Weekly Menu Plan Week 49 travels the world with dishes like German pancakes, stuffed hashbrowns, a nut-free chicken satay, a Moroccan ragout, salmon, and much more!
Well hey there, Friends! I’m sitting here in complete awe that it’s already time for the next menu plan. I have no idea where the week went! We have an oddly busy week in that we spent at least part of every day at various appointments. I feel like I was going, going, going all week with not much to show for it but clean bills of health, and clean teeth. 😉 (That’s plenty to be thankful for, eh?) I mean, even the dogs have physicals this week! Do you ever have weeks like that? I’m I the only nutty one that tries to consolidate family appointments into the shortest time frame possible?
This is definitely a week in which menu planning saves us from eating take out or cold cereal every night. Are you finding these menu plans to be helpful and inspiring? I really want to know!
The Weekly Menu Plan Week 49 is shaping up to be a tasty global excursion that doesn’t require leaving home for, and for that, I am thankful. Take a look:
We’re kicking off the week with one of my favorite breakfast-for-dinner options–the German Dutch (“Deutsche”) Baby Pancake. Jenni/Pastry Chef Online puts a cool spin on the classic oven pancake by including potatoes in the batter! How cool is that? It’s like the eggs and hashbrowns are all rolled into one tasty meal. Although good on their own, I enjoy topping Dutch Baby pancakes with a simple strawberry freezer jam.
Continuing with the breakfast-for-dinner theme, Cheryl/Pook’s Pantry tells us how to make Crispy Stuffed Hash Browns. I lurve good hash browns, but they absolutely must be crispy. The fact that Cheryl stuffs hers with sweet bell peppers, crisp bacon, and sharp cheddar cheese is a delicious bonus. Top it off with a soft fried egg, and dinner is served!
I go the dinner-for-dinner route on Wednesday with my Nut Free Chicken Satay with Coconut Rice. Friends…imma tell you right now that this is one of my favorite meals of all time. When my previously mild nut allergies exploded in severity post babies, I thought that I’d never enjoy Indonesian inspired food again. The coconut rice is the perfect compliment to the sweet & spicy chicken with that delectable sauce. This recipe is simple to make and a total keeper!
I’m thankful that the folks at Sunbutter for making an incredibly delicious option for those of us with nut allergies. If you don’t have a nut allergy, then by all means, try the recipe with your nut butter of choice. Then be sure to come back and tell me how it turned out!
My girl Erin/Speckled Palate makes a Classic Salmon Burger with a hint of lemon zest and soy sauce so that the fish really shines through. Plus you get all those good Omega-3s in salmon, and healthy fats in the avocado. Try them on my Cornmeal Burger Buns for a satisfying dinner that you can feel good about eating.
We’re rounding out the week with Jenni’s Moroccan Merguez Ragout with Poached Eggs. A ragout is simply a meat dish in which the meat is cut into small pieces and stewed with vegetables to be ultra tender. “Merguez” is a sausage with Moroccan flavors. Jenni tells you how to easily “wing it” to make your own. She’s helpful like that. I recommend serving it with a slice of toasty Honey White Bread.
Cheryl encourages us to whip up a quick batch of her Blueberry Peach Streusel Muffins to snack on throughout the week. She’s so smart. Heck…grab a muffin and a Chocolate for Breakfast Smoothie for a quick breakfast on the go, if you’re feeling sassy.
Speaking of sassy, Erin suggests her simple Easter Strawberry Champagne as a refreshing sipper for a holiday brunch or anytime.
Tell me! What’s your favorite recipe from the Weekly Menu Plan Week 49?
While you’re at it, drop comment to tell me how your week is going. I really want to know!