The 2020 Week 14 Menu Plan took more careful planning than most. Luckily our daughter continues to join us 4 days a week for dinner and has ordered 3 meals once again from Green Chef. She orders 3 meals for 4, which supplies the 3 of us with 3 dinners and 3 eat again meals for herself. Normally she cooks 1 meal a week and I cook the other 3 that we share. The last time she ordered Green Chef, she popped for the expense, but going forward we will adjust costs.
During this uncertain time of food availability, it is good to have a reliable source of healthy keto meals that always amaze us with quality and depth of flavor. It is a more costly alternative, but after our experiences with pick up and delivery this past week I am glad to count on product. Our last pick up contained only half of what we ordered. Being low on eggs made me a little nervous. I am also counting down the number of toilet paper rolls.
Breakfast
The 2020 week 14 breakfast plan consists of tried and true recipes from Trim Healthy Table. As a new addition I have added one recipe…the waffles. I pulled out my old waffle iron, which needed a good cleaning and overhaul. I love waffles, but this iron may have seen its’ day. This waffle iron is given one more try and will either be restocked in the cabinet or put in the donation box.
Easiest Breakfast Casserole Page 328 Trim Healthy Table
BAM Waffles Page 342 Trim Healthy Table
Lunch
I will admit that the lunch menu is the one from which I most often change course. I have been really neglectful about eating breakfast, at least early in the morning. If I eat a late breakfast, I have a lighter lunch, or breakfast is lunch. At that point the ‘Ole Buckeye makes due, often with dinner leftovers that are only adequate for a lunch for one. That being said, it may look like we have the same lunches over and over, when in actuality they were never prepared in the first place, ie. Asian Tuna Salad.
Dinner
The 2020 week 14 dinner plan features 3 Green Chef meals, 2 eat again meals, and 3 family favorites. I have no plans to be ultra creative because of uncertain grocery availability.
Beef Patties with Balsamic Glaze
Chicken with Creamy Caper Sauce
Recap
I have made the bananas foster French toast in the past and we really enjoy it. This time I inadvertently added Garam Masala to the egg mixture for the bread instead of cinnamon. It offered another layer of flavor and I will most likely make it this way in the future.
This quiche continues to be a favorite and I often sub different cheeses. This week I made it as directed.
I have tried different “Granolas” in the past. Always an expensive disaster. This recipe however is the Bomb. Great with yogurt and simply as a snack or tasty treat. Big time Keeper!
I normally make a variation of my mother’s recipe for broccoli salad. I tried this recipe because it was similar but I didn’t need to guess at the changes in the dressing. This was close to my mom’s recipe with the extra crunch of the sunflower seeds. Delish.
One of the biggest surprises of the week was the Tuna Casserole. I had planned 3 tuna lunches (which never came to fruition) and one tuna dinner since we were so well stocked with tuna. For some reason tuna did not sound very appealing, but I did give this one a try. I actually liked it better than the age old tuna noodle casserole recipe…much better.
Cabbage Tuna “Noodle” Casserole
I did make a change in one of our family favorites…Sausage, Peppers, and Onions. In the original recipe there were potatoes, which does make a huge difference in flavor and enjoyment. This week I used radishes in the place of potatoes. I will definitely do that again. Granted…not a potato but still very flavorful.
Sausage and Peppers
Its a Wrap
I did have some switch-a-roos last week. I hosted book club on Monday night. We discussed Five Smooth Stones, a story partially based in New Orleans. Normally the host provides wine and dinner in their home and then leads the discussion. My plan…shrimp and grits, and red beans and rice was replaced by Zoom. The ‘Ole Buckeye and I had the red beans and rice mainly due to ease of prep.
I must admit…it was quite good. The ability for our group to get together for wine and conversation via Zoom and a great evening of conversation was also good. Connecting and interacting is important, especially now.
Life goes on as does planning ahead. We just can’t set those plans in stone. Luckily over these past few years I have learned to be flexible. The importance of healthy eating continues. Bon appetit.
