A Week of Meals
Sharing what we ate in a week, with recipes & tips sprinkled in
We’ve gone from 70º and sunny to 50º and foggy this week - which means I’ve gone from wanting grilled steaks and asparagus to craving a pot of chicken and dumpling soup within 24 hours. Springtime is always a bit of a tease, isn’t it?
I am hopeful to begin adding this weekly meal journal to my regular posting schedule. Let me know if it’s helpful, and please feel free to share a meal your family has been loving lately in the comments below. We can all use the inspiration!
Friday, March 7th
-Breakfast: Sausage, sourdough toast, yogurt parfaits
-Lunch: Leftover shredded chuck roast over tortilla chips with homemade queso
-Dinner: Fresh milled sourdough oven pizzas (sausage, pepper, + onion and buffalo chicken)
Saturday, March 8th
-Breakfast: bacon + scrambled eggs - made a fresh batch of peanut butter granola
-Lunch: BLT sandwiches with sourdough + Siete potato chips
-Dinner: Bone broth rice, grilled pesto chicken (I love picking up a couple packages of this when I’m at Trader Joes. Not my top place for purchasing meat, but there are no seed oils in the marinade and it saves me on days when I don’t have something prepped ahead), roasted sweet potatoes and beets, tzatziki, hummus, mina harissa sauce.
Made sourdough bread in the afternoon and put in the fridge to proof overnight
Sunday, March 9,
Baked 2 loaves of sourdough bread
-Breakfast: Sausage + homemade fresh milled pancakes
Fresh milled blender pancake recipe
2 cups milk
2 eggs
1/4 cup melted butter
1 tsp vanilla
1 Tbsp maple syrup
3ish cups flour
1 tsp salt
1 Tbsp baking powder
Blend all in blender and pour on hot skillet or griddle to cook.
-Lunch: Leftover grilled chicken, rice and tzatziki sauce
-Dinner: Spaghetti + Italian sausage red sauce
Italian sausage red sauce
1 lb ground italian sausage, browned
1 onion, diced
1/2 fennel bulb, diced
4 cloves garlic, minced
2 cans crushed tomatoes
fennel seeds, basil, oregano, parmesan romano rind, bay leaves, salt + pepper, red chili flakes
Monday, March 10th
-Breakfast: Sausage links, fresh milled banana muffins
Basic Muffin Recipe (adapted from Sue Becker’s recipe)
2 1/4 cups fresh milled soft wheat flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
1/2 cup honey
1 egg
1 tsp vanilla
1 cup milk (I subbed vanilla yogurt)
3 overripe bananas, mashed
a few dashes of cinnamon
Bake at 400º for 18-20 mins
-Lunch: Leftover pasta
-Dinner: Smash burgers with homemade fresh milled buns (I did 50/50 fresh milled and white flour for fluffier buns)
I decided to make these buns just a couple hours before dinner, so I added 10 grams of instant yeast to the dough for a quick rise, then bulk fermented for one hour, and proofed in the pan after shaping for 30 minutes. They turned out perfect. For this batch, I subbed 1/2 the flour for all purpose white flour, because my family was wanting extra light and fluffy buns.
Quick Yeasted Hamburger Buns
Makes 16 buns.
Mix up a double batch of this recipe:
Add 10 grams of instant yeast
Mix in a stand mixer with the dough hook for 8-10 minutes, then cover the bowl and let sit, until dough doubles (about one hour.)
Divide dough into equal sized balls, about 120 grams each, and place on a parchment lined baking sheet.
Cover buns with a tea towel and let them proof for 30 minutes to one hour
Preheat oven to 350º
Whisk one egg with a little water and brush the mixture on top of each bun, followed by a little sprinkle of sesame seeds.
Bake buns for 30-35 minutes, until tops are golden
Let buns cool on the baking sheet before slicing and making burgers or sandwiches
Tuesday, March 11th
-Breakfast: sausage, egg, and cheese on sourdough
-Lunch: burger bowl salads + sandwiches with lunch meat and leftover chicken salad. We are out and about most of the day on Tuesdays so packing lunches is a necessity.
-Dinner: Sheet Pan Tacos with ground beef. I fill tortillas with ground beef, cheese, roasted veggies, etc and then bake in the oven on a sheet pan for 8-10 minutes until the tops get crispy and cheese is melty. Serve with guac, salsa, sour cream, cilantro, lime wedges, etc.
Wednesday, March 11th
-Breakfast: Yogurt with peanut butter granola, bananas, berries, bee pollen.
-Lunch: Leftover taco meat rice bowls
-Dinner: Grilled Steak + tallow oven fries with sautéed onions and mushrooms -I thawed the last of the steaks from our 1/2 steer we purchased about a year ago - rubbed them in salt, pepper, and garlic powder, and let them sit in the fridge all day. To cook, I reverse seared them in cast iron, which is my favorite way to make a steak.
Thursday, March 12th
-Breakfast: Frittata, bacon, + sourdough toast
-Lunch: Last of the week’s little bits of leftovers
-Dinner: Chicken and dumpling soup
Super helpful, thank you! 😊
My garden is full of kale and lettuce greens so we’re eating lots of side salads. A good one is kale with tahini dressing. I’ll add sourdough croutons if I have bread to use up.