Monday, July 27, 2020

Menu plan Monday

I'm hoping for an easy few weeks, until our kitchen remodel is complete. I'm running low on freezer meals, but in reality, I just need to be more creative. Although, not sure how the chicken broth will help. ;-)

Here's what's on the menu this week:
Friday - pizza
Saturday - socially distanced Thai takeout
Sunday - grilled sausages + salad
Monday - carnitas (planning to crisp in the toaster oven
Tuesday - chicken salad (made with leftover rotisserie chicken)
Wednesday - grilled chicken + some sort of salad to use up all of the garden tomatoes
Thursday - leftovers
Friday - TBD

What about you? Any easy tomato based side dishes to recommend? 


  1. I'm envious over all your tomatoes. Your menu sounds delicious too.

    If you have any cucumbers to go with the tomatoes, you could make a cucumber tomato salad.

    Cucumber Tomato Salad
    2 cucumbers
    1 large tomato
    1 small green bell pepper
    1 small purple onion
    1/3 cup vegetable oil
    3 tablespoons sugar
    3 tablespoons red wine vinegar
    3/4 teaspoon salt
    1/8 teaspoon pepper

    Cut cucumbers and remove seeds with a spoon.
    Chop cucumber, tomato, bell pepper, and onion.
    Whisk together oil and next 4 ingredients in a large bowl until sugar dissolves.
    (I put the dressing ingredients in a jar & shake well)
    Add cucumber mixture, tossing to coat.
    Cover and chill 3 hours.

    Here is our menu for the week:

    1. Vegetable Night ~ Red Beans & Rice
    2. Beef Night ~ Smoked Sausage
    3. Vegetable Night ~ Bean Soup
    4. Chicken Night ~ Chicken Croquettes
    5. Vegetable Night ~ Baked Potato Night
    6. Beef Night ~ Tacos
    7. Vegetable Night ~ Beans & Greens

    1. We do have cucumbers - thanks for the the recommendation! Your menu looks great.

  2. This is a dish i will not touch, but it is easy and company always loves it. Diced cheese, chopped tomatoes, English peas and I put mayo or MW on it, stir and it is ready to serve. You may prefer another dressing. I hear leftovers are great, too. I am allergic to English peas. This involves little prep, can be made ahead--not too far ahead, and looks pretty.

  3. Congrats on the kitchen remodel - I would imagine you are excited about the outcome. Over here, since we aren't traveling anytime soon, we're redoing all of our bathrooms in one fell swoop. Good footprint already, which helps.

    I remember our kitchen remodel with two teens in the house, though girls not boys, which I am sure was a big difference. In any case, I hit the EZ button and we ate basic, basic, basic till the kitchen was done. A lot of Lean Pockets and salad in a bag if I recall correctly. 😄

    1. We are eating so many bagged salads! I'm definitely getting my veggie intake in. ;-) Otherwise, we've mostly had lean proteins (already prepped) from the freezer. It hasn't been terrible, just not a lot of variety.

  4. Also, regarding ripe tomatoes - in lieu of salad we just slice them and alternate with sliced cucumber on the plate, then drizzle with a little Italian dressing.

    1. I'll give that a try. I made a quick chop pico de gallo like topping last night. (No cilantro). We have both jalapenos & tomatoes, so diced those, plus a shallot, added some lemon juice, garlic & salt/pepper. It was great. I'll keep making that, to use up all of the beautiful garden produce.