FOOD + DRINK, FOR all the family | February 12, 2013

Weekly Meal Planner: Week 5

what's for dinner week 5
sourcing: Celeste Dinnerware at Crate & Barrel

My little experiment on recording what we eat for dinner continues. Last week was special because my toddler was sick for half of the week. He ate bread and chicken soup several nights in a row. I am glad that he now has regained his appetite.

Here is what we ate for dinner last week:

  • Monday: After a morning of running errands and an afternoon filled with accounting duties, I welcomed the comfort of a simple healthy meal. I paired boiled green beans and Brussel sprouts — topped with butter — with the Dijon mustard steelhead trout fillets cooked by my husband.
  • Tuesday: I had a craving for chicken and couscous. I cooked a her early Donna Hay cookbook titled  Flavours. It a grilled lemon chicken breasts on a bed of almond, sage, lemon and caper couscous salad. If you don’t own the cookbook, have a look at Emily’s Culinary Adventures. Emily shared how she makes the recipe.
  • Wednesday: We ate a cheese fondue with an assortment of charcuterie (Grison beef and prosciutto), sweet onions, sour onions and sour gherkins.
  • Thursday: I went to a concert that night. Since I was in a hurry, we ate pasta with a ready-made sauce.
  • Friday: It was sushi night.
  • Saturday: Since we were at the ski cottage, I cooked a simple meal. We grilled steelhead trout fillets with a touch of Dijon mustard and oil live on top. Rice and grilled asparagus were our side dishes. For dessert, we ate a delicious apple and cranberry pie from a local bakery.
  • Sunday: Since we arrived from the ski cottage at a time where the grocery store would be full, we ordered pizza. Our usual place is closed on Sunday. We ate it with a Greek salad.

I will continue this experiment until the end of the month.

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