The 2021 week 24 menu plan is complete and yet again many of the meals planned last week will make a reappearance.
Breakfast
I have been fasting many mornings, not breaking the fast until late morning or early afternoon. At that point I simply have lunch. The apple cinnamon baked oatmeal, and the Rebekah’s egg casserole were enough to feed the ‘Ole Buckeye nearly all of last week supplemented with soft boiled eggs…his speciality. I am consistent on Sunday mornings, however, preparing bacon and eggs. Aside from minor changes the 2021 week 24 menu plan for breakfast will simply reflect a repeat of the menu plan from week 23. Hopefully there will be enough ripe bananas for the BAM cake. I am making biscuits and gravy for Fathers’ Day. I am also going to make a new egg casserole to pop in the freezer for days ahead to use some of the vegetables that need to be eaten.
Bacon Veggie Loaded Egg Casserole
Lunch
The lunch menu is comprised of lentil soup which is an eat again and again meal, a new chili recipe which I keep meaning to try and our favorite quiche which never made it to the table last week.
Dinner
Our daughter has arranged a Green Chef delivery, so two of this week’s meals will be prepared by her. Last week Asiago Chicken was planned, but the grand girl’s soccer team qualified for regionals, so on Friday we had dinner at Orapax prior to the 7 PM game at a field near ODU in Norfolk. Orapax is our favorite Greek restaurant and very close to the soccer field. Unfortunately there were thunderstorms and the game was rescheduled for Monday evening. (Maybe another Greek night)?
Spaghetti Squash with Pancetta and Peas
Barramundi with Chipotle Lime Aioli
Green Chef Steak and Balsamic Mushrooms
Hits and Misses
When I found this recipe I pinned it to my board immediately…not because it was on plan, but simply because it met my criteria for a good comfort food meal. It certainly fit the bill, and even the ‘Ole Buckeye was well satisfied with soup for dinner. There was enough to feed us for at least two more meals, for which I had not accounted. It was well worth veering off course for an evening.
The beef stroganoff recipe has been a favorite of ours since a friend made it for us when we were stationed at Fort Hood, Texas in 1970. This recipe card reflects just how often it has been created over the years.
This time I used the remaining flank steak that we had grilled previously. I popped it in the freezer and sliced it into thinner strips for the stroganoff. I used zanthum gum as a thickener and served it over cauliflower rice.
Dinner Out
During week 23 we enjoyed a planned dinner out and an unplanned dinner out due to evening soccer games. On Tuesday the Cox girls’ varsity played their last scheduled game with a victory. After the game the ‘Ole Buckeye and I enjoyed a quick dinner at Hot Tuna, a short distance from the field.
As a starter we shared calamari which took the edge off our hunger. I found it a little “chewy” and difficult to eat with my temporary crown. These past weeks with dental issues have made eating more of a challenge.
We both ordered the Poke Bowl (ahi sushi tuna, avocado, seaweed salad, sticky rice). These past years after numerous vacations in Hawaii have made us big fans of poke bowls and this rendition was quite good.
Our dinner plans changed on Thursday because the Cox team qualified for Regionals. The game was scheduled for 7 PM and the field close to the ODU campus was also close to our favorite Greek restaurant in Norfolk, Orapax. 5 of us met before the game for an early dinner. The ‘Ole Buckeye had the gyro pita and I had the gyro platter (which also provided my eat again lunch the next day). Dinner definitely satisfied my Greek cravings.
Recap
My menu planning should possibly be renamed menu suggestions since more often than not there is a change of plans creating a change of menu. At some point the meal will be included, but often I need to adjust how I store the ingredients. I must admit that this past week we strayed from plan more than usual, but we did enjoy what we ate. We look forward to this weeks’ adventures in eating. Bon Appetit!
