List of all my faves

1. Pork chops with Roast cauliflower with spicy yogurt sauce
2. Chicken thighs with mac & cheese and broccoli
3. Dr. Sarah’s chicken with mushrooms, green beans, rolls
4. Classic beef chili and corn bread
5. sausages with mashed potatoes and peas
6. Veggie chicken patty with rotini and red sauce
7. Cajun catfish with cheese grits and kale
8. Pork chops with baked beans and zucchini
9. Soup and salad with baguette
10. Spicy lime garlic tilapia with wilted spinach and rice
11. Garlic Parmesan chicken breast 
12. Chicken spinach pasta bake with extra kale
13. Buffalo chicken meatballs with carrot and celery sticks and corn casserole
14. Red beans and rice with kielbasa 
15. Cheese ravioli and spinach salad
16. Pork peanut noodles with broccoli
17. Meatloaf with steamed carrots
18. Toddler hummus pasta with Italian sausage
19. Pan seared salmon with yams and green beans
20. Taco meatloaf with salad, chips and salsa
21. Sloppy joes with cole slaw and pickles
22. Hot dogs with baby carrots
23. Pork chops with cauliflower purée and rolls
24. Egg salad with crackers and salad
25. Spicy basil beef with rice and broccoli
26. Roast buttermilk chicken with potatoes and veggie
27. Homemade pizzas with salad
28. Crockpot beef stew (Swiss steak recipe)
29. Taco Salad with chips and salsa
30. Deena’s Chicken club salad
31. Aba’s chicken and rice with carrots and celery
32. White chicken chili w/sour cream and tortilla chips
33. Spaghetti squash with feta and tomatoes
34. Oven Pot roast with onion carrot and potatoes
35. Fish sticks with tater tots and coleslaw
36. Spicy basil beef with broccoli and noodles
37. Chicken taquitos with salad and bell peppers
38. Baked beans, Mac n cheese, broccoli
39. Bacon and pancakes (or waffles)
40. Bacon and simple onion quiche
41. Tofu with Korean marinade, carrots and basil
42. Ginger garlic tofu with rice and broccoli 
43. Tofu with cruciferous veggies and brown sugar soy sauce
44. Mac n cheese and fancy chicken sausages
45. Eggs in purgatory with pasta and zucchini
46. Dijon cumin slow cooker drumsticks with rolls and carrots 
47. Nachos w/taco meat, broiled cabbage and zucchini chips
48. Pollo sudado in the slow cooker w/rolls
49. Lemon pepper orzo with chicken thighs & veggie

Weekly menus

5/2/25

Aba’s chicken dip with tortilla chips

4/28/25

Chicken taco salads in jars

Chicken wings with French fries, green beans, and iceberg lettuce 

Hot dogs with baked beans, pickles, and roast butternut squash and yams

Pancakes, sausages, strawberry sauce

4/21/2025

Meatloaf with rolls and asparagus

Pork carnitas tacos with carrot sticks, pinto beans, and corn

Tikka masala tofu with snap peas and rice

Pizza and salad

Kielbasa with Mac n cheese and asparagus 

Brats with mashed potatoes and peas

Ramen with spicy tofu crumbles 

Sweet potatoes with chicken nuggets and broccoli

3/30/25

Chili and corn bread muffins with zucchini 

Kielbasa with roast potatoes and ??

Mac n cheese with veggie sausage and green bean cucumber salad

3/23/25

Peanut butter ramen with mushrooms and spicy tofu

Chicken thighs with homemade fries and steamed broccoli

Ground beef tacos with sautéed zucchini/onion/tomato mix and chips and salsa

Frozen pizza with spinach salad and cuties

3/17/25

Pollo sudado - chicken cilantro soup with potatoes 

Brinner - bacon and waffles with strawberry compote

Creamy beef rotini with rolls and asparagus 

Mac n cheese with green beans and brats

—

9/14/19
Roast cauliflower with spicy yogurt sauce and pork chops,
mac & cheese with broccoli and chicken thighs,
orange glazed salmon with carrots and couscous,
salsa lime slow cooker chicken with refried beans and zucchini

10/13/19
Dr. Sarah’s chicken with rice mushrooms and green beans,
 beef chili and corn bread,
chicken soup with potatoes,
chicken broccoli crockpot with a bowtie pasta

10/20
Beef chili with zucchini and cornbread
sausages with mashed potatoes and peas
beef stew in the crockpot with baked butternut squash
veggie chicken patty with mac & cheese

10/27/19
Veggie chicken patty with rotini and red sauce
Cajun catfish with cheese grits and kale
Pork chops with baked beans and zucchini
Soup and salad

11/2
Chicken spinach pasta bake with extra kale
Taco Beef with Spanish rice and romaine salad
Buffalo chicken meatballs with carrot and celery sticks and corn casserole

11/9
Beef sheet pan meal with white rice
Red beans and rice with kielbasa and cheesy cauliflower
Cheese ravioli and spinach salad
Baked chicken thighs with steamed broccoli and dinner rolls

11/16
Pork peanut noodles with bok choy
Meatloaf with steamed carrots
Toddler hummus pasta with slow cooker Italian sausage sauce
Canned soup and scrounge

12/2
Pan seared salmon with yams and steamed green beans
Taco meatloaf (crockpot) with salad, chips and salsa
Sloppy joes with red cabbage cole slaw and pickles
Hot dogs with baby carrots/scrounge

12/8
Pork chops with cauliflower purée
Thighs with rolls and frozen peas
Chicken patties with Mac n cheese
Egg salad with crackers and salad

12/28
Spicy basil beef with rice and broccoli
Roast buttermilk chicken with potatoes and veggie
Chicken patties with Mac n cheese
Homemade pizzas with salad

1/6/20
Crockpot beef stew
Soup/scrounge
Buttermilk chicken thighs with yams and veggie
Taco Salad with chips and salsa

1/24/20
Chicken club salad
Roast chicken with mashed potatoes and steamed green beans
Taco meatloaf with steamed zucchini and refried black beans

2/3/2020
Salmon with garlic butter, roast eggplant and chickpeas
Penne pasta with Italian meatballs, onion, bell pepper, marinara
Aba’s chicken and rice with carrots and celery
English muffin pizzas and salad

2/10/20
Chili cumin pork, refried beans, zucchini, rice
Beef stew, carrots, rolls
Chicken broccoli rice casserole

2/17/20
Roast chicken and onion soup potatoes, with steamed green beans
Buffalo chicken meatballs with celery, ranch, and rolls
Sloppy Joes with mac n cheese and pickles
White chicken chili

6/1/20
Taco meatloaf with steamed zucchini, chips and salsa
White chicken chili
Spaghetti squash with marinera sauce and meatballs

6/8/20
Pork chops with cauliflower purée and dinner rolls
Chicken thighs with Mac n cheese and roast asparagus
Oven Pot roast with onion carrot and potatoes

2/24/21

Classic Beef chili with steamed zucchini and corn bread muffins

Sloppy Joe’s with pickles and coleslaw

Salmon with yams and broccoli 

Thin sliced BBQ pork chops with peas and rolls

3/8

Chicken and Leek pies with asparagus 

English muffin pizzas with celery sticks

Fish sticks with tater tots and coleslaw

Soup and salad with baguette

4/26/21

English muffin pizzas and salad 

Deena’s chicken salad and cantaloupe, 

spicy basil beef with broccoli and noodles, 

chicken cilantro soup with corn carrot and onion

8/16/2021

Chicken taquitos with salad and bell peppers

Homemade pizzas with kale salad and chickpeas 

Spicy pork noodles with broccoli 

Italian chicken sausage with Mac n cheese and green beans

9/12/2021

Garlic balsamic pork loin roast, with salad and garlic toast

Chicken thighs, asparagus, dinner rolls

Baked beans, Mac n cheese, broccoli

Bacon, eggs, pancakes

9/25/2021

White chicken chili w/zucchini

Tofu with Korean marinade, carrots and basil

Mac n cheese and fancy chicken sausages

1/17/22

Chicken soup with veggies and rice

Salmon with broccoli and baguette

Eggs in purgatory with pasta and zucchini

2/14/22

Dijon cumin slow cooker drumsticks with rolls and carrots 

https://therealfooddietitians.com/slow-cooker-dijon-thyme-chicken-legs/

Twice baked yams with Brussels and roast chicken

https://barefootcontessa.com/recipes/twice-baked-sweet-potatoes

2/21/22

Dr Sarah’s chicken w/mushrooms and green beans and crackers (Monday)

Pancakes and bacon w/fruit salad (Sunday)

Tuesday- Nachos w/broiled cabbage and zucchini chips

Wednesday- pollo sudado in the slow cooker w/rolls

https://healthyrecipesblogs.com/wprm_print/14096 Keto waffles with almond flour

https://tastesbetterfromscratch.com/wprm_print/10922 Chicken taquitos

https://bellyfull.net/wprm_print/35201 Homemade sloppy joes

3/5/22

Lemon pepper chicken orzo

Sloppy joes with salad and rolls

Mac n cheese with pepperoni and carrots

Pork chops with baked beans and asparagus 

11/27/22

Ham with dinner rolls and green beans

English muffin pizzas with strawberry spinach salad

Salmon yams broccoli 

Chicken cilantro soup with crackers and charcuterie 

Kale chips

Honestly I just eyeballed everything 

Ingredients

for 2 serving

• 1 bunch kale
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika

Preparation

1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
3. Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
4. Enjoy

https://tasty.co/recipe/kale-chips

Lunch options for the kids

 Things they will generally eat:

• PB&J
• English muffin pizzas
• Fish and chips
• Chicken nuggets and tater tots
• Pancakes and bacon
• Corn dog muffins

Tried it but they won’t eat:

• Wraps: 
• Avocado beans and cheese
• Cream cheese and veggies
• Shredded apple and cheddar 
• Almond butter and strawberries (hit or miss)
• Cream cheese with shredded chicken and shredded carrots
• Hummus and cucumber
• PB honey and banana (hit or miss)

Eggs in purgatory

 This was yummy, could have done with more Parmesan and maybe some mozzarella too. We had it in the oven with tater tots and breakfast sausages so it was at 425 convection for about ten minutes. I didn’t have fresh basil so used dried instead.

https://www.wellplated.com/wprm_print/recipe/33491

Ingredients

  

• 2 teaspoons extra-virgin olive oil
• 1 small red onion diced (about 1 cup)
• 3 cloves garlic minced (about 1 tablespoon)
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 1 jar good-quality tomato pasta sauce (24 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 5 ounces baby spinach
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• Chopped fresh basil
• Baguette slices for serving

---

Instructions

 

• 1. Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• 4. Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices or with sausages and tater tots.

Pot roast chicken

I made this and it was great! I substituted cornstarch for the thickener and poultry seasoning rather than just thyme (added sage and rosemary). It’s quite a bit of work but hey.

https://thedefineddish.com/wprm_print/18324

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 3 lbs bone-in, skin-on chicken thigh
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 large yellow onion halved and cut into ¼-inch slices
• 3 large carrots cut into 2-inch pieces
• 4 stalks celery cut into 2-inch pieces
• 2 cloves garlic thinly sliced
• 2 tsp dijon mustard
• 1 tbsp tomato paste
• ¼ tsp smoked paprika
• 1 cup low sodium chicken broth
• 1 tbsp arrowroot flour
• 2 tbsp apple cider vinegar
• 5-7 sprigs of thyme tied into a bundle using kitchen twine
• 2 bay leaves
• 1 lb yellow potatoes cut into 2-inch pieces

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Pat the chicken dry and season on both sides with the salt and pepper.
• Heat the olive oil in an oven-safe large, deep skillet (I use the Made In 3.5 quart saute pan) over medium-high heat.
• When hot, in batches so as to not overcrowd the skillet add the chicken, and cook until golden on each side (about 2 minutes per side) transfer to a plate and set aside.
• Add the onion, carrots, celery, and garlic and cook, stirring, for 1 minute.
• Add the dijon, tomato paste, and paprika and toss until well combined.
• In a small bowl, whisk together the broth and the arrowroot flour until well combined. Slowly pour in the broth mixture while stirring until well combined. (*Your sauce will almost immediately thicken. Don’t worry-- when the chicken cooks down, it will add additional juices to the sauce and it turns out perfectly in the end).
• Remove from the heat and stir in the apple cider vinegar, add the bundle of thyme and the bay leaves. Place the chicken on top of the veggies, skin side up. Cover and transfer to the oven and bake for 40 minutes.
• Remove from the oven, and increase the heat to 400 degrees F.
• Remove the cover and carefully nestle the potatoes into the sauce, tucking them under the chicken (just be delicate moving around the chicken so the skin doesn’t fall off!). Transfer back to the oven and bake, uncovered, until the skin is a deep golden brown and crisp, the potatoes are tender, and the sauce has thickened, about 30 more minutes.
• Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!

Mince pies

 https://www.bbcgoodfood.com/recipes/mince-pies

I used my moms pastry recipe and temperature for cooking - 25 minutes at 350. Two coffee cups were good for cutting the circles out of dough.

For the pastry

• 375g plain flour
• 260g unsalted butter, softened
• 125g caster sugar, plus extra for sprinkling
• 1 large egg, plus 1 beaten egg for glazing

Method

• STEP 1

  Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

• STEP 2

  Add 125g caster sugar and 1 large beaten egg, and mix together.

• STEP 3

  Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

• STEP 4

  Wrap the pastry in cling film and chill for 10 mins.

• STEP 5

  Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

• STEP 6

  Heat oven to 220C/200C fan/gas 7.

• STEP 7

  Roll out the pastry to 3mm thick.

• STEP 8

  Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

• STEP 9

  Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

• STEP 10

  Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.