The 2020 Week 28 Menu Plan is filled with past favorites. During the summer I am reluctant to depend on having the time and energy to create new entrees. If I have the time or face a rainy day, I will attempt new sides and salads. In fact I have had numerous successes with both.
My new focus will be sour dough. Having received “starter” yesterday I plan to experiment. I know this will be a process, but I don’t have many places to go or things to do at this point. I just need to be very careful of weight gain. Hopefully the ‘Ole Buckeye will be a willing guinea pig.
Breakfast
Breakfasts for 2020 week 28 are dependent on fruit that is ready to eat as well as the fuseless quiche which was on the menu last week. I did make the quiche along with several other breakfast entrees’, but they were delivered to a family of 7 adults and 6 children on the 4th of July. (the day after the funeral of a friend and neighbor.)
Lunch
I had no problem developing the menu for lunch during 2020 week 28…it is simply a repeat of week 27. The reason for the repeat? We didn’t utilize the menu. All of the meals last week ended up being leftovers from previous lunches and/ or dinners. We really cleaned out the food storage containers housed in the refrigerator. Since all of the ingredients for those planned lunches are on hand, the relaunch was easy.
Dinner
May I just say that last week’s dinner menu pretty much hit the fan the latter part of the week. It all stemmed from the purchase of some beautiful wild caught salmon at Costco. Just so you know, we look for wild salmon during every Costco visit and for weeks and weeks there has only been farm raised. Well the end of this week we hit the jackpot and secured enough salmon for two great dinners over the 4th of July weekend. Obviously that moved several planned dinners (BBQ Ribs and Shrimp) forward to this week.
Sweet Italian Sausage Casserole
Hits and Misses
I have made my Chicken a’ la King often in the past, in fact it is a family favorite. This time I decided to serve it over Keto Biscuits. Not only is this a keto meal THM acceptable, but it was totally comfort food! I will always serve it this way in the future.
This quick and easy Asiago chicken has become a standby. It is not only delicious, but quickly prepared and easily cooked once and eaten again.
As I have relayed before my family loves creamed spinach. This version will automatically join a frequent rotation at our house. I have made it with both fresh and frozen spinach with great results.
Our 4th of July celebration dinners veered from the original menu plan when Costco had beautiful wild caught salmon. On both the 4th and 5th of July we enjoyed salmon 2 different ways. I baked salmon with zesty seasoning, lemon and capers. My daughter prepared salmon with a wonderful dill and wine sauce.
Since the entrees were fairly simple, I concentrated on two new summer side salads. Both were unique and both were delicious. Both will be repeated.
Summer Tomato Cantaloupe Cucumber Salad
We ended our week with a throw back meal, one of my all time favorites, Navy Beans, Ham, and Dumplings. The last time I made this I used a dumpling recipe I found online…awful. This time I made my mom’s recipe. May I just say, both the ‘Ole Buckeye and I ended out day stuffed and happy! The beans were even tender which doesn’t alway happen.
Food for Thought
My newest hobby…baking bread…sourdough bread. Sourdough bread in the true form is acceptable as an E food on Trim Healthy Mama. The long fermentation of true sourdough bread predigests much of the starch, lowering the glycemic level drastically and breaking down many of the current problems with grains (including significantly lowering the gluten level) for those with sensitive digestive systems.
Recap
The week ahead is committed to learning about sourdough. Luckily the menu plan does not require a great deal of attention and I will have the time to devote to my new kitchen pet and developing some basic recipes for bread. As always I look forward to adventures in the kitchen and preparing healthy meals. Bon Appetit!
I had a sourdough starter going when I lived in Monterey. It was incredible. Something about being near the ocean I think. I do miss it, and maybe with this justification I’ll look into it, could you share your recipe? Also, what BBQ sauce do you use for your rib recipe?
In order to keep the sauce sugar free I have used this in the past with great success. https://www.briana-thomas.com/bris-kickin-barbecue-sauce/
If you do not have super sweet, I will attach a conversion chart.
https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf