May 16, 2020

WEEKLY MENU 05.17.20

The Weekly Menu 05.17.20 is easy, breezy and delish. It’s mid-month and the weather is finally catching up.

I don’t know about anyone else, but there are a couple of words and phrases that I could go the rest of my life without hearing again. Unprecedented. New Normal. Grim Milestone.

Let’s face it – as DOLD was fond of saying, “This too shall pass.” and my mantra – “Everything works the way it’s supposed to.” So rather than lamenting and wringing our hands, let’s look forward and upward. There are many good things coming out of this time. We just don’t recognize them yet.

My Mother-in-law took an oft used phrase – “God never closes one door without opening another” – and made it even more meaningful to me.

God doesn’t close a door without opening a window – but sometimes it’s hell in the hallway.

Ha! We’re obviously in the hallway.

Our Weekly Menu 05.17.20 is smack dab in the middle of the month – and the weather is finally spring-like in Erieland. We’ll probably enjoy that for 15 minutes then we’ll start arguing over whether to turn on the AC because it’s so hot. Spring is quick here. Blink and you’ll miss it.

We’re starting out the week with a formal (ish) family dinner: stuffed chicken breasts. (Affiliate links follow – see disclaimer page for details.) I use boxed stuffing that I make special by adding walnuts and some chunked mozzarella cheese. (Dried cranberries would be delightful too – but my people won’t eat them.) I make little mounds of stuffing on the baking dish and form chicken breasts over each one, then drizzle with olive oil and S&P. I add chicken broth and cook until the chicken is browned and to temp. It’s super easy and feels like a “BIG DEAL” dinner. Asparagus is copious at the store now (yay!) so we’re getting that in there too.

We’re having Red Beans and Rice on Monday – they are a perfect meatless meal, but we’ll add some pan fried sausage for depth. We’re going full on meatless on Wednesday this week. The Cheesy Tortellini Bake mixes marinara with Alfredo sauce. Doesn’t that sound great?