Weekly Meal Plan {Week 23}

December weekly meal plan

Happy Monday!  I hope everyone had a great weekend!  This past weekend was all about celebrating the last few nights of Hanukkah.  This week we are finishing all of our Christmas preparations….shopping, wrapping, Christmas dinner menu-planning, etc.  (err, okay, maybe really starting our Christmas preparations!) Here is what was on last week’s menu.  You can read about our meal planning process if you are new to meal planning.

Short Rib from Hopscotch

Saturday: We had our annual Supper Club cookie exchange and dinner out.  We went to a restaurant called Hopscotch, where the Weekend Chef and I shared the giant short rib as well as the braised duck breast with red cabbage.  Dinner and the cookies were delicious!

Chicken Parmesan

Sunday:  I was really craving eggplant parmesan, but I know the kids don’t like it.  So, I had the Weekend Chef make chicken parmesan and pasta. Simple, but tasty!

Chicken Fried Steak

Monday:  I made Chicken Fried Steak from Every Day with Rachael Ray.  I couldn’t find the exact recipe that I used online, but the linked recipe is very similar.  This is a recipe repeat, that I first made back in 2013.  This was as tasty as the first time I made it.  I served the steaks with mashed potatoes and roasted asparagus for a dinner win!

Asian Inspired Meatloaf

Tuesday:  I made Asian Inspired Meatloaf from I Wash You Dry.  I had my daughter help me mix the meatloaf since I really hate touching raw meat if I don’t have to.  I substituted ground turkey for the ground beef.  This meatloaf was full of flavor and we all loved it!  I served with rice and edamame.  Unfortunately, this is not a quick and easy meal, since the meatloaf has to cook for about an hour in the oven.  If you have the time and don’t have a busy night, I recommend this recipe!

Pineapple Chorizo Rice Bowl

Wednesday: I made Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream from How Sweet It Is.  I substituted canned pineapple for the fresh.  Unfortunately, total time to make this recipe is close to an hour.  There are two sauces (avocado cream and chipotle cream) which are totally worth making!  The chipotle cream was too spicy for the kids.  My son had seconds of this dish……and he rarely asks for seconds of anything!

Creamy Lemon Pasta With Brussels Sprouts

Thursday:  I had the kids at my daughter’s piano lesson Thursday and the Weekend Chef got home and made dinner for us!  He made Creamy Lemon Pasta with Roasted Brussels Sprouts from Very Culinary, that I had planned on the menu.  My daughter was sick and only had some soup for dinner.  For the first time in ages, my son complained and didn’t eat dinner.  Don’t think that this recipe was bad though.  This was just as the title of the recipe describes.  The Weekend Chef and I thought this dish was tasty.  However, if we were to make it again, I would make sure I had a pound of brussels sprouts.  I only bought one package of brussels sprouts from the grocery store, not really noting how much was in the container.  It was definitely not a pound and the dish was lacking in amount of brussels sprouts.  The veggies also unfortunately lose their crispiness from roasting when mixed with the pasta and sauce.

Friday:  I made homemade cheese pizza.


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