Lemon butter sole, bbq pork tenderloin, asparagus leek soup, beef and broccoli stir-fry, tomato and cheddar baked chicken.
Over the past few months, I have been trying to be more aware of how much single-use plastic I am using (and subsequently throwing away). Recently I purchased some adorable zippered mesh reusable produce bags from my dear friend, Susan. You can find her on Facebook at Sew Comic. I tried them out this week, and I totally love them! They are the perfect size (12x15") and hold a lot of produce. They also fold up nice and small and tuck easily into your purse or reusable shopping bags. She has a lot of super cute designs, including super heroes, so check them out! I highly recommend these. (Thanks again, Susan, and thanks for sharing your photos!)
It was finally starting to feel like spring around here, at least until it snowed again. I keep telling myself it will come - it always does! Sometimes it is rather hard to be patient.
Now on to this week's meal plan.
On the menu - March 31 - April 6, 2019:
Sunday Leftovers / eat out / takeout
Monday Easy Sole Meuniere with broccoli, mashed potatoes and homemade Coleslaw
We actually ate leftovers tonight since we still have so many, but I think it's about time to make this dish again. As I've mentioned before, I typically just bake the fish in the oven with butter, lemon juice and some lemon pepper. Sometimes I sprinkle some dill on top as well. Simple and good.
Tuesday BBQ Pork Tenderloin with baked potatoes and green peas
We actually had leftovers from the weekend again (it is hard to believe we had that many, but we did!) If I'd been cooking, I would have made BBQ Pork Tenderloin. I like to use a frozen pork tenderloin (about a pound) and cover it with Diana Sauce - the Gourmet Rib & Chicken flavour. Bake in the oven at 375 F for about two hours, along with some potatoes in a separate dish.
Wednesday Asparagus and Leek Soup with fresh buns and cheese
This soup recipe is one of my all-time favourites. I refer to it as "Spring Soup" because I love to make it when asparagus is in season in Ontario. I know I'm a little early since that isn't usually until May, but this year I couldn't wait. This recipe contains some butter and whipping cream, but it makes such a big pot of soup that the amount per person ends up being very little. And trust me, the taste makes any extra calories completely worthwhile! My son wasn't too sure about the asparagus (it can sometimes be tough and stringy), but this was cooked perfectly and he had seconds. Loved it!
Thursday Beef & Broccoli Stir-Fry with brown rice
Whenever we have Chinese food, my son's must-have menu item is Beef & Broccoli. I've tried a few different recipes but we've never really been that thrilled with any of them. This recipe was top-notch! From Greta Podleski's "Yum & Yummer" cookbook, it came together quickly and was really good. We highly recommend it.
Friday Leftovers / eat out / takeout
We haven't had takeout pizza in forever, so that was this week's treat.
Saturday Tomato and Cheddar Baked Chicken with couscous and green salad
I came across this recipe in my "archives" a few weeks ago and thought we should try it. My son does not really care for zucchini, but when he's hungry enough, he will usually try/eat pretty much anything. I had a little trouble getting the chicken cooked well enough tonight, so I would definitely recommend baking it for longer than 12 minutes (especially if you are using chicken thighs like I did). As usual, I loved that it used ingredients I had on hand (like an open jar of pasta sauce). Couscous isn't a side I serve very often but it was a nice change, and although it's not the prettiest photo, this turned out well and was very tasty.
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