Weekly Menu Plan Week 50 is here just in time for Easter and the week following. You’ll find easy weeknight dinners and brunch ideas, along with two very Easter-y desserts on the menu this week.
Holy WOW, Friends! Can you even believe that Easter is this weekend? I feel like Daylight Savings Time kicked in, we ushered in the first day of Spring, and now it’s almost Easter–all in about 15 minutes. Have you ever heard of the thing where if it rains on Easter then it’s supposed to rain for the next six Sundays? I don’t know how that started but darn if I haven’t found it to be true. Guess who’s expecting rain this weekend? And maybe some snow. Thankfully, the rain-snow mix is supposed to happen on Saturday, so I’m hoping that we’re in the clear because I miiiight just come unglued if I had to face six more Sundays of snow. I am SO ready for Spring.
You know what else that I’m ready for? The Weekly Menu Plan Week 50. We’re serving up plenty of easy weeknight dinners–a few of which could easily slide in to an Easter Brunch menu, yaknowwhatI’msayin’? Take a look:
We start the week with Cheryl/Pook’s Pantry’s Apple Cranberry Chicken Salad. Chicken salad is super easy to make, and stores beautifully in the fridge for several days. If it were me, I’d halve a few cantaloupes and scoop some chicken salad inside for Easter Brunch. Then I’d save the rest and roll it in spinach tortilla wraps or buttery bibb lettuce for lunch or dinner during the week.
On Tuesday, I suggest an easy breakfast for dinner night with my Mixed Berry Baked French Toast. Crusty bread, sprinkled with a variety of berries, soaked in a loose, sweet vanilla batter. It’s baked to a near custard consistency, then drizzled with cream cheese icing. I mean, what’s not to love? This is another great brunch option or reheated for breakfast during the week. If this is too sweet for a main dish, go ahead and pair it with one of my savory Omelette Muffins to balance out the sweetness.
Hump Day is extra delicious with Jenni/Pastry Chef Online’s Bucatini Pie with Marinara Sauce. It’s 100% pure comfort food that literally takes ten minutes to assemble and get in the oven. Lit-eral-ly. Think of a cheesy spaghetti pie, only with bucatini! The intensely tomato marinara adds just enough zip to the cheesy dish. If you’re like me, you’ll make thick slices of garlic bread made from my homemade honey white bread to go with it. This is also an easy brunch option that’s sure to please.
Dinner on Thursday is a breeze with Erin/The Speckled Palate’s Slow Cooker Turkey Meatloaf. It’s quick, easy, and delicious which is exactly the thing you need after a long day. Serve it up with my speedy garlic green beans and dinner is served in a flash.
I’m looking forward to my girl Cheryl’s Hash Brown Crust Pizza. This gluten free wonder is equally delicious as an appetizer as it is paired with a simple caesar salad for dinner. I’d be thrilled to see this pizza on a brunch table.
For dessert this week, I’m sharing one of my favorite vintage recipes. My Great Grandma’s Polish Coffee Cake, otherwise known as Placek. My GG was born in 1892. She told me that this was her mother’s recipe for the traditional Polish coffee cake made at Easter time. The recipe makes three loaves, so there’s plenty to share or freeze for brunches to come. The topping is the most easy and fun technique ever, so be sure to click on over and give it a try!
Jenni brings a vintage recipe of her own with Mother Leavee’s Plum Kuchen. Kuchen means simply “cake.” This one is not too sweet so it is perfect for breakfast alongside a cup of coffee or as a light dessert. The base cake is a custard-y biscuit dough sprinkled with cake crumbs, and then topped with fresh plums. Although Jenni notes that any stone fruit, such as peaches or cherries, will do. That kind of versatility makes this recipe a keeper to change up with fresh, seasonal fruit.
Tell us your favorite recipe on the Weekly Menu Plan Week 15. We really want to know!
What types of recipes would you like to see on the weekly menu plans. We aim to please!