Tag Archives: #weeklymenu

This week’s menu

Easter Sunday
Bacon, eggs, homemade bread
Meat loaf and salad
Lamb chops, new potatoes, green beans, lemon cake

Monday, 22 April
Bacon, eggs, grits
Meat loaf and stuff, lemon cake
Caesar salad, fruit

Tuesday, 23 April
Bacon and fried egg sandwich, fruit
Meat loaf, green beans, fruit
Taco salad, lemon cake

Wednesday, 24 April
Bacon and eggs as usual
Tuna salad sandwich, chops, fruit
The last of the meatloaf and salad, lemon cake

Thursday, 25 April
Usual breakfast, probably
Lunch with department chairs and Provost
Tuna salad sandwich on the way to Variety rehearsal
Post-rehearsal snack of lemon cake

Friday, 26 April
Southwest Diner breakfast
Cheese & crackers, oranges
Pasta and salad of some sort

Saturday, 27 April
Usual breakfast
Meals en route to/from State Music Contest

This week’s menu

Sunday, March 31
Sausage and eggs
Something fast
Chicken schnitzel and peas

Monday, April 1
Ham and eggs
Cashew chicken salad and an apple
Dinner in a rush between recording session and lesson

Tuesday, April 2
Bacon and eggs
Cashew chicken salad
Meat loaf and green beans and salad

Wednesday, April 3
Savory breakfast muffins and fruit
Cashew chicken salad
Pork chop and Caesar salad

Thursday, April 4
More breakfast muffins
Lunch at Southwest Diner
Meat loaf and such

Friday, April 5
Bacon and eggs
Lunch on campus
Chicken schnitzel and Parmesan taters and veggies

Saturday, April 6
Bacon and eggs
Steak and fixings and salad

From the grocer’s:

  • green beans
  • chicken breasts
  • more fruit
  • limes and lemons
  • 1 lb meat loaf mix
  • mushrooms

This week’s menu

Sunday, March 24
Cheesy breakfast muffins
Caesar salad
Cheese and ham quiche, fresh fruit

[An edit: I am re-arranging breakfast plans this week, since I made sourdough bread Saturday evening/Sunday morning.]

Monday, March 25
The rest of the muffins
Turkey and cheese on sourdough
Scalloped potatoes, salad

Tuesday, March 26
Bacon and eggs
The rest of the quiche
Scrounge something for dinner

Wednesday, March 27
French toast, sausage
Lunch meeting at Schneithorst’s
Fried potatoes and kielbasa

Thursday, March 28
Bacon and eggs
The rest of the scalloped potatoes
Gyoza and cucumber salad

Friday, March 29
Breakfast at Southwest Diner
Chinese food at lunch at school
Steak and such for dinner

Saturday, March 30
Bacon and eggs
Quick cheese and crackers between lessons
Mini-meatloaves and green beans

At the grocer’s:

  • sausage
  • potatoes
  • kielbasa
  • apples
  • cucumber
  • cream
  • and on Thursday, steak, 1 lb. ground round, green beans

This week’s menu

Sunday, March 17 (sourdough day)
Bacon and eggs
Ham, peas, and hominy
Caesar salad with chicken

Also Sunday, prep quiche and pineapple upside-down cake (Cooking for Two, p. 397)

Monday, March 18
Bacon and eggs
Ham & cheese quiche, pineapple
Mini-meatloaves, hominy, salad, pineapple upside-down cake (Cooking for Two, p.141)

Tuesday, March 19
Breakfast at Southwest Diner
Chicken Caesar salad
Pan-seared ribeye (Cooking for Two, p. 132), peas, the rest of the cake

Wednesday, March 20
French toast and bacon, pineapple
Leftover quiche, grapes
Leftover meatloaf and salad and such

Thursday, March 21
Savory breakfast muffins (Baking for Two, p. 32)
Lunch with a colleague
Scrounge dinner after Variety Chorus

Friday, March 22
The rest of the muffins
Lunch on Webster
Dinner with a dear friend from KU days

Saturday, March 23 (prep black beans in the morning)
Cheesy bacon biscuits (Baking for Two)
Black bean quesadilla at lunch
That other steak at dinner, salad, some sort of dessert

At the grocer’s:

  • 1 lb. meatloaf mix
  • Gruyere cheese
  • 8 oz rib-eye steaks
  • Romaine
  • onion
  • feta
  • milk

This week’s menu

I’m going to try something new — namely, posting my weekly menu in hopes of holding myself to good and wholesome home cooking, and planning a bit better than I have been during my sabbatical.

And I made homemade sourdough bread on Friday afternoon, so that needs to eaten up.  And there are mushrooms in the fridge calling my name.

So . . . .

Yesterday (Saturday), January 26
Chicken Marsala (from Cooking for Two, p. 105)
Buttered peas
Homemade sourdough bread

Sunday, January 27
Bacon/eggs for breakfast, with sourdough toast
Salad at lunch before Circus Harmony
Homemade pot-stickers at dinner, plus a Xi’an cucumber salad

Monday, January 28
Sourdough French toast for breakfast
Leftover Chicken Marsala at lunch
Leftover pulled pork at dinner

Tuesday, January 29
Bacon/eggs at breakfast
Cheese souflé (from Baking for Two, p. 216) at lunch, plus a salad
Leftover pulled pork at dinner, plus fruit

Wednesday, January 30
Grits and fruit at breakfast
Lunch with an alumna
Loaded baked potato and salad at dinner

Thursday, January 31 (celebrating Yufei’s return to the USA)
Sunny-side Up Tarts (from Baking for Two, p. 194) at breakfast
More pot-stickers at lunch
Homemade cream of mushroom soup at dinner, plus sourdough and a salad

Friday, February 1
Leftover Sunny-side Up Tarts at breakfast, plus fruit
More soup etc. at lunch
Ham steak, cheese grits, peas at dinner

Saturday, February 2
Breakfast sandwich on sourdough
Quick take-away or frozen prepared lunch, since I’ll be at school and then teaching lessons
Dinner gig, so I’m fed there

Now, the shopping list:

  • 1 lb ground pork
  • dry Sherry
  • Marsala wine
  • cream
  • more salad fixings
  • round wonton wrappers
  • English cucumber
  • chili oil
  • Chinkiang vinegar
  • sesame seeds
  • roasted unsalted peanuts
  • tonic water (not for any recipe I’ve included above)
  • elderflower cordial (because I love it with fizzy water)

An update:

Saturday dinner.
Sunday breakfast.
One of the two sourdough loaves. Next time they get 10 more minutes in the oven.