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.jpg "Meals of the Week, August 24th - 30th, 2025")
Here I am again with my weekly Meals of the Week post. On Sundays I like to post a re-cap of all of the delicious thigs that I have enjoyed for my main meals over the past seven days. This was a bit of an unusual week in that my father was taken to hospital on Monday and has been there ever since. All plans have gone out the window and dinners have been very much catch-as-I-can. I still think I managed to do pretty well, all things considered.
This is only my main meals of course. Not my breakfasts or my lunch/suppers. Usually, I will eat my main meal in the early afternoon, but all plans aside this week, I ate my main meal whenever I could get it in, which more often than not was late afternoon. It's been a great blessing that I only have me to worry about and no family to feed. That would have made things a lot more difficult.
Dad is still in the hospital. He had a big procedure yesterday to check out his gall bladder. It is full of stones. They still have no real explanation for what is going on with him. Some sort of viral infection, but when you are almost 92 years old, that is all it takes sometimes to lay you out!
He won't be able to come home until he gets his strength back and can walk better on his own. Until that happens things will be a bit in the air as far as meals go, but I am doing my best!
I have done very poorly this week, having readymade muffins for my breakfast most days and toast in the evening when I have gotten home. Best laid plans and all that. I know you will forgive me. Lets just hope my waistline does!
So, without further waffling on, here is what I managed to eat for my main meals over the past seven days! I hope you will be inspired by at least a few of these meals! I am really hoping that my father will be able to come home soon, so things can get back to normal, but for now, he is where he needs to be.
SUNDAY, August 24th - My Treat
My sister works so hard all of the time taking care of my dad and Dan, the house, etc. I thought I would give her a day off and treated us all to Mary Brown's Fried Chicken. It was such a worrisome day with the wildfires burning. There was ash and embers falling from the sky all day long. I think we were all worried we were going to be evacuated. Dad couldn't even eat any supper, but something was going on with him that we didn't figure out til Monday.
In the place of the fried chicken I am sharing my recipe for Oven Fried Chicken. It is delicious. You coat it with crushed potato chips. You can use any flavor you enjoy as well, so double the deliciousness!
I elected to go meatless and made myself a delicious crustless vegetable 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. (I had a salad on this occasion.)
TUESDAY, August 26th - Greek Chicken with Cucumber Salad
I spent all afternoon and evening at the hospital. I made myself some of this grilled chicken in the morning so I would have something to pick at for a few days. It is a delicious recipe I adapted from the NYTimes for a chicken supper that is keto, low carb and diabetic friendly.
Downsized for two people, you have incredibly tasty marinated, and flavor filled chicken thighs that I grill on my indoor grill, accompanied with a fresh and delicious cucumber, tomato and feta cheese salad. The two things served together are an amazing combination of flavors and textures.
WEDNESDAY, August 27th - Crock Pot Broccoli Cheese Soup
I threw something into the crock pot before I went to the hospital on Wednesday. There is no better time to use a crock pot than when you know you are going to be too busy to cook. There was no need for browning or precooking any of the ingredients. You simply just chopped everything and then threw it into the slow cooker, walking away to let it get on with its business.
This was perfect with some crackers and butter. I really enjoyed it.
THURSDAY, August 28th - BBQ Chicken Tostadas
I used some of the chicken leftover from Tuesday and made myself some BBQ Chicken Tostadas for my supper. They are basically a mixture of leftover shredded cooked/rotisserie chicken, BBQ sauce and the chipotle chili paste. You pop this onto the charred tortillas, top with cheese and bake. When done you drizzle with some BBQ Sauce and sprinkle on chopped spring onions.
Quick and easy was the order of the day as I spent, one more, most of the day at the hospital with my sister, and the rest of the day I was helping out at my friend Jacqueline's house as Dan was cleaning her siding off and cleaning her garage. It was a super busy day!
FRIDAY, August 29th - Flat Meatballs & Gravy
I had a bit of a respite on Friday as my dad was taken into Halifax to have some tests done there. My sister went in and back with him, it was a full day, so no visits as they got back rather late for that.
SATURDAY, August 30th - Fish Fingers, Chips & Beans
Another quick and easy meal due to hospital visits, etc. Baked beans, doctored up, along with some frozen fish fingers and chips.
This is a favorite supper for many people in the U.K. and no small wonder. It is quick, easy and delicious, especially if you do the beans like I do. I add a few extra bits to make their flavor really sparkle. I did the chips in the air fryer this time. Not as tasty as takeaway chips, but not as fatty either!
This was a delicious supper. If you are really feeling cheeky you can enjoy a slice of buttered white bread with this and make yourself a chip butty. Oh, so good. I resisted this time and just thought about it.
I love gingerbread. It is, simply put, one of my favorite choices when it comes to choosing a comforting dessert or teatime treat. I know I am not alone in that because all of the gingerbread cake recipes on my page remain eternally popular.
Gingerbread flavors, they never go out of style. Moist and delicious, they hearken back to an older period in time. Sweet, spicy, warm and slightly smoky from the molasses. This just never gets old.
Whether you enjoy it as a dessert with ice cream, or whipped cream, or as a savory spread with butter, this never fails to go down a real treat.
This version is for the smaller family and cuts perfectly into four squares or two slabs (depending on your appetite.) It's quick and easy to make and is moist and delicious! Enjoy!
- 2 TBS granulated sugar
- 2 TBS butter, at room temperature
- 1 large egg yolk
- 1/4 cup (88g) molasses (in the U.K. use half golden syrup and half dark treacle)
- 2/3 cup (83g) unsifted all-purpose plain flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1/4 cup (60ml) hot water
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Mine is 5 by 7 inches in size. A 5 by 5-inch dish will also work. Set aside.
- Whisk the flour, soda, salt, nutmeg, cloves, cinnamon, ginger and cardamom together in a small bowl. Set aside. (Whisking the dry ingredients together first will make sure that everything is evenly distributed.)
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolk until thoroughly incorporated. Mix in the molasses, once again, until thoroughly incorporated. (Creaming the butter and sugar makes sure that the sugar melts properly into the batter.)
- Stir in the dry ingredients just to combine. (Overmixing will toughen the batter. Mix only until there are no longer any dry streaks of flour.)
- Slowly whisk in the hot water until the batter is smooth and evenly mixed. Pour this into the prepared dish, spreading it out evenly. (I use the back of a metal spoon to spread it out.)
- Bake in the preheated oven for 30 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
- Have all of your ingredients ready before you begin and at room temperature.
- Use the right sized baking dish. Mine is five by seven inches. A five-inch square dish also works well as will two 10-ounce ramekins.
- Butter your baking dish really well so as to prevent sticking. I use non-stick low-fat cooking spray.
- Preheat your oven thoroughly before beginning.
- Don't overmix the batter. This will toughen the crumb of the finished cake. Mix only to combine thoroughly with no dry streaks remaining.
Mini Gingerbread Cake
Perfectly sized and beautifully spiced, this moist dense gingerbread cake makes a fabulous dessert. Serve warm with whipped cream, ice cream, lemon curd, etc. I like it served warm and spread with butter.
Ingredients
- 2 TBS granulated sugar
- 2 TBS butter, at room temperature
- 1 large egg yolk
- 1/4 cup (88g) molasses (in the U.K. use half golden syrup and half dark treacle)
- 2/3 cup (83g) unsifted all-purpose plain flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1/4 cup (60ml) hot water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Mine is 5 by 7 inches in size. A 5 by 5-inch dish will also work. Set aside.
- Whisk the flour, soda, salt, nutmeg, cloves, cinnamon, ginger and cardamom together in a small bowl. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolk until thoroughly incorporated. Mix in the molasses, once again, until thoroughly incorporated.
- Stir in the dry ingredients just to combine.
- Slowly whisk in the hot water until the batter is smooth and evenly mixed. Pour this into the prepared dish, spreading it out evenly.
- Bake in the preheated oven for 30 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool slightly 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.
- 4 boneless, skinless chicken breasts. about medium sized, not too large
- salt, pepper and plain flour to dust
- 1 TBS light olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2-pound (200g) mushrooms, sliced
- 1 TBS chopped fresh Tarragon
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray or dish large enough to hold the chicken in a single layer.
- Place your chicken between two pieces of cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet until the butter begins to foam.
- Add the chicken breasts presentation sides down and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray/dish and pop into the oven while you make the sauce.
- To make the sauce, add the remaining butter and oil to the pan drippings. Add the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy.
- Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the pieces of chicken.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
Swiss & Mushroom Chicken
Filled with lovely flavors. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and a layer of gruyere cheese melted on top. This is just plain delicious!
Ingredients
- 4 boneless, skinless chicken breasts. about medium sized, not too large
- salt, pepper and plain flour to dust
- 1 TBS light olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2-pound (200g) mushrooms, sliced
- 1 TBS chopped fresh Tarragon
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray or dish large enough to hold the chicken in a single layer.
- Place your chicken between two pieces of cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet until the butter begins to foam.
- Add the chicken breasts presentation sides down and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray/dish and pop into the oven while you make the sauce.
- To make the sauce, add the remaining butter and oil to the pan drippings. Add the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy.
- Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the pieces of chicken.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
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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