FOOD + DRINK, FOR all the family | February 5, 2013

Weekly Meal Planner: Week 4

crisp chicken legs

Deciding what’s for dinner was easy this week. I only wish that it would be as simple to feed my toddler boy. I don’t know if it is because he had a cold, but it was not less enthusiastic by my cooking this week.

Here is what we ate for dinner last week:

  • Monday: We started the week with an easy pasta night. To save time, I served the Florentine Spinach and Cheese sauce by Classico on spaghettini. We added extra cheese with freshly grated Parmesan Reggiano.
  • Tuesday: My husband had an event that night. To enough me to pass more time with Zack, I stopped by Tourtière Australienne and bought their delicious Lamb roganjosh pie. I served it with the leftover  potato, rutabaga and carrot mash from last Sunday.
  • Wednesday: That was our fish night. My husband cooked to perfection steelhead trout fillets that he lightly covered with Dijon mustard before cooking. I made us a tropical fennel salad and side of green beans.
  • Thursday: I cooked Jamie-Oliver’s tender and crisp chicken legs with sweet tomatoes that I served with the remaining leftover  potato, rutabaga and carrot mash.
  • Friday: I took a day off from cooking. We ordered something that it always a hit with my toddler: our usual vegetarian pizza, extra ham with a mix salad.
  • Saturday: In honor of the Super Bowl, my husband cooked his delicious chili con carne. He achieved a right balance of spices to be enjoyable but us and our toddler.
  • Sunday: I made us a chicken pilaf rice. I used a recipe from the first cookbooks that I bought when I moved to my own apartment for university. It is so easy to make and delicious. The best part is that the leftover is enough for two lunches.

Do you plan your meal weekly? If so, what do you eat on an average week at your home?

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