Blog Weekly Menu

What We’re Eating: September 3 – September 8

September 4, 2018
Photo by Lukas Blazek on Unsplash

Happy…uh…Tuesday! Anyone else get thrown off of their calendar game by the long Labor Day weekend? I hope you all had a great time relaxing and spending time with family. Peter and I took Ben to a birthday party for our friend’s son, spent some time at Barnes & Noble picking out new cookbooks (more on those soon!), then deep cleaned the kitchen and living room. Fun times, I tell ya. This week I’m excited to get more involved in my new classes; fall semester at FSCJ has begun, and I’m taking English II, Anthropology, World History to 1500, and Statistics. At the end of this semester, I’ll have completed my A.A. and in the spring I will begin classes for my A.S. and apply for the dental hygiene program. Lots to do!

Since I have a more substantial course load this semester, I’m trying to plan meals that aren’t super involved; the less prep work and fewer steps involved, the better! We’re still trying to stick to our habit of Meatless Mondays, and as always, opting for healthy whole grains and fresh vegetables, with (ideally) 2-3 servings of veggies in each meal. My inspiration for meal planning usually comes from Instagram these days, not Pinterest! Of the Instagrammers I follow, my favorites are The Paleo Running Mama, The Movement Menu, Pinch of Yum, Little Broken Blog, and of course, Minimalist Baker.

On this week’s menu, we’re sticking to comfort foods we love. Labor Day is the unofficial end of summer, which means it’s time to transition to warm, hearty fall meals, even if it’s still 87° in Florida. I don’t think I’m quite ready to bust out my butternut squash and Italian sausage soup….but I will be soon! 

– Menu –

Monday: Veggie meatballs and gravy, with kale colcannon and roasted Brussels sprouts. 
Note: We used Lacinato (dinosaur) kale and red potatoes for the mash, More Than Gourmet demi-glace and veggie stock to make the gravy, and added some of our fresh thyme as a garnish.

Tuesday: Sirloin tip steaks with potato, asparagus, and radish hash
Lunch idea: leftovers of this work GREAT as warm toppings on a salad.

Wednesday: “Southern” chicken and biscuits skillet casserole
Note: We top it with biscuits made from Red Lobster biscuit mix, using Follow Your Heart vegan mozzarella shreds instead of cheddar cheese.

Thursday: Turkey zucchini burgers, roasted sweet potato coins, and broccoli picnic salad.

Friday: Veggie skillet biscuits and garden salads.

Saturday: Whatever happens, happens! (aka we haven’t planned Saturday yet, or it’s a date night)

That’s all for now, friends! I hope you all have productive weeks! If you try any of the recipes for your own meals, post a comment and let me know what you thought!

Until next time,

  • Reply
    September 9, 2018 at 9:44 pm

    Mmmm. The chicken and biscuits was a hit with the super picky husband! You KNOW that’s a good one!!

    • Reply
      September 10, 2018 at 2:54 pm

      OH MY. That’s a huge compliment!! 😀 I’m glad he liked it!

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