Weekly Menu Plan Week 48 has a variety of delicious dinners, including hand pies, lighter comfort food, a gorgeous salad, carrot cake, and brioche to round out the week.
The Weekly Menu Plan Week 48 is shaping up to be another delicious week. The temperatures are slowly eking up toward spring-like weather. Here in northern Michigan, that means that we’re enjoying more days above freezing than not and sunshine, sunshine, SUNSHINE. With an average of 163 sunny days per year, we’ll take all the sunshine that we can get–regardless of the temperature!
Did I mention the sunshine? Long, cold winters tend to make a person a little batty. Which is why the sunny days have us energized so that we can get out there and enjoy it. Heck, we even drove with the windows open one day last week when it was above 40 degrees!
The warmer weather isn’t fooling us into a false sense of spring time. Oh, no. We’ll have more snow, to be sure. That’s okay, because there’s still a whole lot of comfort food to be had until the spring crops start poking through. Take a look at what we’re feasting on with the Weekly Menu Plan Week 48:
A little prep on Sunday night will make Erin/Speckled Palatte’s Irish Beef Hand Pies a tasty reality on a Monday night. Whip up a quick batch of my fresh garlic green beans to round out the meal, and dinner is a snap!
I’m serving my Lighter Chicken Stroganoff on Tuesday night. All of the comfort of creamy stroganoff, but without the heavy feeling after eating it, due to the chicken and Greek yogurt in the sauce. I pair this one with a simple garden salad with black beans and lemon vinaigrette.
I’m most anxious to try Cheryl/Pook’s Pantry Chicken Taco Salad on Wednesday. I mean, just look at this gorgeous this salad! Seasoned chicken, plenty of fresh veggies, and tortilla strips adding a little crunch. I swear that I could eat this salad every day and never get bored with it. If I play my cards right, I’ll have a little left over for lunch the next day to eat alongside a soft and tasty corn muffin.
While Thursday’s dinner isn’t much of a looker, I assure you that these Lamb Meatballs from Jenni/Pastry Chef Online are well worth making. Ground lamb and beef blended with fresh mint, garlic, and other seasonings make these a delicious treat. Serve the meatballs with a simple cucumber tzatziki yogurt sauce and Greek Quinoa Salad balance the whole affair.
Erin offers up the ultimate in comfort on Friday with her Turkey Biscuits and Gravy sandwiches. Fluffy buttermilk biscuits, tender sliced turkey, and homemade vanilla cranberry sauce are piled high and covered in savory gravy. Gotta love that taste of Thanksgiving in the springtime!
Since Easter is just around the corner, I think baking a moist & scrumptious carrot cake is just good policy. My Carrot Cake with Ginger Cream Cheese Frosting is my favorite carrot cake recipe because it’s soft, full of (nut free!) carrot-y goodness, with the only frosting you’ll ever need laced with a hint of ginger to carry the spice through. It’s seriously the best carrot cake recipe EVER. My family looks forward to it every year, and with good reason!
Jenni employs true pastry chef genius with her Buttery Mini Brioche Buns. Why genius? The short answer is versatility. For starters: it’s buttery BRIOCHE. Then there’s the smaller size making them the perfect add-on to any dinner, as well as a nice little snack served with jam and tea. Make a batch to munch on all week long!
What is your favorite Weekly Menu Plan Week 48 recipe?
Be sure to come back next Friday for another delicious Weekly Menu Plan!