Here we are again with another Meals of the Week Post. Usually on Sundays I do a round up and share with you, my readers, all the delicious meals I cooked for myself over the past days. I didn't eat at home very day, but wherever possible I have provided a "like" substitute from my recipe archives to share with you.
With the summer months my eating gets a bit lighter and not so much "comfort food." There are a lot more salads, and cold coalitions. Quick and easy, as always is the order of the day, because, lets face it, who wants to be chained to their kitchen in the summer time!
I love doing these posts because they help me to take a realistic look back on how I have been eating and help me to plan my week ahead. I hope that they will do the same for you.
Nobody who lives on their own should be consigned to eating frozen ready meals or dinner from a tin! That's my goal anyways. I love to cook and I love to eat and I love simple uncomplicated food.
Food doesn't have to be fancy, fattening or complicated to taste good!
SUNDAY, July 2nd - Chicken and Ham Lasagne
Because we had had a family dinner at my sisters on the Saturday for Canada, we did not share a meal together on Sunday. Cindy fancied a day off and I don't blame her! We decided to have supper together on Monday instead. I had supper at home for myself. I heated up a portion of Chicken and Ham Lasagne that I had in the freezer.
The original recipe makes 4 - 6 portions and freezes beautifully in single sized portions. I tell you how to do this on the recipe page. It is filled with plenty of chicken and ham, spinach and has a lush rich creamy sauce. This is one of my favorite kinds of lasagne.
I enjoyed it along with a side salad and was a very happy camper.
MONDAY, July 3rd - Dinner at Cindys
We had our Sunday family dinner on Monday at my sister's. She cooked a pork tenderloin in the air fryer which she served along with some roasted potatoes, onions and carrots and she cooked these Presidents Choice Stampede Corn Ribs to go along with it. We had both been wanting to try those. She was the first person brave enough to take the step.
Prognosis, they were okay. Not as good a corn on the cob for real, but not bad either.
If you want to cook a delicious Sheet Pan Pork Tenderloin Dinner, just click on the link. There are roasted pieces of pork tenderloin, squash and brussels sprouts, all roasted together on a sheet pan. The whole thing is done in about half an hour. Some fluffy mashed potatoes go well on the side.
TUESDAY, July 4th - Low Carb Turkey Burger
I played it safe on Monday and made myself a delicious low carb Turkey Burger. Every bit as delicious as a burger in the bun, this tasty burger is beautifully flavored with parsley, onion, salt, pepper, garlic and mayo. The may helps to keep it moist, as does the pat of butter sealed in the center.
A slice of cheese is melted on top and the burger is served atop a thick slice of ice berg lettuce that has been spread with a lush garlic aioli mayonnaise. I promise you won't miss the bun. This is fabulously tasty!
WEDNESDAY, July 5th - Dinner out with Dad
On Wednesday nights I always go out for dinner with my dad and his friend Hazel. This week my sister Cindy joined us. We both had the Haddie bits, which are broken bits of haddock deep fried and served with chips and coleslaw. Dad and Hazel both had the fish and chips.
I'll be honest. Haddie Bits are not my favorite thing. I should have just had fish and chips. But it was nice to be there with dad and everyone.
The recipe I am sharing for this night are these fabulous Cornmeal Crusted Cod Cheeks. Cod cheeks are a tasty little nugget of cod fish found, you guessed it, in the cheek area of the Cod. Very tender and juicy when cooked properly. They cook very quickly. You could do the same thing with cubes of cod fish. There is also a delicious coleslaw recipe on the same page
THURSDAY, July 6th - Air Fryer French Bread Pizza
My sister and I were supposed to go to Jonny's for lunch on Thursday as it was her Birthday, but when we got there the kitchen wasn't open, just the ice cream part. So we decided to do it next week.
Instead I went home and made myself an Air Fryer French Bread Pizza using a leftover ciabatta I had in the freezer. It is a fabulous recipe, sized perfectly for only two people and it cooks in the air fryer without heating up the kitchen! I had a simple salad on the side.
FRIDAY, June 7th - Spanish Cod
On Friday I had some Cod in the freezer which I wanted to use up and so I made myself a tasty dish of Spanish Cod that I served with some brown rice and steamed green beans.
I love cod done this way. It is lightly dusted with flour and lightly pan fried til golden brown on both sides with a few sprigs of thyme, and then served on a bed of a lush Spanish Tomato sauce made with good tomatoes, onions and chopped peppers. This is truly a beautiful dish. Healthy as well!
SATURDAY, July 8th - Easy Chicken Gyros
Had the family over to celebrate my sister's 65th Birthday. We dined on the grilled chicken from my Easy Chicken Gyros, done on my Cuisinart grill. We did not do the flat breads. Instead we had Baked Potato Salad, Macaroni Salad, a mixed green salad, sliced cucumbers and tomatoes, and garlic bread.
For dessert we had a Traditional Victoria Sandwich Cake. Family times are the best of times!
So there you have it, my meals of the week. As you can see, once again, I ate really well. There was no waste and I got in a lovely variety of things. Some healthy and some not! Hopefully this will give you some ideas of how to plan some meals for yourself!
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
- 1/2 cup (60g) dry baking mix (Bisquick or homemade)
- 1/4 cup (50g) granulated sugar
- 3/4 cup (180ml) whole milk
- 2 TBS butter, softened
- 1/4 tsp almond extract
- 2 large free range eggs
- 1 can (21 ounces/595g) cherry pie filling
- 1/4 cup (30g) baking mix (Bisquick or homemade)
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Cherry Custard Pie
Ingredients
- 1/2 cup (60g) dry baking mix (Bisquick or homemade)
- 1/4 cup (50g) granulated sugar
- 3/4 cup (180ml) whole milk
- 2 TBS butter, softened
- 1/4 tsp almond extract
- 2 large free range eggs
- 1 can (21 ounces/595g) cherry pie filling
- 1/4 cup (30g) baking mix (Bisquick or homemade)
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9-inch pie dish really well, or spray with non-stick cooking spray. Set aside.
- Put the baking mix for the pie, sugar, milk, butter, almond extract and eggs into a blender or food processor. Blitz briefly to blend. Pour into the prepared pie dish. Spoon the cherry pie filling evenly over top.
- Bake in the preheated oven for 30 to 25 minutes. While it is baking make the streusel.
- To make the streusel put all of the ingredients into a bowl and rub them together with your fingertips until crumbly. Set aside.
- The pie is done when a knife inserted near the center comes out clean. Remove from the oven and sprinkle the streusel evenly over top.
- Pop back into the oven and bake for a further 5 minutes, until the streusel is browned.
- Leave to cool for at least two hours prior to cutting into wedges to serve. Store any leftovers, covered, in the refrigerator.
Notes
You can make a low fat version of this by using reduced fat baking mix and low fat milk/skim milk. Substitute 3 egg whites for the whole eggs.
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
- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
Some other tasty fish recipes that I have cooked here on The English Kitchen are:
PAN FRIED COD - This is my favorite way to cook fish at home. The fish always ends up tender and juicy and there is a simple lemon butter sauce to spoon over it when it is done. Fish really doesn't get much better than this simple dish.
LOW CARB FISH PIES - Fish pie doesn't have to be loaded with fat and calories. These tasty fish pies are a tasty mix of smoked haddock, cod, salmon and king prawns, in a lush and creamy sauce. Topped with buttery crisp phyllo dough instead of potato. These always go down a real treat!
Spanish Cod
Ingredients
- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
Instructions
- Pat your fish dry with some paper kitchen toweling. Season on both sides with salt and black pepper. Dust lightly with flour, shaking off any excess. Set aside.
- Heat the oil in a medium sized deep skillet over moderate heat. Add the sprigs of thyme and the fish (presentation side down) and sauté for2 to 3 minutes on that side, until golden brown. Carefully flip over and brown on the other side for an additional 2 to 3 minutes. The fish should just be cooked through. You will know as the edges will flake slightly when you tease them with the tines of a fork.
- Remove to a plate, lightly cover and keep warm.
- Add the onions and peppers to the drippings in the pan. Sauté until softened, about 5 minutes, scraping up any browned bits from the fish. Add the garlic and saute for about 30 seconds longer.
- Season to taste with salt, black pepper and smoked paprika. Pour in the tinned tomatoes and give everything a stir to combine. Add the sugar and bring to the boil, then reduce to a simmer and allow to simmer for about 5 minutes over low heat. Taste and adjust seasoning as necessary.
- Return the cod fillets to the pan, nestling them into the tomato sauce. Heat through. Squeeze the lemon over all and serve immediately. Delicious!
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