It has been another crazy week around here though we are settling into more of a routine, finally. I am very grateful that my brother-in-law and his wife have moved in with us for a while – they have been a tremendous help with my son and around our house. We have had fun sharing meals with them as well.
From this past week, three of my planned dishes made it to our dinner table. The Baked Potato Soup, which was really good. I did substitute plain yogurt for half of the cream cheese though. It was even better the next day. I also made my version of Black-eyed Pea and Collard Green soup. I’ll post the recipe soon. This is one of my favorite soups and was a hit with everyone (though my son ate around the collard greens). I did have my mom cart out my bread maker so I could make this Flax and Sunflower Seed Bread, which is one of my favorites. I do swap the amounts of whole wheat flour and regular called for in the recipe as well as use ground flaxseed in place of the flax seeds. Flax seeds will just pass right through you, whereas ground flax seed will be absorbed and provide great nutrients such as protein, fiber and omega-3 fats. My husband also made the chicken sausage pasta with vegetables for us another night.
Last night, my husband, his brother and his wife made our dinner while I directed from the living room. They made Mustard Maple Pork Tenderloin, which is another one of my favorites that we hadn’t had in a long time. We ate it with cheese grits and a spinach and broccoli saute that my husband created. It was delicious and the perfect melding of flavors.
Here is this week’s menu plan:
Monday: Pot luck baby shower (yay for good dietitian friends that love to cook!)
Tuesday: CrockPot Indian Curry with Roti
Wednesday: Lemongrass Pork with Brown Rice and Steamed Broccoli
Thursday: My Birthday Dinner!
Saturday: Pesto Walnut Salmon from 7-day Menu Planner for Dummies with Quinoa and Roasted Winter Squash
Sunday: Simple Supper
For more inspiration and menu planning ideas, go to I’m an Organizing Junkie, who hosts Menu Plan Monday.