that the colored sugar didn’t turn the mix technicolor. Just a little hint here or there.

Have a tasty week!

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