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.jpg "Meals of the Week, August 10th to 16th, 2025")
Hello everyone and welcome to my Sunday "Meals of the Week" post. Every Sunday I like to share with you, my dear readers, all of the delicious things that I have enjoyed over the past seven days for my main meals. That's a whole lot of tasty going on. I also include links to the recipes and menu suggestions. If I was really on the ball, I would include a shopping list but trust me when I tell you I am not really on the ball!
This was a busy week of highs and lows. I had my Birthday to celebrate and then wildfires started not too far from where I live so it has been an exciting week all round in one way or another.
These are only my main meals, which I tend to eat in the early afternoon. It does not include my breakfast meals or my light suppers. I eat light later in the day as I don't want to have anything heavy laying on my stomach when I go to bed.
My breakfast will usually be a protein shake, or sometimes oatmeal, perhaps granola, yogurt and fruit, or toast. On occasions, if I have it, I will enjoy leftover pizza. Leftover pizza for breakfast is the best!
I have my main meal around 1 pm. unless I am eating at my sister's. On that day I will eat later in the day, in deference to them. (Like I said I don't like going to bed with anything heavy on my stomach and I am an early-to-bedder!)
Usually later in the afternoon, early evening I will have something light, like a salad, or a sandwich, maybe some soup. Sometimes a bowl of cereal. Fruit. Anything that isn't too heavy. I just feel better. A light supper keeps me from snacking in the evening and helps me to sleep better.
I also try to keep my food within the limitations of my budget, and I like to vary my meals as much as possible. I rarely eat the same thing twice in a month. I love to cook, and I love to eat, and I want my meals to be interesting and varied. I do try to keep them fairly healthy for the most part as well, with a balance of carbs, protein, vegetables and fruit.
I try not to eat frozen dinners. They are always hugely disappointing and never meet the promise that is shown on the cover of the box. I will eat the odd can of soup with a sandwich and I am not opposed to using tinned soup to make other things. I usually only eat dessert when I am out, or if I have baked a cake or some cookies, I will have one as a treat mid-afternoon.
And that's it in a nutshell! This is how I eat. So, without twaddling on any further here are the meals that I enjoyed for my main meals over the past seven days! I hope you will be inspired to want to cook some of them for yourself!
SUNDAY, August 10th - Sunday Dinner at my sister's place
Most Sundays I have dinner at my sister's. This week she had made a type of Chicken Dish which was very delicious with sundried tomatoes, basil, etc. in it. She served this with boiled potatoes and carrots.
In it's place I am sharing my recipe for Chicken with Sun Dried Tomatoes & Basil Cream. It is delicious and very similar to what she made. Got pasta, sun dried tomatoes, chicken breasts, cream and basil??? Then you have this! I served it with some cooked spaghetti noodles when I made it. It was lovely.
MONDAY, August 11th - Roasted Chicken Salad with a Buttermilk Tarragon Dressing.
This was a lovely light and delicious meal. Skin on boneless chicken breasts are browned on top of the stove and then briefly roasted to juicy perfection. Ready to slice on the diagonal and serve with a mixed salad with a Buttermilk and Tarragon Dressing.
This is light and delicious and makes for a great supper in the summer months, or a lunch. You can always add a baked jacket potato for anyone who demands a heartier meal!
TUESDAY, August 12th - Chicken Scampi with Garlic & Parmesan Rice
I know, chicken again, but it's delicious and it's affordable. This time it was in the way of chicken tender filets. These are seasoned with some garlic, salt, and pepper and then flash fried in a small amount of oil until golden brown. Taken off the heat, rice is added to the pan along with white wine, chicken stock, Parmesan Cheese and more garlic. Cooked until tender the chicken is nestled back into the pilaf and gently reheated with a bit more Parmesan dusted over top.
This makes a quick, easy and delicious midweek supper. It is basically an all-in-one dish. All you need to complete the meal is a cooked vegetable or salad on the side. Delicious!
WEDNESDAY, August 13th - Easy Asian Noodle Bowl with Chicken and Vegetables
It was my Birthday (#70) on Wednesday, and I had been wanting to try to make a noodle bowl for myself for ages. They always look so good when other people make them. This was really delicious, and I ended up with a double yolk egg in mine. It was also a great way to use up any leftover chicken tenders from the day before.
Ramen Noodles on the base, with the chicken, fried mushrooms, carrots, cabbage, the boiled egg, in a rich chicken broth containing spring onion. More spring onions were sprinkled over top along with some crispy onion.
I know, chicken four days in a row. What can I say? It is a bit unusual, but I do like chicken. I made up for it the rest of the week.
THURSDAY, August 14th - Burger Rarebits with air fryer chips and veggies
I had taken my father out shopping in the afternoon and spent the morning putting together my 72 hour kit in case of a fire evacuation. I just made a simple supper of Burger Rarebits. You can make your own burgers for this or use a good quality ready-made burger. The burgers are pan grilled to perfection and then topped with a cheese, bacon, and spring onion mixture before popping under the grill to heat the cheese mixture through and melt it a bit.
It is a knife and fork meal. You could have it on a bun if you wanted to, but I like them just as is. I served with some oven chips done in the air fryer and corn on the side. It was a simple and yet delicious meal.
FRIDAY, August 15th - Tuna Loaf with Mustard Cream
A bit of fish for Friday with a Tuna Loaf. This is very simple to make and is delicious. I know I say that about everything I cook, but it's true. It was delicious, and is one of my old favorites. I sometimes cook this Tuna Loaf as Muffins in a muffin tin. That way I can freeze the individual portions to take out and enjoy on another day. The mustard cream that goes with it is also incredibly tasty and adds just the right touch!
I enjoyed with frozen peas and a pouch of pre-cooked rice. The Butter & Garlic one. I like that one in particular and it went well with the fish.
SATURDAY, August 16th - Crispy Tortilla Eggs
This is one of my absolute favorite meals. Crispy Tortilla Eggs. You have a crispy golden toasty tortilla on the bottom, topped with cheese, a perfectly fried egg, and more cheese to finish it off. I like to garnish it with some sriracha sauce, green tabasco and some chopped green onion. I could eat this any day of the week and be completely happy and satisfied.
A leafy salad was the perfect side with this simple, yet delicious meal!
And there you have it, my meals of the week for this the second week of August 2025. In a week that was filled with highs (birthday) and lows (fires) I think I did very well. I kept things within budget and managed to have a fairly good variety, despite all of the chicken! What do you think?
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.
I am always watching a gal on YouTube who lives in Japan. She cooks the most interesting meals. My brother also lived in Japan for four years and does the same thing. My neices are always posting delicious looking noodle bowls on their FB and IG pages as well.
I confess I have never had Ramen Soup, but I have long wanted to try it. I live in the boonies however and there are no restaurants near me that serve anything remotely resembling it. I decided that I was going to try to put one together for myself here at home. I mean how hard could it be?
- 2 1/2 cups (600ml) water
- 1 chicken breast (boneless skinless)
- 1/2 TBS chicken base stock mix
- 1 tsp soy sauce
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
- 1 carrot, peeled and shredded
- 4 ounces (114g) sliced fresh mushrooms
- 1/2 tsp oil
- 1/2 tsp grated ginger
- 1 small clove garlic, peeled and minced
- 2 TBS soy sauce
- 1/4 tsp toasted sesame oil
- 2 spring onions, trimmed
- 1 small clove garlic, peeled and minced
- 1/2 tsp fresh ginger, minced
- 1/2 TBS soy sauce
- 1/4 tsp of oil
- 1/2 TBS sesame seeds, toasted
- 5 ounces (143g) ramen noodles, dry
- 1 large egg, soft or medium boiled
I actually had some chicken tenders leftover from the other day which I used. I just shredded them and added them to the hot broth when I went to make the soup part of the dish. They were already infused with a lovely garlic flavor.
I used coleslaw mix which had a mix of green and red cabbage and some carrot in it. I also julienned another carrot to add. I had some fresh cremini mushrooms, which I washed, trimmed and sliced.
I used dark soy sauce and I am afraid I cheated and used bottled grated garlic and ginger. I have small jars of organic grated garlic and ginger. Because I live on my own I just can't use the regular stuff quickly enough.
I have been thinking about that however as the girl I watch from Japan, grates whole jars of ginger and garlic which she mixes with a bit of oil and keeps for about a month. I wondered if it might be worth me doing the same thing on a smaller scale. Or even freezing it. Fresh local garlic is in abundance at the moment.
- Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
- Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
- Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
- Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
- Mince the garlic and the ginger, mix together and store in a small container.
- Keep everything refrigerated until ready to cook.
- For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
- Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
- Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
- Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
- Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
- Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
- Serve immediately.
Asian Noodle Bowl
A delicious one pot wonder. A delicious flavor filled broth paired with tender noodles, chicken, crunchy vegetables and a creamy egg. You can do all of the prep ahead of time and just throw it together to eat at the last minute!
Ingredients
- 2 1/2 cups (600ml) water
- 1 chicken breast (boneless skinless)
- 1/2 TBS chicken base stock mix
- 1 tsp soy sauce
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
- 1 carrot, peeled and shredded
- 4 ounces (114g) sliced fresh mushrooms
- 1/2 tsp oil
- 1/2 tsp grated ginger
- 1 small clove garlic, peeled and minced
- 2 TBS soy sauce
- 1/4 tsp toasted sesame oil
- 2 spring onions, trimmed
- 1 small clove garlic, peeled and minced
- 1/2 tsp fresh ginger, minced
- 1/2 TBS soy sauce
- 1/4 tsp of oil
- 1/2 TBS sesame seeds, toasted
- 5 ounces (143g) ramen noodles, dry
- 1 large egg, soft or medium boiled
- fried crispy onions
Instructions
- Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
- Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
- Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
- Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
- Mince the garlic and the ginger, mix together and store in a small container.
- Keep everything refrigerated until ready to cook.
- For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
- Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
- Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
- Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
- Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
- Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
- Serve immediately.
I think you are supposed to stir everything together to eat it. That's what I did anyways. It was delicious!
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.
I was really pleased with the way the potatoes came out. They were nicely crisped up with golden-brown edges. They also had bags of flavor with just the right amount of spice.
- 4 medium sized potatoes, peeled and diced
- 2 TBS light olive oil
- 1 tsp your favorite seasoning (I used Kinders Caramelized Onion & Butter seasoning)
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 slices of bread
- softened butter to spread
- 2 eggs
- 1/2 cup (40g) grated cheddar cheese
- salt and black pepper to taste
- hot sauce to serve (optional)
HOW TO COOK THE CRISPY AIR FRYER POTATOES
- Prepare your potatoes. Peel and cut into 1/2 inch cubes.
- Toss together in a bowl with the seasonings and the oil. Pour into the air fryer basket.
- Air fry at 400*F/200*C for 15 to 20 minutes, stirring halfway through the cook time. Remove and keep warm.
- While the potatoes are cooking prepare your egg. Lightly butter the slices of bread on both sides.
- Make a hollow dip in the center of each slice.
- Place into an air fryer tray or basket. Break an egg into the middle of each. Season to taste with salt and pepper. Divide the cheese between the two toasts and sprinkle it evenly over top.
- Air fry for 5 to 7 minutes, or until the desired doneness of your egg. (Mine is hard cooked at 7 minutes so if you want it runny cook it for less.) The bread should be crisp and golden brown and the cheese melted.
- They don't heat up the kitchen in the summer months.
- They have the capacity to cook with a minimal amount of fat, and often much quicker than using a conventional oven, which makes the food a bit healthier.
- They are much easier to clean than a conventional deep fat fryer and you don't have to worry about getting rid of or storing the oil used.
- They are much safer to use than a conventional deep fat fryer.
- They are an excellent means for reheating crispy foods in less time than the oven with crisp rather than soggy results.
- They are an ideal tool for the smaller family to use when cooking rather than turning on a whole oven, they can often do the same thing quicker and using less power.
Air Fryer Breakfast
This is a complete breakfast with crispy roasted breakfast potatoes and a delicious egg and cheese toast. Simple to make and really delicious! Multiply to serve as many people as you need to feed.
Ingredients
- 4 medium sized potatoes, peeled and diced
- 2 TBS light olive oil
- 1 tsp your favorite seasoning (I used Kinders Caramelized Onion & Butter Seasoning)
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 slices of bread
- softened butter to spread
- 2 eggs
- 1/2 cup (40g) grated cheddar cheese
- salt and black pepper to taste
- hot sauce to serve (optional)
Instructions
- Prepare your potatoes. Peel and cut into 1/2 inch cubes.
- Toss together in a bowl with the seasonings and the oil. Pour into the air fryer basket.
- Air fry at 400*F/200*C for 15 to 20 minutes, stirring halfway through the cook time. Remove and keep warm.
- While the potatoes are cooking prepare your egg. Lightly butter the slices of bread on both sides.
- Make a hollow dip in the center of each slice.
- Place into an air fryer tray or basket. Break an egg into the middle of each. Season to taste with salt and pepper. Divide the cheese between the two toasts and sprinkle it evenly over top.
- Air fry for 5 to 7 minutes, or until the desired doneness of your egg. (Mine is hard cooked at 7 minutes so if you want it runny cook it for less.) The bread should be crisp and golden brown and the cheese melted.
- Divide the potatoes and the cheesy egg toasts between two heated plates and pass the hot sauce!
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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