Meals of the Week, June 8th to 14th, 2025

 

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!

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.

My breakfasts usually are composed of a high protein smoothie. Sometimes I will have fruit, or granola. I will eat my main meal in the early afternoon. I am at an age now where eating a full meal later in the day just doesn't work for me.  I will only eat a full meal later in the day if I am eating at someone else's house. Normally at home I don't.  Ahh, the joys of an aging digestive system!

I normally eat much lighter later in the day.  Often a salad, and or some fruit.  Perhaps a bowl of cereal from time to time.  Maybe some crackers, fruit and cheese, or even a sandwich. Usually something quite light.

So here you have it, my meal habit and now what I enjoyed over the past seven days.  I hope that you might be inspired to want to cook some of these recipes for yourself! 

SUNDAY, June 8th - Sunday Dinner at my sister's

Most Sundays I will have a family dinner at my sister's place, or they will come here. Admittedly more often than not it is at her place. My brother-in-law prefers not to have to go anywhere on a Sunday which is fair enough.  We had a bit of an upset last Sunday as well. I ended up having to take my little female cat, Cinnamon, to the Vets for an emergency surgery. She had eaten a ribbon, and the Vet had to operate to remove it as it was stuck in her bowel.  Yikes!  Thankfully she has recovered well from it but what a scare. 

My sister made us supper while we were waiting. She had actually started it earlier, which was a good thing. She made Swiss Steak, which is something we all love. Tender and juicy pieces of steak in a rich tomato gravy.

I am sharing my recipe for Swiss Steak in its place. This is a vintage recipe adapted from Betty Crocker's Picture Cookbook from 1950, and I can tell you that it is delicious. Also included on the page are recipes for mashed potatoes and a thick applesauce. It is a full menu. Do check it out!

MONDAY, June 9th - Alfredo Meatballs

On Monday I enjoyed something new to me Alfredo Meatballs, made using ground chicken. These were easy to make, delicious and economical. I had never made meatballs with ground chicken before, and was very pleased with how they came out. This is a small batch recipe but still made quite a bit.  Enough for me to enjoy, some for my next door neighbor and some for the freezer.

They were tender and juicy and full of flavor and that creamy sauce was rich. To die for really. I enjoyed them with some Mafalda pasta and wished that I had some garlic bread to sop up all that tasty sauce!

TUESDAY, June 10th - Proper Ham & Eggs

Breakfast for dinner with Proper Ham and Eggs.  I had some sliced ham leftover from Easter in the freezer that I wanted to use up.  Cue in Ham and Eggs.   Two delicious farm eggs fried in butter along with a crispy edged slice of real ham and some hot buttered toast fingers on the side to dip into the eggs. 

We get our eggs up the mountain at Peltons Greenhouses & Farm. They have the nicest eggs and a whole lot more. They make the best pies also. Actually it is the husband who makes the pies. His pastry is excellent!

WEDNESDAY, June 11th - Sausage & Vegetable Skillet Dinner

I made myself something really comforting on Wednesday. Sausage & Vegetable Skillet Dinner. This helped me to use up some vegetables in the fridge and larder that needed using up before I did my weekly shop.

Perfectly browned banger sausages nestled among crispy-edged potatoes, tender carrots, and buttery cabbage, all infused with the subtle sweetness of apple cider and a hint of thyme. Cooked in just one pan, this cozy, rustic meal is as effortless as it is delicious, plus I had leftovers to put into the freezer for another day.

THURSDAY, June 12th - Potato Pie

On Thursday I made myself a Potato Pie.  This is a small batch recipe but it can also be easily increased to feed more people. What you have here is a small casserole of cheesy (a good cheddar) mashed potatoes popped into a buttered casserole that has been dusted with breadcrumbs.  The breadcrumbs get all golden brown and make a bit of a crust. I rough up the top a bit and brush it with butter so that gets golden brown as well.  You get lots of little crispy bits. Trust me when I tell you this is exceptionally delicious and very satisfying, especially if the potato is your favorite vegetable.

I always enjoy this with buttered brown bread and pickled beetroot. Old habits die hard.  This is just how I like to eat it. You could have a salad or whatever on the side.  This is easy, light and delicious.

FRIDAY, June 13th - A Cheeky Indian Meal

We are not superstitious here and my sister and I went out Friday morning to do our shopping.  We went to three different places to get our bits and pieces and then decided to treat ourselves to a Cheeky Indian Meal for our lunch.  We went to the new Indian Restaurant in Kingston called ChrisMaria.  We had eaten there when our brother was down and were craving it.

We dined on Vegetable Samosas, Parotta Bread and a delicious Chicken Biryani. I am sharing my recipe for that in its place. It is a fabulous combination of Basmati rice, juicy chicken, flavored and infused with cinnamon, bay leaf and cardamom. Along with the chicken there are sweet raisins and toasted almonds.  Trust me when I tell you this is fabulous!

We were stuffed.

SATURDAY, June 14th - Turkey Club Sandwich

I didn't really feel like cooking a big huge meal on Saturday. I had cookies to bake for the church and I needed to do quite a bit around here, so I took it easy and just made myself a Club Sandwich for my dinner. Of course I cannot eat a whole one of these anymore, but I don't let that deter me.

Stacked high with layers of flavor, this Ultra Turkey Club Sandwich is a true diner-style indulgence!

Toasted white bread holds together juicy shaved turkey, crispy bacon, rich cheddar, and fresh sliced tomato, all complemented by creamy mayo and crisp romaine lettuce. It’s the kind of satisfying, hearty sandwich that brings back memories of classic diners. It is best enjoyed with a side of crispy sweet potato fries or coleslaw. 

On this day I sent half to my next-door neighbor, who was most appreciative, along with some salted potato chips.  We were both very satisfied with this. I had also kept a few cookies back from the church bake and sent a couple over to her as well.

Dinner doesn't always have to be meat and two veg.  Sometimes a delicious sandwich fits the bill perfectly and on this day it did!

And there you have it!  My meals of the week for this the second week of June. I think you will agree that I ate very well indeed and with the exception of the one meal out, everything was fairly healthy and quite affordable!

Please join me next Sunday to see what I cook up over the next seven days!

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. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

Delicious Lemon Pie Energy Balls for Quick and Healthy Snacks

 

Here I am today with another delicious quick, easy and healthy snack recipe for the family. Lemon Pie Energy Balls.  Guilt free, simple to make and using all natural ingredients and natural sugars this energy ball recipe gives you a snack that is loaded with protein, nutrition and natural sugars.

You can feel good about feeding these to your family. They are high in fiber and nutrition, and they taste really delicious!

My sister and I have been trying out all sorts of energy balls this year in an attempt to curb our snacking on dangerous things like potato chips and cake. I know, that is a tall order as both of those things are just so darned tasty!  I am only human. I do enjoy cake and potato chips are my favorite food group.

 

And there is nothing wrong with having either of those things occasionally, but if you are wanting to reach for a snack that is nutritionally loaded and filled with natural rather than highly processed sugars, then energy balls are the way to go.

You can make up a variety of them and keep then in the freezer, ready to take out when the craving hits. right now, I have these, Gingerbread balls and some Strawberry Cream balls sitting in my freezer, ready and waiting for my snacking cravings to kick in.

You do need a food processor to make them. A heavy duty one will grind up the nuts and dried fruit much more easily. I have a Ninja 1000 watt one and it makes short work of the process. I really love it and can highly recommend it. It has no bells and whistles. It is just a simple food processor.  That's all I need.

 

WHAT YOU NEED TO MAKE LEMON PIE ENERGY BALLS

Only six ingredients (lemon zest and juice count as one) and a food processor required.  Easy peasy lemon squeezy. No pun intended.

• 1 cup (150g) pitted medjool dates
• 1 cup (111g) raw cashew nuts
• 1/4 cup (20g) unsweetened desiccated coconut
• 1 tsp honey
• 1 tsp vanilla extract
• the finely grated zest of one lemon
• the juice of 1/2 lemon

You will also need:

• additional unsweetened desiccated coconut to roll the balls in

 

Cashews and dates are not cheap ingredients for sure. I tend to stock up on them when they are on offer.  The last time I bought raw cashew nuts (not roasted or salted) I got a huge bag for $24 which was $5 off the normal price. It will last a long time. I usually store my nuts in the freezer.

Make sure your coconut is unsweetened.  You can do it with sweetened coconut but this will reduce the health benefits of the balls.

I make my own vanilla extract from scratch. It has only two ingredients. Vanilla Beans and Vodka. It also lasts a long time.

Scrub your lemons really well before you use them to get rid of any debris or dirt on them.

 

HOW TO MAKE LEMON PIE ENERGY BALLS

Nothing could be easier. A food processor makes these energy balls quick and very simple to make.

Place all of your ingredients into the bowl of a high-power food processor. Process on high, pulsing as needed, until a dough forms. Stop periodically to scrape down the sides.

Carefully remove the blade of the food processor and then roll the dough into 12 evenly sized balls between the palms of your hands. I find slightly wetting my hands helps this process. 

 

Roll the balls in additional coconut.  I put only a small amount in a bowl and then topped it up as needed so as not to waste too much coconut at the end.

Store in an airtight container in the refrigerator.  You can also freeze these in a covered container. They will keep for several months. You can also eat them right from the freezer. (Just saying!) It will take you longer to eat one frozen than not frozen. 

 

WHY YOU NEED TO MAKE ENERGY BALLS

1. They are quick and easy to make, requiring only a few steps and minimal effort.

2.  They are loaded with flavor and nutrients and are quite versatile. They can very easily be customized by adding different flavors or rolling them in different ingredients.

3. They are perfect for tucking into lunch boxes. Perfectly portable and they won't spoil if kept unrefrigerated all day.

4. They are a much healthier snack option than cookies, cakes or potato chips and promise just as much when it comes to snacking satisfaction. At least for me anyways!

5. They satisfy the craving without leading you to overindulge. These are practically guilt free.

 

I really am enjoying these. I keep them in the freezer and only take a few out at a time so that they last longer. They really do taste a bit like lemon pie, minus the meringue.  There is a beautiful tartness and a nice sweet that goes along very nicely.  

It's nice to know that when I am craving something sweet there is something a bit healthier than chocolate or cake that I can reach for!

 

Here are a few more snacks that you might enjoy making for your family. The first one is healthier than the second one for sure, but both are incredibly tasty and simple to make.  

NO BAKE LEMON COCONUT BALLS - Little bites of heaven. No bake. No fuss. No muss. Fairly healthy, and using only a few simple ingredients. These tasty little lemon balls melt in the mouth.

PEANUT BUTTER CUP RITZ CRACKERS - Two simple ingredients, put together in the simplest and most delicious way! Yes, only two ingredients.  Easy to make and oh-so-tasty. These are really popular!

Yield: One Dozen balls

Author: Marie Rayner

Lemon Pie Energy Balls

Prep time: 5 MinTotal time: 5 Min

Delicious little snack balls that are easy to make and require no cooking. High in fiber and containing only natural ingredients. You will need a food processor to make these tasty treats! Time noted does not include the time it will take to roll the dough into balls.

Ingredients

• 1 cup (150g) pitted medjool dates
• 1 cup (111g) raw cashew nuts
• 1/4 cup (20g) unsweetened desiccated coconut
• 1 tsp honey
• 1 tsp vanilla extract
• the finely grated zest of one lemon
• the juice of 1/2 lemon

You will also need:

• additional unsweetened desiccated coconut to roll the balls in

Instructions

1. Place all of your ingredients into the bowl of a high power food processor. Process on high, pulsing as needed, until a dough forms. Stop periodically to scrape down the sides.
2. Carefully remove the blade of the food processor and then roll the dough into 12 evenly sized balls between the palms of your hands.
3. Roll the balls in additional coconut.
4. Store in an airtight container in the refrigerator.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

 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. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

Keep Your Cool With Delicious & Easy Air Fryer Nachos

 

These loaded air fryer nachos come together quickly and easily in the air fryer and can be on your table in not much more than eight minutes; I kid you not!!  With the added bonus of keeping the temperature in your kitchen on the cool side!  Something we all want to do in the heat of the summer months!

The first time I ever enjoyed nachos was at my sister's place back in the late 1980's. I had never had them before. We were down visiting her family one weekend, and she made nachos for supper. She had four children of her own and I had five. Add on four adults, and that is a heck of a lot of nachos!

It was love at first bite!  I have been making my own nachos ever since! 

 

One thing I really love about nachos is how very versatile and adaptable they are!  You can top them with literally anything. Today I had some crispy chicken tenders leftover and I added them to make Crispy Chicken Nachos!  Tres Delicious!

I just layered everything up on my air fryer, which was quickly done, and then popped it all into the air fryer for about three minutes. Just long enough to heat things through and melt the cheese. It took me longer to chop things up than it did to cook these!

The air fryer I have here at home is the Kuraidori Multifunctional Digital Air Fryer.  It is quite a large air fryer and came with a large basket, which is great for doing chips, as well as two racks and an oven rack, bottom tray, baking tin and rotisserie attachment.

I have never had any problems with it at all.  I purchased it from my local Home Hardware and have been using it for several years now without any problems. I also purchased one as a thank you gift for my sister and she loves hers as well, and uses it all the time.

 

WHAT YOU NEED TO MAKE AIR FRYER NACHOS

All of the ingredients in the list are just suggestions. You can always adapt these simple nachos to your own taste as you wish!  You could add ground beef, olives, refried beans, etc. You do you!

• 2 cups of tortilla chips (about 100g)
• 1 1/2 cup (125g) grated cheddar cheese blend
• 1 spring onion finely chopped
• 1/4 each red, green and yellow bell peppers, chopped
• 6 cherry tomatoes diced
• 2 cooked crispy chicken tenders, chopped
• 1/2 jalapeno pepper, thinly sliced
• a bit of extra cheese to sprinkle

To serve:

• Sour cream, guacamole, salsa, etc.

 

WHY USE THE AIR FRYER

The number one reason for using an air fryer to make your nachos is that it helps to keep the heat out of the kitchen. There is no turning on the oven.

Secondly, they cook in virtually just a few minutes compared to the time taken to do them in the oven.  This is because the hot air in the air fryer circulates around the chips, heating them from the top down and from the bottom up!

Third, if you line your basket/tray properly there is next to no clean up involved. Just rinse and dry.

 

HOW TO MAKE NACHOS IN THE AIR FRYER

It's not all that hard and you can really adapt them to use ingredients that you and your family really love!

Preheat your air fryer to 350*F/180*C. I have a tray in mine, and I lined it with some baking paper. If you have a basket do the same.

Place half of the chips on the bottom of the tray/basket, making sure there are no gaps.

 

Top with 1/2 of the cheese, onions, peppers, tomatoes and chopped chicken tenders. Add a few jalapeno slices.

Repeat the layer with the remaining chips, etc.

Air fry for 3 to 4 minutes, or until heated through and the cheese has melted.

Serve hot with your favorite accompaniments on the side.

I was really pleased with how very easy these nachos were to make and how little clean up afterwards was involved. I loved that my kitchen didn't get overheated as well.

I think perfect timings make all the difference in the world when it comes to cooking in the air fryer. Also keeping an eye on things as they progress. They can go very quickly from perfection to cremation. The timings on this recipe were absolutely perfect.

I enjoyed a plate of these for my dinner along with some mild salsa and some sour cream.



 

  

I use my air fryer a lot in the warmer months. It helps to keep the heat out of the kitchen.  Here are a few other air fryer favorites that we enjoy here in my kitchen!!

CRISPY AIR FRYER CHIPS - These are really very simple to make. There is no fussing about with having to soak potatoes or parboil. Just peel, cut, toss with a few simple ingredients and then pop into the air fryer!  You will need an air fryer with a basket for these. Crisp, golden brown and delicious!

AIR FRYER CINNAMON ROLLS - Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers. These are a fabulous way to start off the day and the smell of them cooking is sure to get everybody out of bed pronto!  No fuss, no muss, easy peasy!

Yield: 2 servings

Author: Marie Rayner

Air Fryer Crispy Chicken Nachos

Prep time: 5 MinCook time: 3 MinTotal time: 8 Min

Easy, cheesy, and loaded with flavor and texture. I could have a plate of these for my supper and nothing else and be quite happy!

Ingredients

• 2 cups of tortilla chips (about 100g)
• 1 1/2 cup (125g) grated cheddar cheese blend
• 1 spring onion finely chopped
• 1/4 each red, green and yellow bell peppers, chopped
• 6 cherry tomatoes diced
• 2 cooked crispy chicken tenders, chopped
• 1/2 jalapeno pepper, thinly sliced
• a bit of extra cheese to sprinkle

To serve:

• Sour cream, guacamole, salsa, etc.

Instructions

1. Preheat your air fryer to 350*F/180*C. I have a tray in mine, and I lined it with some baking paper. If you have a basket do the same.
2. Place half of the chips on the bottom of the tray/basket, making sure there are no gaps.
3. Top with 1/2 of the cheese, onions, peppers, tomatoes and chopped chicken tenders. Add a few jalapeno slices.
4. Repeat the layer with the remaining chips, etc.
5. Air fry for 3 to 4 minutes, or until heated through and the cheese has melted.
6. Serve hot with your favorite accompaniments on the side.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

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. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.