Most grocer’s shelves in our area are finally stocked. There are still a few things we cannot get but I am so so thankful to all the hard workers that are keeping us fed! I am also so thankful that I can say, Here’s what’s on the menu this week…
There still are so many people not getting nutritional food in this country! One way we can all help is to donate food and $$$ to our local food banks. They need our donations more than ever! If you live in my area you can donate HERE.
If you have read On The Menu for any time you probably know how obsessed I am with my air fryer! I would use it every day if I could! And I’m really stretching my culinary skills by making a whole chicken in the air fryer and not in the oven!
YUM!!! This beautiful chicken come from Skinny Taste, one of my favorite WW friendly blogs!
For this recipe you will need buttermilk. Why use buttermilk to marinade the chicken? Because buttermilk has enzymes that tenderize and break down some of the proteins in the chicken and make it tender!
If you don’t have buttermilk no problem! I don’t generally keep buttermilk on hand. What I do love is buttermilk in a powdered form HERE.
This delicious chicken will pair perfectly with Nani’s Sauteed Rice. The rice is so easy to make and the aromatics in this recipe give so much flavor to it!
TUESDAY- SLOW COOKER DAY
I have a confession… I am really not a fan of pork tenderloins. Not that I don’t love pork but I think tenderloins are missing flavor and they do not have a satisfying “chew”.
I make them somewhat regularly because I just know there is a recipe out there to make this pretty cut of meat delicious!
I found a wonderful sounding recipe from The Food Charlatan (cute name). I have never thought of cooking pork tenderloin in a slow cooker.
The Asian flavor profile is perfect for pork!
I’ll serve this yummy slow cooker pork on a bed of sauteed cabbage.
I’m making potato cakes just because I adore potato cakes. Unfortunately, I won’t eat them tonight- they are over my WW limit. But Bobby will love them! However, they will make a scrumptious lunch later this week with the chicken from Monday’s dinner!
Michelle at Sunkissed Kitchen is new to me! Her blog is YUMMY! When I saw her recipe for Cod in Red Pepper Sauce I knew I had to try it! I love red pepper sauce!
This recipe is filled with beautiful flavors! I’m serving it over Israeli Couscous with mushrooms and spinach! I think the red pepper sauce will work with the rice too!
Maybe I’ll serve it at a “bowl”. Since we purchased pretty wide mouth bowls from Crate and Barrel I’ve been serving a lot of dinners as bowls! The C and B bowls come in white, gray and blue. The blue bowls are gorgeous and I just might get 8 of those too!
If I want something just a little bit more to round out a meal I often call on sliced tomatoes. I can get hydroponic tomatoes from our local market stand and they are pretty good! My favorite way to eat them is with cracked pepper, a good grind or two of salt and torn basil over the top. I can’t wait until summer tomatoes are here!
THURSDAY- GRILL DAY
I could literally rub this aromatic blend of spices over any grilled food! It is so so delicious!!!! And makes beef, fish, pork and chicken taste smoky and sweet with a bit of heat!
I make lots and lots of Magic Rub from spring until late fall. And I even use it on roasted meats too!
Here’s how to make Magic Rub chicken thighs. Marinade bone-in, skin-on chicken thighs in buttermilk (see how I do it on Monday’s recipe) for about an hour. Then pat the chicken dry with a paper towel and rub a thick coating of the magic rub on the chicken. Grill until the chicken is done all the way through.
Friday’s are fun evening for Bobby and me! We make an easy dinner and play cards or read or watch a great movie!
This fun lavash pizza will be perfect. And I’m so so excited to make the Sundried Tomato Chutney!
I have a big cutting board to serve all the pizza goodness on too! I think that’s part of the fun!
- LAVASH FLATBREAD PIZZA WITH SUNDRIED TOMATO CHUTNEY
- ARUGULA, SHAVED PARMESAN, AND PINENUTS IN A LEMON VINAIGRETTE
This week’s pasta dish is taking an Asian turn. And it’s from one of my favorite foodie blogs, The Recipe Critic! We love Asian food and it’s rich and sometimes spicy flavor profile!
This recipe is company worthy yet only takes about 20 minutes to make! So easy and so good!
I’m not serving the Lo Mein with any side dish. It’s a beautiful one dish meal!
I have a huge head of cauliflower in my refrigerator that is begging to be made into soup! The soup on the dinner menu tonight is just so scrumptious and filling!!!!
I get emails asking me how I stay on WW if I eat high point foods. Great question! I attack recipes like this Cauliflower Cheddar soup in two ways.
First, I substitute some of the higher point ingredients for lower ones. I’ll use evaporated milk and no-fat Greek yogurt instead of the cream and use half the called for cheddar and the other half I’ll substitute with the lo-fat version. I really dislike most lo-fat cheeses but the soup has so much flavor I think the 50/50 mix of cheeses will work.
When I count points I always start with dinner. Then I work backward to lunch and then to breakfast. I try to fix my points for the next day the evening before.
This works for me. It’s easier to eat low point food for breakfast and lunch.
I create my weekly menu with your family and Bobby in mind. He usually eats a big dinner because he most often too busy to have lunch. I don’t usually eat everything on each evening’s dinner menu. It’s most often the starch that go. And I love starches!
I hope this answers your questions!
- ROASTED CAULIFLOWER AND CHEDDAR SOUP
- HOMEMADE SOURDOUGH BREAD
SWEET TREAT OF THE WEEK
Don’t you love strawberries? YUM! And this simple, yet so so stunning cake from Natasha’s Kitchen is on the menu this week!
We can get California strawberries right now so I’m going to take advantage of them. Bobby and I will have a slice and freeze the rest!
Here’s how I freeze leftover cakes and cupcakes and muffins and scones and other desserts like that…
Wrap them tightly in plastic wrap and then wrap them in freezer Reynold’s wrap. And with a permanent marker I write the name of the dessert right on the Reynold’s wrap along with the date it is frozen.
Thaw the dessert at room temperature and serve!
Have a scrumptious week!