Easy and delicious recipes are the name of the game with the Weekly Menu Plan Week 38. Indulge in comforting roasts, healthy soups, and a few irresistible sweets!
Happy New Year to you, my friends! I’m not one to subscribe to diets–fad or otherwise–in the new year or any other time. What I do subscribe to is a balance of plenty of real food and not sweating an indulgent treat every now and then. Please realize that by now and then, I mean several times each week. The extra calories are worth the additional time spent on the treadmill or shoveling snow this time of year. I promise that the extra exercise will balanced by a few lighter dinners this week. Let’s take a look:
Monday brings a succulent pot roast tenderized with red wine and garnished with mushrooms from Sarah/The Chef Next Door.
I don’t know how she does it, but Cheryl/Pook’s Pantry never ceases to cook food that makes me drool at the site of it. Her Porcini Mushroom Crusted Beef Tenderloin with Roasted Chestnut Stuffing is no exception. This scrumptious dish is a special occasion waiting to happen.
I lighten things up a bit with my Minestrone Vegetable Soup. Tender vegetables, multiple beans, and a rich, savory broth make this soup as hearty as it is satisfying.
We do breakfast for dinner around once a week, and Jenni/Pastry Chef Online’s Hawaiian Roll French Toast Muffins will be making an appearance on Thursday. She uses a package of sweet Hawaiian style rolls as the basis for this easy weeknight meal.
Susan/Girl in the Little Red Kitchen elevates tomato soup with the extra fiber and nutrition of lentils, as well as a zip of curry powder. Her Curried Tomato Lentil Soup simple soup recipe that is anything but ordinary.
These Easy, Spanish Style Marinated Olives are great for healthy snacking, or to round out any of the simple soups on the menu this week. The lemon and orange rind really make this snack something special.
To indulge in your sweet side, try Sarah/The Chef Next Door’s Salted Caramel Apple Cinnamon Rolls for a gooey weekend treat. If baking isn’t your thing, have no fear. Sarah dresses up refrigerated cinnamon rolls for this one, so it’s super easy.
Please tell me your favorite recipe in the Weekly Menu Plan Week 38!
What types of meals would you like to see on the Weekly Menu Plans?