March 7, 2020

WEEKLY MENU 03.08.20

Our Weekly Menu 03.08.20 will help you get a fast, frugal dinner on the table every night – while grocery shopping just once!

Mid March means Saint Patrick’s Day! And we celebrate big here in Erieland. What’s not to like about it ~ besides the amateurs drinking that nasty green beer? For gods sake people, the only way to go is with the brown beer. I love Guinness Beer anytime, but this time of the year especially.

TWSMom raising a pint at the Guinness Factory, Dublin Ireland

Because it’s midweek, we’ll dinner in a low key way for Saint Patrick’s Day ~ probably making Reuben Sandwiches with deli corned beef. (And spuds of some sort. Because – potatoes.) But this Saturday? It’s the perfect time to gather a few of your besties and have a fabulous Saint Patrick’s Day Dinner Party. The Guinness Braised Beef is super easy, and it cooks slowly while you’re going abut your day. Did I mention how frugal it is? Chuck roast, baby.

Our Weekly Menu 03.08.20 starts out with Baby Boy’s requested sammies – the Crispy Chicken Club Sandwiches are an easy family favorite put together in no time. We’re starting them out with a throwback appetizer.

Thrown back is how I like my apps.

Take a room temp brick of cream cheese and smother it with red pepper jelly. Add some crackers and celery to pretty up the plate. That’s it. Seriously delish.

There are ALL sorts of Brownie Recipes out there to try if you’re feeling adventurous, but I have to confess that I buy the cheapest boxed brownie I can find. I make it according to the directions on the box, with one little add: I throw in a tablespoon (ish) of Fireball Cinnamon Whisky for a little extra flavor. Add some brownie chunks to a chocolate milkshake and dessert is served.

We’re “grilling” on Tuesday.

But it’s mid-march, so we’re doing it inside. I love this cast iron griddle/grill combo. (Affiliate links follow – see disclaimer page for details.) It fits over two burners on the stove, and I let it heat over medium high heat until it’s screaming hot. Then I’ll add the pounded pork chops and they’ll cook in no time.

If you don’t have a grill pan (WHY?!?!) you can use your regular cast iron pan. (As an aside, if you’re going to buy one cast iron pan, I’d go for the 12″ size. It’s small enough you can cook a single steak, but it’s big enough to cook an entire meal in.) Or you can preheat the oven to 425 degrees F and cook the chops on a sprayed baking sheet.