Sunday, May 10, 2020

What's for Dinner: May 10 - May 16

Looking for dinner inspiration? Here's what I've planned for dinner at our house this week!

White and Pink Flowering Plant | Photo by Leonardo Wong via Unsplash


Mother's Day is a bittersweet holiday for me. The last Mother's Day I celebrated with my mom was in 2002, weeks before I graduated from college and only months before she passed away. Since then, there's been a hole in my heart that grows a bit when Mother's Day rolls around.

But now I'm a mom, and this is my fifth Mother's Day. These past five years have been the most challenging and most fulfilling of my life. I'm discovering strengths I never knew I had. I'm learning how to cut out the noise and be the kind of mother *I* want to be.

And I'm learning how to be accepting of unconditional love.

In honor of Mother's Day and my birthday tomorrow, I'm being granted a two-night break from cooking. Keep reading to see what I've planned for dinner at our house this week (and head to Instagram to see how my Mother's Day has gone so far).


Notes about Last Week

  • Friday night was rainy, so I didn't head into the wooded lot behind our house to harvest ramps for the Ramp Pizza I had planned to make. Instead, I caramelized yellow onions and topped our pizza with those and some leftover bacon from Thursday night's dinner. And I tried this recipe for homemade pizza dough. Big hit!

  • Due to a lack of ingredients, I had to make some adjustments to Saturday night's Three-Bean Chili. I didn't have bell peppers or diced tomatoes with green chiles, so I just left those out. Rather than three Kumato tomatoes, I used three vine-ripe tomatoes that I picked up from the local market. I used a 28-ounce can of tomato sauce and a full cup of beef broth that I had in the freezer. I didn't have any canned pinto beans, so I used a can each of light red kidney beans, dark red kidney beans, and cannellini beans. And, to deepen the flavor a little bit... I used a handful of Penzey's Salsa & Pico seasoning. We topped our chili with shredded cheddar and green onions and served with leftover taco shells from last week's Taco Night.

Now let's shift gears and talk about what I've planned for dinner this week.


A Week of Dinners: May 10 - May 16

Sunday: Korean Take-Out

Monday: Indian Take-Out

Tuesday: Sausage and Peppers and Onions over White Rice

Wednesday: Leftovers

Thursday: Chopped Turkey and Gravy over Mashed Potatoes with Corn

Friday: Pizza with Broccoli and Caramelized Onions

Saturday: Grilled Top Sirloin Steak with Fiery Pomegranate Sauce with Bacon-Fat Potatoes (adapted from this recipe) and Roasted Asparagus with Lemon and Olive Oil


Need Help Menu Planning?


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