Hello everyone and welcome to my Sunday Meals of the Week Post. Every Sunday I share with you, my dear readers, all of the meals I have prepared and enjoyed as my main meals over the past seven days. I also share any suggestions for menu plans as well.
As a Senior living on a fixed income, I try to make my meals as healthy as I can whilst staying within a budget. Admittedly this is getting more difficult as the cost of food increases, but I do my best. I am determined to always cook the best meals that I can for myself. I will not eat from cans and frozen meal packets if I can help it. That kind of food is loaded with salt, sugar and preservatives!
This week was a bit different as we have had my brother and sister-in-law visiting from Ontario so meals have been shared between my sister's place and mine and we have had a few cheeky dinner's out.
Looking back it doesn't look like I got a lot of fruit and veggies into my dinners this week, but I promise you I made up for it the rest of the day, having tossed salads on several days and enjoying fresh cherries that were on offer at the shops. I also enjoyed my fair share of bananas and melon. Trust me when I tell you that I ate very well.
Its been a very busy week, but it has also been a very delicious week. I hope you enjoy reading about all the tasty foods we enjoyed and that maybe you might even be tempted to make a few of the things yourself!
SUNDAY, August 16th - Spaghetti Frittata
Normally I would go to my sisters for Sunday Dinner, but this week my brother was going to be visiting with his wife and we knew we would be enjoying suppers together every night so this week Eileen and I just enjoyed a quiet supper at home. Spaghetti Frittata is a simple meal which uses up leftover pasta and some pasta sauce in the most delicious way. Very easy to make you start it on top of the stove and then finish it up briefly in the oven. I added some black and green olives to mine and two kinds of cheese. This is good hot and equally as delicious at room temperature. It also freezes well. Frittata is one of those magical little dishes that turns simple ingredients into something truly scrummy. It’s a beautifully hearty, Italian‑inspired baked omelet — quick to make, endlessly adaptable, and perfect for using up leftovers.
This is the kind of cozy, clever supper that feels both comforting and a little bit special. Perfect with a tossed salad, tucked into a crusty roll, or packed up for lunches and picnics the next day. A simple dish, full of flavour, and wonderfully satisfying. We enjoyed this with some salad on the side, and some garlic toast. We were both very happy with our meal!
MONDAY, August 17th - Garlic Butter Pineapple Chicken
On my own for Monday night and I made myself an old favorite that is not only quick and easy to make but delicious. Garlic Butter Pineapple Chicken. This is a quick, vibrant stir fry that delivers tender, juicy chicken, wrapped in a glossy, sweet and savory sauce. Thin strips of chicken are flash fried in butter and olive oil until perfectly cooked and then tossed with golden, lightly caramelized pineapple chunks. These bring a bright pop of tropical sweetness.
A simple homemade sauce of honey, lemon juice, garlic, parsley and sweet chili add a touch of heat, some tang and irresistible flavor. Altogether this is really lovely. I enjoyed it simply with some steamed rice. I didn't need anything else, but you could certainly add a vegetable or salad to the side if you wished.
TUESDAY, August 18th - Lentil & Bacon Potage Soup
This was my brother and sister-in-laws first night with us and my sister cooked her Lentil & Bacon Potage. This is a favorite with everyone, and for a number of reasons. Not only is is very quick and simple to make, but it is incredibly delicious as well.
What you have here is a hearty, soul-warming soup made from simple, humble ingredients coming together in the most delicious way. Smoky bacon renders into a silky base that gives the broth it's rich depth, while onions, garlic, celery, carrots, parsnips and potatoes simmer until meltingly tender. Green lentils hold their shape beautifully adding earthy flavor and satisfying texture with every spoonful.
Deeply nourishing and comforting, it made for the perfect meal along with some crusty rolls and sliced cheese on the side. Everyone enjoyed it.
WEDNESDAY, August 19th - Dinner out with the family
On Wednesday night we had our usual dinner out with Dad at the Big Scoop except this week David and Christine joined us as did Dan. There were 8 of us altogether which made for a nice group. We all had our favorites. Eileen had Chicken Alfredo Pasta. Cindy and Dan both had the burger specials. Hazel had her usual grilled haddock. Dad had a cheeseburger and chips. David had fish and chips and Christine and I each opted for the Turkey Dinner.
In it's place I am sharing my recipe for a Sheet Pan Turkey Dinner for Two. This is a wonderfully simple, small‑batch meal that delivers all the comforting flavours of a classic roast without the fuss. A tender boneless turkey breast is wrapped in smoky bacon to keep it moist and flavourful as it roasts , while sweet potatoes, russets, carrots, parsnips, and tiny squash cook alongside it, becoming beautifully tender and golden in the high heat of the oven. The end result is a delicious meal with juicy turkey, roasted vegetables and a cozy home-cooked feel without days of leftovers.
Everything cooks together on one pan, making prep easy and cleanup a breeze. This is also something I really like about it. A perfect little feast for two, filled with comfort, colour and delicious flavors.
Nobody had room for dessert.
THURSDAY, August 20th - Dinner at Cindy's
On Thursday my sister hosted dinner for everyone. She cooked several quiches which she served with pan fried potatoes and string beans from the garden. Everyone really enjoyed it. My sister makes beautiful quiches.
In it's place I am sharing my recipe for a Broccoli, Ham & Cheddar Quiche. A crisp delicious butter and lard pastry case loaded with plenty of diced ham, crispy tender broccoli, sharp cheddar and a lush and rich egg custard. I always sprinkle extra cheddar on top because that's how I like it. Rich and delicious.
Whenever I make this I serve it with a tossed salad. That way I can feel justified in enjoying just one more tiny sliver, lol.
FRIDAY, August 21st - My turn to host dinner
Friday was my turn to host dinner. My father had a medical procedure in the morning so rather than have him try to travel over to my place, I did it all at my sister's. And I did it easily. I bought two delicious homemade Chicken Pot Pies from Pelton's which we enjoyed along with some Greek Salad and cut up fruit. Simple. David and Dan were not really hungry because they had been out flying and had lunch out, but the rest of us were fairly hungry.
In it's place I am sharing my recipe for Chicken & Mushroom Pot Pie. Pure comfort in a dish. Tender chunks of poached chicken folded into a creamy, herb-kissed gravy with carrots, parsnips, celery, onions,, and plenty of mushrooms for hearty depth. Summer savory and thyme give the gravy that classic chicken pot pie warmth, while a splash of cream makes everything extra luscious. It all bubbles up beneath a beautifully golden flaky pie crust. Cozy, creamy, timeless.
SATURDAY, August 22nd - Indian Meal out with the family
On Saturday my brother treated the whole family to an Indian Meal out. We went to Chrismaria Restaurant in Kingston and thoroughly enjoyed it. My brother worked in Bangalore, India on a number of occasions before he retired so he knows just what to order! My dad was a bit iffy about it, but the rest of us thoroughly enjoyed it, especially Eileen! It was a rare treat for her.
In it's place I am sharing my recipe for Chicken Biryani. This Chicken Biryani is a fragrant, one‑pan dish filled with tender chicken, warm spices, and soft, fluffy basmati rice. Butter‑soft onions cook gently with cinnamon, bay, and cardamom to create a beautifully aromatic base. Cubes of chicken are stirred in with turmeric and curry paste until the pan becomes wonderfully fragrant . The rice and stock are added and simmered until everything steams together into a hearty, comforting meal with fruity pops of sweetness from raisins. Finished with fresh coriander and toasted almonds for crunch and colour, it’s a simple, flavour‑packed biryani that feels both cozy and special — perfect for an easy supper that still tastes like a celebration.
This is a dish we all enjoy and I think you will too. I like to serve it with some mango chutney on the side and sometimes homemade naan bread. Typically naan would be served with a creamy curry, but I love it and will take any opportunity I can to enjoy it.
And there you have it, my meals of the week for the past seven days. Everything was delicious and enjoyed by everyone. I hope you will be inspired to want to make a few of these dishes for yourself!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you love easy, cozy bakes that taste like home, you’re going to adore these 2‑Ingredient Apple Pie Cups. They’re the kind of simple little treat that feels almost magical — sweet, warm apple filling tucked into golden, flaky cinnamon roll cups with hardly any effort at all.
Perfect for busy days, after‑school snacks, or when you just want something comforting without turning the whole kitchen upside down. Quick to make, fun to eat, and guaranteed to disappear fast… these tiny apple pies are pure delight in every bite.
- 1 can (8 count) flaky cinnamon rolls
- 1 can of Apple pie filling (You will not need it all)
- Preheat your oven to 375*F/190*C/ gas mark 5.
- Butter 8 muffins cups really well, or spray with some non-stick baking spray. (Fill the cups you are not using with a bit of water to help prevent them from buckling in the oven.)
- Open your can of pie filling. If the chunks of apple are very large, chop them into smaller pieces. (I just used a pair of kitchen scissors, cutting down right into the can.)
- Open your can of cinnamon rolls, setting the icing aside. Separate the dough into 8 separate rolls.
- Roll each roll out thinly to about four inches in circumference and then press the dough into the buttered muffin cups, pressing across the bottom and up the sides to help the dough adhere. (I just pressed them into a large flat circle between my hands. You want it to be roughly twice the circumference of the muffin cup.)
- Spoon about 2 TBS of the apple filling into the center of each cup. (Do not overfill as it will expand in the oven.)
- Bake in the preheated oven for 15 to 19 minutes until the dough has cooked through and is golden brown. (Try not to drool at the smell.)
- Leave to sit in the muffin tin for about 5 minutes before removing to a wire rack to cool slightly.
- Gently heat the icing provided with the cinnamon rolls in the microwave to soften it. (8 to 10 seconds)
- Drizzle the icing over top of the apple cups and leave to set. (The hardest part is waiting for them to cool enough to frost and eat.)
- Serve warm or at room temperature. Leftovers will keep at room temperature for about day.
Room temperature: Overnight only, or they’ll get too gooey
Fridge: Up to 5 days in an airtight container
Freezer: Up to 6 months, in an airtight container
From fridge or counter: 3–4 minutes at 350*F/180*C in the oven or air fryer
From freezer: 8–10 minutes at 350*F/180*C in the oven or air fryer
2-Ingredient Apple Pie Cups
Such a simple make and oh-so-tasty! With a crisp cinnamon roll pastry, lush apple filling, and sweet glaze, these always go down a real treat.
Ingredients
- 1 can (8 count) flaky cinnamon rolls
- 1 can of Apple pie filling (You will not need it all)
Instructions
- Preheat your oven to 375*F/190*C/ gas mark 5.
- Butter 8 muffins cups really well, or spray with some non-stick baking spray.
- Open your can of pie filling. If the chunks of apple are very large, chop them into smaller pieces.
- Open your can of cinnamon rolls, setting the icing aside. Separate the dough into 8 separate rolls.
- Roll each roll out thinly to about four inches in circumference and then press the dough into the buttered muffin cups, pressing across the bottom and up the sides to help the dough adhere.
- Spoon about 2 TBS of the apple filling into the center of each cup. Do not overfill as it will expand in the oven.
- Bake in the preheated oven for 15 to 19 minutes until the dough has cooked through and is golden brown.
- Leave to sit in the muffin tin for about 5 minutes before removing to a wire rack to cool slightly.
- Gently heat the icing provided with the cinnamon rolls in the microwave to soften it. (8 to 10 seconds)
- Drizzle the icing over top of the apple cups and leave to set.
- Serve warm or at room temperature. Leftovers will keep at room temperature for about day.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re cooking for one or two, you know how hard it can be to find breakfast recipes that don’t leave you with more than you need. This Bacon, Egg & Cheese Bake for Two is wonderfully sized, quick to pull together, and packed with cozy flavours. It’s the kind of recipe you keep in your back pocket for busy mornings, lazy weekends, or whenever you want something warm and satisfying without any waste.
- Softened butter to butter the baking dish
- 4 large eggs
- 4 TBS heavy cream
- 4 TBS grated strong cheddar cheese
- 2 TBS grated Parmesan cheese
- 2 rashers of streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed, washed and chopped
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 2 TBS grated strong cheddar cheese
- 1 spring onion, trimmed, washed and chopped
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7 inch (2-inch deep) casserole dish really well. Set aside. (You can also use individual ramekins if you wish but the cook time will vary.)
- Beat the eggs together with the cream until thoroughly combined. (There should be no obvious streaks of egg.)
- Stir in both cheeses, the bacon, spring onions, salt and pepper to combine well. (I use a fork.)
- Pour into the prepared baking dish. (It should come no more than 2/3 of the way up the sides of the dish.)
- Bake in the preheated oven for 20 to 25 minutes until set. It should not be jiggly in the center. (You should be able to gently touch the top and have it spring back.)
- Remove from the oven and sprinkle the additional cheese over top and sprinkle with additional spring onions. Return to the oven for a minute or two to melt the cheese. (This is entirely optional but looks very nice.)
- Serve warm.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
Bacon, Egg & Cheese Bake for Two
A simple protein packed breakfast that you are sure to love. Easy and delicious and ready in 20 to 25 minutes.
Ingredients
- Softened butter to butter the baking dish
- 4 large eggs
- 4 TBS heavy cream
- 4 TBS grated strong cheddar cheese
- 2 TBS grated Parmesan cheese
- 2 rashers of streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed, washed and chopped
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 2 TBS grated strong cheddar cheese
- 1 spring onion, trimmed, washed and chopped
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7 inch (2-inch deep) casserole dish really well. Set aside.
- Beat the eggs together with the cream until thoroughly combined.
- Stir in both cheeses, the bacon, spring onions, salt and pepper to combine well.
- Pour into the prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes until set. It should not be jiggly in the center.
- Remove from the oven and sprinkle the additional cheese over top and sprinkle with additional spring onions. Return to the oven for a minute or two to melt the cheese.
- Serve warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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