The 2025 week 13 menu plan is complete.
Breakfast
The ‘Ole Buckeye got stuck making his own breakfasts last week so I have moved the baked oats to the 2025 week 13 menu plan. There will be enough for several servings over the course of the week.
Vegan Snicker’s Baked Oats. (Plant Based)
Lunch
My daughter gifted us hard boiled eggs that she was not going to use, so I resurrected an egg salad recipe that was successful in the past as is the recipe for egg roll in a bowl. I am always eager to try protein salads for lunch and the new quinoa salad looks quite interesting.
Egg Roll in a Bowl Page 62 Trim Healthy Mama Cookbook
Favorite Quinoa Salad *New Recipe
Dinner
There is an abundance of chicken in the freezer…both cooked and uncooked, so my plan is to incorporate it into some new recipes as well as those we have enjoyed in the past. The weather over the weekend is forecasted to be warm and beautiful so I am hoping to grill a flank steak.
Chicken Fajitas *New Recip
Mississippi Chicken. New Recipe
Ranch Hand Taco Salad Page 200 Trim Healthy Table
Lemon Garlic Butter Salmon *New Recipe
Hits and Misses
This recipe is an all time favorite. I always use an abundance of fennel and Chianti. This is one of my daughter’s favorites, so it was fitting that we could enjoy it with her this week.
Rachael Ray’s Roasted Sausage Fennel and Grapes
I inadvertently prepared this soup for dinner when I was supposed to make the Merry Me Chicken Orzo. It should have been a lunch, but we made due. This is very similar to a Greek soup that we have enjoyed in the past.
Lemon Chickpea Orzo Soup. New Recipe
Yet another “Marry Me” recipe and yet another enjoyable entree. I need to find either whole wheat or chickpea orzo to use in the future for both the soup and this entree. I will put both on the rotation with a healthier version of orzo.
Marry Me Chicken Orzo New Recipe
Quemar
We joined our daughter and a friend for a celebration of life for Finlay, her English Cream Retriever who was laid to rest at the beginning of the week. Quemar is a favorite spot for the entire family and the unique Spanish/South American/Mexican offerings are always a treat. We sat at the chef’s table and were able to watch the kitchen in action.
The ‘Ole Buckeye and I shared Cheese and Potato Empanadas, Guacamole, loaded yucca Frita, Queso Flameado with Chorizo, and Carnitas Tacos accompanied by Monastreil Tremenda red wine for me and Dos Hombres for him. We all shared Churros and Gelato for dessert. We had way to much food, but now I know exactly what we would order then next time!
Recap
Considering that we returned from a long trip to Spain, we were able to enjoy a good week of interesting meals. Our dinner at Quemar was a highlight and it has become a favorite of the entire family. I am still struggling to come up with heathy and interesting offers for our weekly meals. Maybe it is because I would prefer to be in vacation mode. I have grandiose ideas on what to prepare, but tend to avoid the kitchen. Hopefully my enthusiasm for cooking will return. In the meantime I am in the “spring cleaning” mode. It is difficult for me to be industrious in one area and at the same time be creative in the kitchen. As always the adventure continues. Bon Appetit!
