It’s time again for my Weekly Meal Plan – A sneak peek into what I’ll be eating this week. Hopefully I can help to inspire you to get cooking as well. If you’re looking for more ideas, be sure to check out my past meal plans here.
Happy Sunday! I hope you all are relishing these last hours of the weekend! We’ve been at the beach, enjoying the sand, sipping on beers at the local pub, and feasting on fish and chips. But now, it’s time to come back to reality. Time for meal planning! Here’s what’s on my menu this week: #MeatlessMonday, Soup with Cheese Crisps, #WineWednesday, and Sunday night Schnitzel. If you’re looking for more ideas, be sure to check out my past meal plans here.
#MeatlessMonday – There’s no way you’ll miss the meat when you have ALL. This. Cheese. I’ll be assembling these Cheesy Manicotti on Sunday evening. Then, when Monday rolls around, they’re ready to pop in the oven. Who wants extra work on a Monday?
On the side, I’ll serve this Arugula Salad with Red Wine Vinaigrette. (I’ll make the vinaigrette on Sunday night too.)
Wine Pairing: Chianti.
Spring officially started on Sunday, and I feel like I haven’t yet consumed enough soups during the cold weather months. So, I’m fixing this Split Pea Soup with Ham and Cheese Crisps. Bonus – It’ll be good for grab-and-go lunches for the rest of the week.
Wine Pairing: Chablis or Pinot Gris.
#WineWednesday means opening a good bottle of Pinot Noir and making a quick but elegant dinner – Pork Medallions with Tarragon Cream Sauce. This sauce is the most amazing thing I have ever tasted – I may or may not lick my place clean.
Wine Pairing: Pinot Noir or unoaked Chardonnay.
Tonight’s dinner is easy – I marinate a couple chicken thighs in store-bought teriyaki sauce and bake them at 425 degrees for 30 minutes, flip and bake another 30 minutes. While it’s cooking, I’ll fix this Spicy Cucumber Salad to go on the side.
Wine Pairing: Beaujolais or Sauvignon Blanc.
It’s Friday – Which means it’s time for cocktails! I’ll be gussying up this Pineapple Lime Coconut Water with some vodka for a festive cocktail that’ll make you think it’s summer, even though it’s a ways away.
For dinner, I’ll be cooking up these PF Chang’s Copycat Lettuce Wraps – They’re easy to put together, and the perfect snacking food for Friday night TV watching.
Kitchen is closed – We’ll be checking out one of the many fabulous restaurants that are participating in Portland Dining Month.
I’m going to give a go at making this yummy Pork Schnitzel with German Braised Red Cabbage on the side. The schnitzel is quick to cook, but the cabbage takes a bit longer. I’ll get the cabbage started first, and then go to the prep work on the schnitzel. Start to finish, everything should be good to go in just over an hour.
Wine Pairing: Dry Riesling, Pinot Noir or Bubbles.