Weekly Menu – August 26

Monday – Chicken salad sandwiches on homemade croissants, salad, grapes, birthday cake. This is Princess’s birthday! I really like the idea of feeding the birthday boy/girl their favorite meal, but how exactly do you decide what a 2-year-old’s favorite meal is? Really, crackers and grapes would be exactly what she’d ask for, but the rest of us would probably not consider that a real meal. Since she loves any and all bread almost as much as she likes crackers, I’m making homemade croissants for chicken salad sandwiches (pics taken and tutorial coming). The chicken salad in the sandwiches will have grapes in it, so will the green salad, and hey, why not just some plain grapes on the side, just to make the girl super happy? Because we can’t do mayo in the chicken salad because of Sweetheart’s egg allergy, I will instead be mixing cream cheese with plain Greek yogurt, and then mixing that in the chicken along with some chopped celery and the grapes with a little garlic salt to taste. Dessert will be birthday cake, recipe here, which true clean-eating followers would notice is not clean eating at all. I’m not going to stress about it too much on birthdays, though.

Tuesday – Chicken gravy bowls, roasted cabbage. Have you seen those bowls they make at KFC with the mashed potatoes in the bottom, corn, chicken, gravy and cheese? This will be the cleaned up version of that. I will be cooking and mashing my own potatoes with some butter, milk, salt and pepper. That goes in the bottom of the bowl, and on top of that I will be putting some shredded chicken, topped by homemade gravy.  If you’ve never made homemade gravy, it is so easy! You simply take 2 tablespoons of butter and melt them in a pan. Once melted, add 2 tablespoons of flour and whisk just until the color starts to change from yellow to slightly brown. Then you add 2 cups of chicken broth (or beef broth, or whatever kind of gravy you are making) and whisk like crazy until it’s all combined. Then you let it cook, stirring frequently until it gets thick. Yum! For the roasted cabbage, chop the cabbage, toss with a bit of olive oil and salt and pepper, then put it in the oven on 350 for about 25-30 minutes, just until it starts to get some crispy bits.

Wednesday – Fish, roasted red potatoes and zucchini. There are several types of fish on a really good sale at one of our local stores, Sprouts, this week. We are going to see what kind of fish looks the best, and actually probably grab a few kinds and freeze them for later. For the red potatoes and zucchini, we are going to do exactly what we did with the cabbage on Tuesday, although the potatoes will probably need about 10 minutes longer in the oven than the zucchini.

Thursday – Chicken pesto pizza. Wednesday night I will start the recipe for this crust. The pesto will be the recipe from here. We will have some leftover shredded chicken to top the pizza with, along with some spinach, tomatoes and mozzarella cheese. Who doesn’t love pizza? 

Friday – Breakfast for dinner again! Hash browns, bacon and fruit. This will be made by Marquis and therefore will be made without a recipe. The hash browns and the bacon will be cooked together and the fruit will probably be a melon of some sort, whatever looks good and is the cheapest.

Saturday – Herb crusted chicken with feta sauce, basil orzo and salad. This recipe is adapted from the Cooking Light cookbook that I’m always talking about. Basically this is just chicken breasts that are breaded with Panko (preferably whole wheat Panko if we can find it) and some Italian seasonings, lightly seared in olive oil, then finished in the oven. You top it with a sauce made of feta, lemon juice, chopped basil, olive oil and black pepper. While I’m making the sauce, I make enough to also stir into some cooked orzo pasta. This one always goes over big, people can’t seem to get enough!

Sunday – Freezer meal, shepherd’s pie. I love having a well stocked freezer! Awhile ago I made this recipe for shepherd’s pie. I made enough extra to fill a few pie tins and froze them. It can’t get easier than that, and it’s so yummy!

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