What to Cook for Dinner this Week
If this is your first time here, welcome. This is where I post my weekly dinner menu, which consists of six meals that can be ready in under 60 minutes. I’d love to be able to say that you’ll only spend 30 minutes in the kitchen, of course, but I know how real life goes. And to be honest, I’ve never been able to make a Rachael Ray 30-Minute Meal in 30 minutes. There are interruptions, the need to wash a dish, things get messier than you thought they would. So sometimes, yes, you’ll be done in 30 minutes. And you’ll definitely have dinner in the table within the space of an hour. And frankly, I think an hour from start to plating isn’t bad. If you want to stick to faster meals, check out my Quick & Easy category.
I try to include some variety in my menu, and I try to keep it fairly seasonal. I’m a farmers market shopper and a sometime CSA member, so seasonal produce plays a pretty big role in my kitchen most years.
Here’s the menu for this week:
Monday: Fajitas. Use chicken, beef, or venison.
Tuesday: Herbed Turkey Burgers and Spring Orzo Salad. Add a salad or another green veggie to improve the balance of the meal.
Wednesday: Pizza Margherita. Because there’s fresh locally grown basil at the farmers market here, folks.
Thursday: Asian Chicken Skewers and Cold Noodles.
Friday: Takeout Night. Or Leftover Night. Or frozen pizza night. Or whatever spares you from cooking for a night.
Saturday: Potato Soup and the easiest homemade bread you will ever bake. I usually make potato soup when there’s a chill in the air, but there are new potatoes at the market. So. Turn on the A/C and make soup, I say!
Sunday: Panko-Crusted Tilapia with Lime and Tomato Salsa. With quinoa or couscous and a green vegetable or a salad.
Have a great week!
