I was determined when I moved into my own place that I was not going to become one of those people who ate out of cans and boxes. I know that is not always possible for everyone and I am not judging. But while I have the ability and will to cook for myself that is what I want to do. I am a person who loves to cook and I think I would be rather bored eating ready-meals and frozen dinners. So as long as I can cook, I WILL cook!
I know a lot of seniors get meals on wheels and the like, delivered to them. I think it is great that this is an option available for those who need it. They are usually quite healthy as well. Low in salt and sugar, high in protein, so trust me I am not judging.
Store bought ready meals are quite different and are usually very high in salt and sugar. I want to stay away from that as much as possible. I am not perfect of course and do occasionally succumb to the lure of a frozen dinner, but by far and large I cook for myself.
I also hate waste so I always try to use up everything that I have as much as possible. Its very hard sometimes, so I tend to shop for myself every few days now rather than once a week. I find that the fresh ingredients like salad, etc. just don't last any longer than a few days. I would rather go a bit more often and throw out less.
Things are a little bit more exciting at the moment as I have my daughter Eileen living with me until she gets a place of her own. I am really enjoying having someone other than myself to cook for!
If, along the way, I can inspire some of you with some of your menu planning, then that makes me very happy.
Here are my meals for the past week. If I have eaten out or away from home, I have endeavored in to provide you with a suitable "like" recipe that you can make at home. I hope you enjoy reading this post as much as I enjoyed eating the meals and writing it up!
SUNDAY, May 10th - Family Dinner at Cindy's
On Sundays we enjoy a delicious family dinner. Usually we go to my sister's but sometimes they all come to mine. Cindy always cooks a delicious dinner. Last week it was mini meat loaves with macaroni and cheese and buttered carrots. It was lovely as always.
In it's place I am sharing my recipe for Mini Meat Loaves. Classic comfort food — only smarter, smaller, and perfectly suited for today’s thrifty kitchens. Made with lean ground steak for maximum flavor and minimal fat, each little loaf bakes up tender and moist, with a zingy ketchup‑mustard glaze that caramelizes beautifully on top, and seasons the meat all the way through.
They cook in half the time of a traditional meatloaf, make just four tidy servings, and use only everyday pantry staples. These are ideal for small households, busy weeknights, or anyone craving hearty, old‑fashioned goodness without the waste. Serve them with mashed potatoes and a vegetable on the side for a simple, satisfying supper that feels like home.
MONDAY, May 11th - Horseradish Cheddar Tuna Melts
Horseradish Cheddar Tuna Melts are the kind of simple, satisfying comfort food that feels like a small triumph on a busy day. Made with just a handful of store‑cupboard staples, they deliver big flavor with almost no effort. The horseradish adds a gentle heat that wakes everything up without overpowering the tuna, and the fresh garlic gives the mixture a bright little spark of savory depth.
The tasty tuna mixture gets spooned onto toasted English Muffins, topped with cheese and then run under the broiler until the cheese melts into golden, bubbling bliss. These tuna melts are crisp, creamy, and wonderfully comforting. They’re small‑batch friendly, ready in minutes, and make a perfect light supper — especially with something crunchy on the side, like celery sticks or a handful of chips. On this occasion we had oven chips done in the air fryer.
TUESDAY, May 12th - Ina Garten's Vodka Sauce with Pasta
On Tuesday we really fancied some pasta. This small‑batch Vodka Sauce & Pasta is everything you love about Ina Garten’s cooking — simple ingredients, slow‑built flavor, and a touch of luxury without any fuss. The sauce begins with sweet Spanish onion, garlic, oregano, and a pinch of heat, all simmered gently before being enriched with good tomatoes and a splash of vodka that cooks down until mellow and silky. A long, slow roast in the oven concentrates every flavor into something deeply savory and incredibly comforting.
Once blended smooth and finished with cream, fresh oregano, and plenty of Parmesan, the sauce becomes velvety, rich, and absolutely irresistible. It will make any pasta dish feel restaurant-worth and yet doable. I tossed it with some Penne noodles and served it with extra cheese grated over top, garlic bread and a salad on the side. Simple ingredients put together in the most delicious way!
WEDNESDAY, May 13th - Supper out with Dad and the family
Most Wednesday nights we go out to dinner with my dad. This week was no different. Eileen, Cindy, Myself, Hazel and Dad. We go to a local place that Dad and Hazel like to go to. The food is hit and miss. This week they had a steak dinner special on and so I treated Eileen and I to a steak dinner. We had not had steak in a very long while. It was a beef filet steak wrapped in bacon with chips, vegetables and garlic bread. Cindy had the fish and chips and both dad and Hazel had the baked Haddock dinner. Our steaks were actually pretty good. I was pleasantly surprised.
In it's place I am sharing my recipe for Pan Seared Steak with Garlic Butter. This is the kind of simple, honest cooking that proves you don’t need bells and whistles when you start with a beautiful piece of beef. A good New York strip is seasoned generously, kissed by a hot skillet, and seared until it develops that irresistible golden crust that only cast iron can give. Then comes the magic — a bubbling pool of butter infused with fresh garlic and rosemary, spooned lovingly over the steak until every edge glistens and the aroma fills the kitchen.
After a short rest, the meat slices like velvet, juicy and perfectly cooked, ready to be draped onto warm plates and finished with a drizzle of that fragrant garlic butter. Paired with fresh vegetables or sautéed mushrooms. A restaurant meal made with the simplest ingredients.
THURSDAY, May 14th - Swedish Meatballs
We treated ourselves to red meat again on Thursday. (I am trying to get Eileen's iron up.) These Swedish Meatballs are an old favorite of ours. These are true comfort food . . . tender, gently spiced and bathes in a rich, silky gravy. A blend of pork and beef gives the meatballs their signature soft, juicy texture, while allspice and nutmeg add the classic Scandinavian warmth everyone enjoys. Browned on the stove and then finished in the oven with a rich and delicious gravy which is enriched with double cream for the last 15 minutes of baking.
I have spent years tweaking this recipe into something which my family declares are the best in the world. We enjoyed them with some buttery noodles and a tossed salad on the side.
FRIDAY, May 15th - Creamy Boursin Chicken
Juicy, golden-seared chicken cutlets smothered in a rich, velvety garlic and herb Boursin cheese sauce. This is a dish using simple ingredients with maximum flavor! Perfect for a cozy dinner, served with fluffy mashed potatoes or buttery rice. You’ll want to lick the plate clean!
I didn't have any potatoes on the day so I had to make do with some rice. I added some cooked frozen petit pois on the side. This was a really delicious meal that went down a real treat! I highly recommend!
SATURDAY, May 16th - Coconut Chicken Curry
Tender chicken simmered in a luscious coconut milk sauce, infused with warm spices, fresh ginger, and a hint of citrusy orange zest. Finished with mango chutney and fresh herbs, it’s the perfect balance of sweet, savory, and aromatic. We enjoyed this with some simple steamed rice and veggies. No such thing as poppadom here. Sigh. I wish there was! I miss them! They always go down so well with a delicious curry! We enjoyed simply with some steamed rice and some sliced cucumbers and tomatoes on the side.
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.
Weekends always feel like the perfect time to treat yourself to something a little special, and this Lemon Raspberry French Toast is just the thing for a cozy, slow‑morning brunch. Adapted from a recipe I spotted on Tablespoon, this small‑batch version is made especially for two — ideal when you want a beautiful breakfast without a lot of fuss or leftovers. I love that it uses simple ingredients I always have on hand, yet still feels like something you’d order in a charming little café.
Instead of ricotta, which I’ve never been fond of texturally, I use cream cheese for a smoother, richer filling that blends beautifully with honey and fresh lemon zest . Spread between slices of soft French bread and paired with fresh raspberries — or any berry you love — this baked French toast becomes golden, custardy, and fragrant as it cooks .
It’s an easy brunch recipe that comes together with just a few steps: whisk, spread, soak, bake. A drizzle of honey and a sprinkle of lemon zest at the end make it shine. Whether you’re celebrating something special or simply indulging in a quiet morning at home, this lemon raspberry French toast for two is a bright, beautiful way to start the day.
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
- I use full fat cream cheese. I can't say how the lower fat one would work, never having used it. You could also use an equivalent of ricotta cheese, but I prefer the cream cheese myself.
- Use a nice clover honey if you have it. Or an acacia honey.
- I grate my lemon zest using a micro-plane grater with small holes.
- Softer bread is better than bread that is too hard or too stale.
- You could use frozen berries, but fresh is preferred.
- I use full fat milk for extra richness.
- I always use pure vanilla extract, not artificial.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.(You can line it with baking parchment instead of foil. This is my preferred lining. You will still need to spray it. Lining your pan makes for easy cleanup.)
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined. (I use a small wire whisk for this.)
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down. (Press together lightly so that they stick together.)
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl. (Again I use a small wire whisk to do this.)
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet. (Don't be tempted to over-soak or the bread may fall apart.)
- Bake for 13 to 15 minutes, until golden brown. (It should be golden brown on both sides.)
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.
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Lemon Raspberry French Toast
Quite simply delicious with a lemon cream cheese and fresh fruit filling. Baked, not fried. Sized for two but can easily be multiplied.
Ingredients
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined.
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down.
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl.
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet.
- Bake for 13 to 15 minutes, until golden brown.
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. 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.
There’s something wonderfully nostalgic about a good old‑fashioned casserole, and this Creamy Corn & Mac Casserole is comfort food at its finest. It’s the kind of dish that feels like it came straight from a church supper, a neighbor’s potluck table, or your grandmother’s kitchen — simple ingredients, big flavor, and that irresistible creamy‑cheesy goodness we all crave.
This version brings together tender macaroni, sweet corn, and a velvety sauce that bakes up golden around the edges and perfectly cozy in the middle. It’s budget‑friendly, pantry‑friendly, and just right for small households, though it doubles beautifully if you’re feeding a crowd.
Whether you’re looking for an easy weeknight side, a comforting main, or a dish that will disappear first at any gathering, this casserole delivers every time. It’s warm, it’s homey, and it’s the kind of recipe people ask you to share.
- 1 cup (240g) uncooked macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
- I used elbow macaroni. You can use any type of pasta that is the same size so long as it is a shape that will cup and hold the filling.
- In the U.K. you can find creamed corn in the vegetable section of the grocery store. It is not always available and there is no real substitute for it unfortunately. You can also buy it online. It is a type of canned vegetable dish made by mixing together corn kernels with the milky residue from immature corn kernels scraped from the cob.
- If you are using tinned corn and creamed corn you can freeze what you don't use in air tight containers ready to thaw out and use another time.
- You can use the equivalent of fresh or canned corn in the frozen corn kernels.
- I used full fat sour cream.
- I used salted butter. I only keep salted butter in the house.
- I used a good strong British cheddar and a creamy mozzarella. I like to grate my own cheeses as they add fillers to most pre-grated cheese products in order to make them flow easier.
- Make sure you use onion and garlic powders, not salts.
- I used crushed buttery (Ritz, TUC or Townhouse) crackers and salted butter for the topping.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside. (I used a small 3 cup shallow casserole dish and sprayed it with low fat, non-stick cooking spray.)
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together. (I used a spoon to stir everything together. Make sure all of the seasonings get combined evenly.)
- Spoon the mixture into the baking dish, spreading the mixture out evenly. (I just use the back of the spoon to smooth everything out.)
- Sprinkle the buttered cracker crumbs evenly over top. (I crush the crackers in a zip lock baggie and combine with the melted butter.)
- Bake for 30 to 35 minutes until hot, bubbly and golden on top. (A metal knife inserted in the center should come out hot.)
- Let stand for 5 to 10 minutes before serving.
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Creamy Corn and Mac Casserole
If you like corn you will love this quick and easy side.
Ingredients
- 1 cup (230g) dry macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside.
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together.
- Spoon the mixture into the baking dish, spreading the mixture out evenly.
- Sprinkle the buttered cracker crumbs evenly over top.
- Bake for 30 to 35 minutes until hot, bubbly and golden on top.
- Let stand for 5 to 10 minutes 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.
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