Hello everyone and welcome to my Sunday Meals of the Week post! On Sundays I like to share with you all of the delicious things that I have enjoyed as my main meals over the past seven days, along with any recipes I used and menu suggestions. That's seven days of tastiness!
I like to keep my meals interesting. Never boring. I try to eat a variety of things. I like to cook my own food as much as possible. Obviously, there is the odd time that I need to resort to something quick and easy, but for the most part I cook everything myself, and I can tell you that I am never bored with what's on my plate.
At the moment I also have my daughter Eileen living with me temporarily, so that has brought a bit more excitement into the mix. I am also living on a fixed income, so I have a certain amount allotted for groceries each week and I try to keep my meals within that budget.
These are only my main meals, which I usually eat around early afternoon. For breakfast I will have a protein shake or some toast, occasionally I will enjoy some of my homemade granola with yogurt and, if I have them, berries. If I don't have berries, I like to spritz a bit of date syrup over top. So yummy. In the winter I like to have oatmeal and fruit, with a naughty drizzle of cream.
I try not to eat anything substantial later in the day. I really don't like going to bed with anything heavy on my stomach. So, my "supper" usually consists of a salad, sometimes a sandwich, occasionally a bowl of cereal, maybe some fruit. Nothing too complicated. I try not to snack on anything at all after 7 p.m.
That's what works for me!
Here are the meals that we enjoyed over the past seven days. I hope that you will see something here that you may want to cook for yourself and that I have inspired you to want to cook for yourself. It's not really that hard! I promise you I don't do complicated!
SUNDAY, February 22nd - Sunday Dinner with the family
On Sunday Eileen and I went to my sister's to have dinner with the family. My sister did oven fried chicken drumsticks which she served with homemade potato wedges and green beans. It was delicious. Plus she had made these really tasty almond bars for dessert. A recipe she got from the Watkins packaging for their Almond Extract.
In it's place I am sharing my recipe for Oven Fried Chicken. This version is coated with crushed potato chips and is fabulously tasty, as one might imagine. I like to serve it with mashes potatoes and a vegetable on the side.
MONDAY, February 23rd - Crustless Veggie Quiche
We did a Meatless Monday with Crustless Veggie Quiche. Eggs make a great supper every now and then. I love quiche, but I don't always want to eat pastry. (Well, perhaps need is a better word to use than want. I always want pastry, but it should only be a once in a blue moon treat!)
This also makes a quick and easy supper for two. Crispy tender vegetables are popped into the bottom of a buttered dish, and topped with some onion and grated cheddar. A rich egg custard is poured over top and then the casserole is simply baked until nicely puffed and golden brown. Delicious served with some oven chips, or a salad. (We had a bagged salad on this occasion.)
TUESDAY, February 24th - Chicken Tinga Tacos for Two
Eileen and I both love Tacos. We decided to do a Taco Tuesday with Chicken Tinga Tacos for Two. One thing I love about these Chicken Tinga Tacos is that they use relatively few ingredients. Just a few simple things that most of you will already have in your larder, cupboard and freezer.
Feeling like pierogis but not wanting to go to the hassle of making the dumpling dough?? Pierogi Stuffed Shells are a fabulous way of scratching that pierogi itch! You make the same cheese and potato filling but use it to stuff large pasta shells instead. Rich and delicious and topped with loads of fried onions.
These are delicious served with sour cream for topping and additional fried onions. We also enjoyed a salad on the side. You know, for health reasons, lol.
We had been going to have turkey burgers earlier in the week, but my turkey was out of date. I enjoy Turkey Burgers more than any other kind. These spicy ranch turkey burgers are some of my favorites! I made up for it yesterday by making these delicious burgers.
Ground turkey is mixed with minced jalapenos, grated carrot, onion, garlic and green Tabasco sauce. So, a bit spicy. Shaped into patties and grilled with a slice of Jack cheese melted on top at the end, they are served tucked into toasted buns with a cool and creamy homemade ranch dressed coleslaw tucked in with the burger.
If you are not fond of ground turkey, you could use ground chicken in its place! We enjoyed them with a few oven chips that I cooked in the air fryer. They always come out nice and crisp.
And there you have it, that was our meals of the week for the past seven days. I think we ate rather well considering.
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.
This Mini Lemon Drizzle Cake is a small‑batch version of the classic British favorite, perfect for using up a single lemon and ideal when you want just a few slices of something sweet. The cake bakes up soft and tender with a bright lemon flavor, and it’s finished with a simple lemon‑sugar drizzle that soaks into the warm sponge to create that signature tangy, slightly crisp top.
Made with everyday ingredients and mixed in minutes, this easy lemon cake is a great choice for small households, afternoon tea, or anyone craving a quick citrusy treat without making a full‑sized cake.
- 4 TBS (1/4 cup/57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tsp fresh lemon juice
- 1 1/2 tsp finely grated fresh lemon zest
- 3/4 cup (94g) plain all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 4 TBS granulated sugar
- 2 to 3 tsp fresh lemon juice
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a small casserole dish, 4 by 6 inches or 5 inches square. Set aside. (Mine is a small ceramic casserole dish I got from Temu.)
- Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes. (This makes sure that the sugar melts completely into the batter. If you have ever had a cake come out with small brown freckles on top, this is because your sugar hasn't been mixed in properly.)
- Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth. (It may split, but that's okay. It will come back together when you add the flour.)
- Whisk the flour, salt and baking powder together. (This evenly distributes the baking powder through the flour, which is really important.)
- Stir this into the creamed mixture alternately with the milk, making three dry and two wet additions. (Do not overmix but mix together until smooth.)
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and leave to cool until lukewarm. (Don't cool completely. You want a bit of heat when you apply the glaze.)
- Whisk the sugar and lemon juice together.
- Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly. (Leave each spoonful to soak in before adding another.)
- Leave to set completely before serving.
- Have all of your ingredients at room temperature prior to beginning.
- Do not overmix the batter. Overmixing can make the cake dense. Mix just until combined.
- When zesting the lemon, use only the yellow part of the lemon peel; avoid the bitter white pith.
- To test for doneness, insert a toothpick into the center of the cake. It should come out clean or with a just a few moist crumbs.
- Apply the lemon sugar drizzle while the cake is still warm.
- Let the cake cool completely before serving so the glaze sets properly.
- Add more or less lemon juice to reach your desired tartness of the lemon drizzle.
- Keep the finished cake in an airtight container at room temperature for 1-2 days or refrigerate for 4 days.
Mini Lemon Drizzle Cake
Soft and moist with a lush lemon flavor and crunchy lemon sugar topping. This cake is perfectly sized for just two people.
Ingredients
- 4 TBS (1/4 cup/57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tsp fresh lemon juice
- 1 1/2 tsp finely grated fresh lemon zest
- 3/4 cup (94g) plain all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 4 TBS granulated sugar
- 2 to 3 tsp fresh lemon juice
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a small casserole dish, 4 by 6 inches or 5 inches square. Set aside.
- Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes.
- Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth.
- Whisk the flour, salt and baking powder together.
- Stir this into the creamed mixture alternately with the milk, making three dry and two wet additions. Do not overmix but mix together until smooth.
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and leave to cool until lukewarm.
- Whisk the sugar and lemon juice together.
- Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly.
- Leave to set completely before serving.
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.
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.) (See recipe notes.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt. (I use a small wire whisk. This helps everything to get evenly distributed.)
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined. (I like to use my stick blender to mash the bananas until they are smooth.)
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined. (Do NOT overmix or you run the risk of toughening the loaf.)
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats. (If you want you can toast the oats on a baking sheet while the oven is preheating for a toastier topping.)
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
Oat Topped Banana Bread
Simple, easy to make and deliciously moist and flavorful. It also cuts a dream. I confess I like mine warm and spread with butter, but this is great even toasted! I love the addition of the rolled oats on the top.
Ingredients
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
Instructions
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined.
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined.
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats.
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
Notes
In addition to buttering my pan, I used a long piece of baking paper with an over hang to line the pan lengthways so I could just lift the loaf out to cool without tipping it out.
You can easily make your own self-raising flour. For every cup used whisk in 1 1/2 tsp baking powder and 1/4 tsp salt. (For this recipe you would need 1 1/2 cups (220g) plain all purpose flour and 2 1/4 tsp baking powder and 1/3 tsp salt.
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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