Weekly Menu {4/1–4/7}
April is a full month for us with two kiddo birthdays! It also feels like the start to spring with buds appearing on trees and birds singing away the morning and evening hours. I love that the sun is staying out later in the evenings, and the sunshine feels so warm. We are on the cusp of warmer weather, I just know it. 🙂
Here’s to a new week and a new menu!
Monday—Ramen. I’ve made a version of this ramen twice now using the meat from leftover pork ribs, homemade broth, ramen noodles from Costco, frozen corn, and then some variation of cilantro and hard boiled eggs for serving. My kids really liked it, and it was a great way to refashion leftovers. I bet the full version from The Food Charlatan (linked) would be amazing!
Tuesday—Chorizo, Butternut Squash, and Refried Bean Tacos. I’ve been making these Homemade Sourdough Tortillas, and they are really tasty. I need to remember to make them a bit earlier in the day so I’m not multi-tasking to cook them while I make the actual taco fillings.
For the chorizo, I like to buy plain pork sausage and add my own chorizo seasoning. For 1 pound of sausage, I add 2–3 tablespoons of seasoning and half a can of tomato sauce. Save the extra seasoning in a jar for next time.
Warm the refried beans in a small saucepan on low. For the butternut squash, cut off the skin and cube it. Toss with olive oil and season with 1 tsp salt, 1/2 tsp black pepper, and if you want, 1 tsp garlic powder. Then, roast it at 425º for 20-25 minutes. I like to serve the refried beans and squash on the tacos with the meat. My husband prefers them on the side and the meat and some sour cream on his taco. Both ways are tasty. 🙂
Wednesday—Sun-dried Tomato Focaccia Turkey Sandwiches. I don’t have a Trader Joe’s nearby, so I made homemade Sourdough Focaccia, and before I baked it, I pressed sun-dried tomatoes into the dough. It turned out really well. I started my dough on Monday and baked it earlier in the afternoon on Wednesday. I always use Alexandra’s Kitchen’s Simple Sourdough Focaccia recipe. (She has an Overnight, Refrigerator Focaccia made with yeast as well, but double check your timing in case it needs more/less time than what I mentioned.)
Thursday—White Chicken Chili and Maple Cornbread
Friday—Greek Meatballs with Couscous, Tzatziki Sauce, and Salad. (There is a Tzatziki recipe included in the notes for the Greek Meatball recipe.) I served these bowl-style, but I wish I would have served them in pita. I think they would have been even better that way.
Saturday—Homemade Spaghetti and Meatballs, Salad, and Sourdough Bread to celebrate our kid’s birthdays with Yiayia and Opa.
Sunday—Leftover Spaghetti for an easy Sunday night. 🙂 Plus, the sauce is just as good the next day so it doesn’t ‘feel’ like leftovers.
Have a great week!
Photo via HONESTLYWTF
