Menu Plan Monday, 2023 Week 6

You guys, I am sorry for the lame posts the last few days, I have just been so busy during the day and by the time I think about blogging I am just wiped out. Honestly I barely even have a meal plan this week because Drew is travelling for work and I have barely even considered it. I’m throwing some ideas together but… I may very well just be throwing dinners together, LOL. I’ll see how the week goes. 

  • Sunday: Pot roast, mashed potatoes, roasted broccoli
  • Monday: Baked ziti & sausage, Caesar salad
  • Tuesday: Chicken curry, basamati rice
  • Wednesday: Tuna melts, cole slaw, French fries
  • Thursday: Take-out (?)
  • Friday: no idea 
  • Saturday: no idea

Friday night there is a dance, and my daughter is going and then her friend is sleeping over afterwards. Saturday, Drew and Noah will be in the city — Noah has his audition for Berklee. Thankfully no plans for Sunday, so hopefully it can be a day to relax!

Hope you all have a great week!  

Menu Plan Monday, 2023 Week 5

I’m already two dinners into the week, but better late than never for my Meal Planning Monday post, right? Well, you’ll have to forgive me — we were dealing with some heating issues today (all fixed for now, thankfully). As you can imagine, I was otherwise occupied! 

Anyway, I wanted to mention that last week got thrown so off the rails. I am not sure why I even made a meal plan up because I barely followed it at all. We will see if this week goes any better! Hopefully it will.

Sunday: MYO pizza (we use an Aldi cheese pizza and everyone tops a quarter of it with their favorite toppings), Buffalo wings.

  • Monday: Drew’s marinara with hot Italian sausage, whole wheat spaghetti, Caesar salad
  • Tuesday: Rotisserie chicken, mashed potatoes, green beans
  • Wednesday: Something in the Crock Pot – haven’t decided yet
  • Thursday: Cod piccata, roasted potatoes, steamed broccoli
  • Friday: Probably take-out
  • Saturday: Copycat Texas Roadhouse Roadkill burgers, oven fries, garden salad

For baking, I have some tired bananas for banana bread will definitely be find its way into the oven on Wednesday. I also have a new recipe for Indian Lentil Soup that I want to try. I’m hoping it’s close the soup I used to get an a local Indian restaurant. 

Are you trying any new recipes this week?

Menu Plan Monday, 2023 Week 4


Sunday: Bacon cheeseburgers, oven fries

Monday: Sheet pan Greek chicken & potatoes, salad

Tuesday: Meatballs & sausage, whole wheat pasta, steamed broccoli

Wednesday:  Chicken korma, rice, cauliflower, cucumber & onion salad

Thursday: Crock Pot beef stew, garlic-cheddar biscuits

Friday: Naan pizza, salad

Saturday: Buffalo chicken salads

Meal Plan Monday, 2023 Week 3

Sunday: Subway after the movies 

Monday: rotisserie chicken and salad

Tuesday: London broil, baked potatoes, steamed broccoli 

Wednesday: Avgolemono, gyros

Thursday: Crock Pot beef stew, garlic-cheddar biscuits 

Friday: Jake’s choice (last home cooked meal before heading back to college)

Saturday: Chinese take-out


Weekly Menu Plan, 2023 Week 2

Happy Monday everyone! It is a chilly one here — 34 degrees as I type, brrr. We’ve got a busy week over here. Tonight I have my monthly meeting with the Board of Trustees. I always try to do a slow cooker meal whenever I have an evening meeting like this (or book club, or a committee meeting). The evening meetings are probably the least favorite part of my job, but board members are all volunteers, and many of them also have full-time jobs so we have to schedule around their availability. This week also starts high school musical rehearsal. My senior has one of the lead roles for Once Upon a Mattress, and I am so happy that this year rehearsals will be right after school with a much earlier pickup than in years past. 

Anyway, here is my plan for the week. Something will change, I am sure. It did last week! There was an extra day when we got take-out, and I switched a few things around, but it all worked out great. 

Sunday: Leftovers
Monday: Crock Pot Mexican chicken over brown rice (bumped from last week)
Tuesday: Chicken fettuccini Alfredo, garden salad 
Wednesday: BBQ pork tenderloin medallions, broccoli, smoked gouda mac & cheese
Thursday: Naan pizzas, salad
Friday:  Turkey burgers, fries, salad
Saturday: ??? Maybe pizza ???

One thing I would like to do to better help me plan is to do a freezer inventory. I grocery shop based on sales, and then meal plan based on what we already have. I’ve been buying chicken breast like crazy because ShopRite has been selling it for $1.99/lb, but after I vacuum sealed everything yesterday and I was putting it in the deep freezer I realized that I have so much chicken breast. So I need to do a little freezer organization. I also need to use up a lot of what is in there so in the spring we can wheel it outside and defrost it. I love my stand-up freezer, and it was definitely the best pandemic purchase we made, but it does require upkeep and a good defrost is long overdue! 

Spinach & Bacon Quiche

Bacon, spinach & caramelized onion quiche

Need a delicious recipe for a brunch or a light dinner? Quiche is one of my go-to options because it can be made ahead of time and is delicious with a side salad in the summer or a cup of soup in the cooler months. This is a recipe I worked on with my son when he was in middle school. It actually won him a prize at a “Top Chef” contest that was judged by chefs from local restaurants! I hope you enjoy it

Bacon & Spinach Quiche


  • 9-in refrigerate pie crust
  • 4 eggs
  • 1 cup heavy cream (half-and-half may be subsituted)
  • 4-5 pieces cooked bacon
  • 3 slices Swiss cheese
  • 1/2 cup shredded cheddar cheese
  • 1 small onion thily sliced
  • 1/2 Tbsp. butter
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/2 tsp. fresh thyme
  • 1 Roma tomato dliced


  • Heat oven to 350°F. Fit pie crust into 9-inch pie plate.
  • Heat butter in small skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme. Set aside.
  • In medium bowl, mix heavy cream, eggs, nutmeg, salt and pepper; set aside.
  • Layer Swiss cheese slices, crumbled bacon, bacon, onion, and spinach over the pie crust. Pour egg mixture over top. Sprinkle shredded cheddar over the top. Arrange tomato slices over the top.
  • Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool for at least 20 min. Cut into wedges.


Serve warm or at room temperature.

Recipe | Holiday Cheese Ball

Is it ever too early to start thinking about holiday menus? I think not! As soon as fall comes around my thoughts immediately turn to Thanksgiving, and this cheese ball is always a hit. I’m not 100% sure of this recipe’s origin, but I’m going to bet it was my aunt’s because I have it down in my recipe book as “Aunt Susan’s Cheese Ball.” The Christmas when I was pregnant with my oldest, even though my mom had a huge spread of delicious Polish food (including kielbasa and pierogis), this was the only thing I could bare to eat.

Granted, if you’re a health nut, you will likely turn up you nose. That’s okay because it means there is just more for the rest of us! I usually make this at Thanksgiving and/or Christmas, but it makes a great cheese spread all year long.

Holiday Cheeseball


  • 2 Tbsp. dehydrated onion flakes
  • 12 shakes garlic powder
  • 8 oz cream cheese softened
  • 1 jar Kraft Roka Blue Cheese
  • 1 jar Kraft Old English Cheese
  • chopped walnuts or fresh herbs


  • Combine all ingredients in a bowl. Mix well and let stand overnight in refrigerator.
  • Roll into a ball or log.
  • Cover with chopped walnuts or parsley. Serve with a variety of crackers.