Weekly Menu Plan 99 is full of warm soup, stew, lighter comfort favorites, and a couple of vegetarian choices so suit every taste.
More snow! More snow! It’s off to shovel I go! Actually, the snow has been more like ice, and rather than shoveling, I’m sliding through parking lots like an Olympic speed skater. Only far, far less gracefully. Oh, and I’m not wearing that sweet hooded unitard. Both other than that–it’s exactly the same thing.
Icy athletic delusions aside, I am happy to report that my family is finally healthy! We’re typically a very healthy bunch, so having someone significantly sick in the house for over three weeks is enough for the next decade or so. Can I be done now? Good. Now that everyone is on the mend, I can go back to cooking real dinners every night. That, as opposed to the saltines and homemade chicken noodle soup diet that has been the norm lately.
Just in time for the Weekly Menu Plan 99! Let’s take a look:
I’m kicking off the week with my Lighter Chicken Stroganoff. Creamy gravy with chicken and mushrooms is a cozy dinner with less fat than the typical recipe. If you’re feeling fancy, whip up a batch of these easy homemade egg noodles to serve it on. I highly recommend it.
The comfort keeps on coming on Tuesday with Jenni/Pastry Chef Online’s Ballymoe Irish Stew. Tender meat and vegetables in a rich broth that is seemingly made for soaking fat slices of honey wheat bread.
On Wednesday, My girl Erin/The Speckled Palate serves one of my all time favorites–French Onion Soup! Erin makes it even easier by making it in the Instant Pot, so there are minimal dishes to wash. Just what I want in the middle of the week!
Cheryl/Pook’s Pantry makes it easy to eat your veggies with her Superfood Vegetable Cakes. She loads them up with greens, carrots, and quinoa. Talk about a deliciously balanced meal! I’d love these alongside a few coconut chicken tenders.
I’m back on Friday to bookend the week with my Vegetarian Stuffed Peppers. I take sweet bell peppers and fill them with chewy brown rice, tomatoes, black beans, Tex Mex spices, and just enough cheese to hold it all together. These peppers are a hearty dinner that you can feel good about serving.
One thing that I adore about Jenni/Pastry Chef Online is her love for all things butterscotch. Butterscotch is one of those old fashioned flavors that frequently gets over looked in modern times. Jenni is doing her level best to bring it back, as with her Butterscotch Creme Brûlée. For that, I am supremely grateful!
One thing that I adore about Erin/The Speckled Palate is that she’s not afraid to take her favorite flavors and blend them together. Her No Churn Guinness Brownie Ice Cream is the perfect example! It’s also perfectly easy and delicious.
Be sure to drop me a line and let me know what your favorite recipe is from the Weekly Menu Plan 99!