Meal plan: Week of 3/23-3/29


pineapplecake

 

It’s spring! And pineapples were on sale for ridiculously cheap at the grocery store, so I took this opportunity to make my first-ever pineapple upside-down cake. You can see where it stuck to the edge of the pie plate when I inverted it, but look at that glaze! That caramelized edge! I’m very much looking forward to sampling this.

I went to the Foodways Texas symposium this weekend and learned so much, met some cool new people, and hung out with friends I don’t get to see very often. I’ll have a recap of it here tomorrow. There’s so much to share and process and take action on and be excited about — I can’t wait to get it all in writing.

In the meantime, here’s the meal plan for the week!

Sunday: Skillet roasted chicken from Cast Iron Nation; I’ll be testing some recipes from this new cookbook this week for a review.

Monday: Baked Spaghetti (Also from Cast Iron Nation), salad

Tuesday: Baked fish and chips, broccoli

Wednesday: LK and I will have dinner at Salvation Pizza while Husband and BK are at baseball

Thursday: Slow cooker chicken “gyros”, appropriate Mediterranean sides

Friday: Teriyaki salmon, rice, spinach

Saturday: Double date dinner out!

What’s on your menu this week?

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1 Comment

  1. Mmm that looks delicious especially where you’ve sliced a bit open.

    Reply

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