On the Menu: May 6-12

This is the proposed menu plan for this week. I say proposed because I am fairly sure that, while all the meals will happen, they are very likely not to happen in the order we’ve planned. It’s a crazy week with many graduations, Thadd’s end of term, and preparation for a few other things. So, this is the loose idea:

Sunday: Seafood and almond casserole with fresh steamed asparagus. This happened as planned. The asparagus was delicious! There is just nothing like seasonal veggies.

Monday: Barbecue pork sandwiches with baked beans and spicy slaw. As always, Mondays are a late dinner. This was quick and filling.

Tuesday: Black bean and banana empanadas. We’re going to make a double or triple batch so some can be frozen for quick lunches, but it’s looking like it won’t get done today, after all. So this might be switched with tomorrow.

Wednesday: Carna asada tacos with fresh avocado and homemade salsa. 

Thursday: 3 Sisters Casserole. Based on Native American cuisine, this particular version of the casserole is a new recipe. I’ll let you know how it goes!

Friday: Leftovers, as always, since Thadd leaves for work in the afternoon and doesn’t get home until sometime the following day.

Saturday: Thai Peanut noodles. Thadd’s first night to cook this week! We’re going to be wine tasting for most of the day, and this dish will go together quickly when we get home.

Related articles

• On the Menu, April 22-28 (eclecticedibles.wordpress.com)
• On the Menu: February 12-18th (eclecticedibles.wordpress.com)
• On the Menu, Feb. 4th-11th (eclecticedibles.wordpress.com)

On the Menu, April 22-28

Sunday: Sausage and pepper hoagies, with steamed sugar snap peas, coleslaw, baked beans, and crispy potato skins.

Monday: Tuscan Red Bean Soup. I love soup. This will go in the slow cooker today while I am at work. It’s a lovely, rich soup with the creaminess of beans and the fresh flavors of carrots, onions, celery, and Italian parsley, all topped off with a bit of grape seed oil and Parmesan cheese.

Tuesday: Chicken fajitas. Another slow-cooker meal. It’s Thadd’s day to cook, and since it’s a busy week, he wanted something easy and quick. The chicken will be put on in the morning, then it’s just a matter of chopping lettuce, sauteing up some peppers and onions, and shredding some cheese, really. The salsa is made.

Wednesday: Shepherd’s pie. This will give Thadd leftovers for his lunches for the rest of the week. It has the added bonus of baking for a long time, so I’ll prep it before I leave to teach and just put it in the oven until I get home.

Thursday: Spaghetti with garlic bread. I know, this isn’t something you usually see here. Sometimes, we do just eat regular stuff.

Friday. Leftovers, as always.

Saturday. Quinoa cakes with sesame noodles. We’re eating less meat these days. Summer is often a more vegetarian-style menu for us.

What are you eating this week?

Related articles

• On the Menu: February 12-18th (eclecticedibles.wordpress.com)
• On the Menu, Feb. 4th-11th (eclecticedibles.wordpress.com)
• Slow Cooker Carnitas, Slow Cooker Butternut Squash Soup (williams-sonoma.com)