2020 Week 21 Menu Plan
The menu plan for 2020 week 21 has been difficult to devise. The ‘Ole Buckeye continues his sailing adventure hopefully reaching his destination sometime Tuesday (today), but I have not had any direct communication with him (other than tracking his voyage) since Friday. I have no idea as I plan our meals, when he will actually be home. Furthermore, I do not know if he will need to self quarantine once he arrives. I do know that he will return sometime over the next few days.
Breakfast
The 2020 week 21 breakfasts will be quick and easy for my solo mornings, but feature some of the “Ole Buckeye’s favorites later in the week. Since I have both blueberries and blackberries begging to be utilized as soon as possible, I will plan to bake a giant berry pancake. I also have plenty of breakfast sausage on hand, so the casserole will be an easy addition to the mornings. He will enjoy both.
Lunch
The lunch plans for week 21 are loosely planned based on when the ‘Ole Buckeye returns. I have Zuppa Toscana in the freezer. It can be thawed at any point for several lunches. The Lentil soup is a new recipe and since I am attempting to incorporate more plant based meals, it looks like a great way to do just that. An added plus, the ‘Ole Buckeye really likes lentils. I will use vegetable broth and decrease the amount of olive oil in that recipe making it a THM E meal as well.
Sweet Potato with Thai Peanut Sauce
Dinner
The 2020 week 21 dinner plans begin with several left over meals and transition into a birthday celebration, grilled steaks, creamed chicken from the freezer, and the spaghetti squash casserole that was such a hit several weeks ago. I have a squash that needs to be used. I haven’t planned anything special, since I am not certain as of yet how many meals I will be eating on my own.
Sausage, Parmesan. Cream Cheese Soup
Million Dollar Spaghetti Squash Casserole
The meals planned for the week are are all based on ingredients that I currently have on hand. Once the ‘Ole Buckeye returns I will plan a grocery delivery based on meals that he requests. It will be good to have my dinner partner back.
Hits and Misses
The week 20 menu was filled with popular entrees. I did try some new recipes to supplement what was planned.
The Chia Seed Pudding can be a breakfast, but I am using as a snack with fresh fruit. It is healthy and plant based, and definately different.
This immune boosting smoothie was great. I used strawberries because they needed to be utilized. It is definitely a drink I will make again. I will make the next one with the blueberries.
Immune Boosting Blueberry Smoothie
I have made the zoodle rosa in the past, but not for quite awhile. I enjoyed this for dinner several evenings. It is totally plant based and not an entree that would satisfy the ‘Ole Buckeye. He would need a serving of meat to accompany it.
I love asparagus, but I had more on hand than I could possibly use roasted, so I looked for new and interesting ways of utilizing part of my supply. Since we were having macadamia encrusted halibut, I decided to try this Asian inspired asparagus salad. It was a terrific side with the fish, and I will definitely make it again.
Raw Asparagus Salad
Food for Thought
Ginger…Ginger is more than a spice — it’s also one of the healthiest foods on the planet. This vegetable, herb, spice has potent antiviral, antibacterial, and anticancer properties. It can contribute to balanced blood sugar, pain relief, and a healthy gut and brain.
Ginger has antibacterial, antifungal, and antiviral properties. Normally, viruses like the common cold, and influenza enter the body and attach to cells, causing a systemic infection. But ginger has demonstrated the ability to suppress this attachment from occurring and to prevent viruses from continuing to grow within cells. Food for thought during this Covid-19 pandemic.
Source: Food Revolution Network
That’s a Wrap
I have to admit that I spent very little time in the kitchen this past week. Most of my meals were already prepared and my daughter prepared the halibut and grilled the burgers. Once the ‘Ole Buckeye returns, I will be back in the kitchen. Luckily I planned things as I did, because I didn’t have a lot of enthusiasm for kitchen duty for only one. I am looking forward to being back to normal in this abnormal time. Bon Appetit!
