Wow, friends! Thank you for making ON THE MENU so popular! It is the most clicked post from the StoneGable newsletter each week! Thank you!!!! It’s my goal to make OTM better than ever! Great recipes, lots of tips and other fun commentary and sources for you to purchase what you see! Are you hungry? Here’s what’s ON THE MENU this week…
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Creating OTM makes me sooooo hungry!!! I make each week’s menu plan for me but with you in mind!
Here are some thing you might like to know…
- I am a continual Weight Watcher! Lots of recipes I choose have points.
- I am a foodie! LOVE food, food science, food culture, and… well, everything about it! And I especially love to eat it!
- I make dinner for my husband, Bobby, who is a big eater
- I usually don’t eat everything on every night’s menu
- Bobby does eat everything on every night’s menu
- I’m obsessed with my air fryer!
- The most asked question at StoneGable is “where did you get that”
- I use affiliate links to show you where you can get things
- Most of the links are for things I actually have, use, or would love in my kitchen
- I’m not a big breakfast eater but love brunch
- My favorite StoneGable recipes are usually my grandmother Nani’s
- If you fail to plan you plan to fail. I believe this!
- I write a daily newsletter. You can subscribe at the end of this post and get a free printable meal planner for yourself.
Here’s what’s on the menu this week…
MONDAY- AIR FRYER DAY
Air Fryer Fish and Chips has turned out to be one of our very favorite things to make for dinner! The cod is butter delicious and the crust on it is crunchy and crisp. YUM!
This is a must-try dinner from Tatiana at Berry And Maple!
And coleslaw is the perfect side dish for this recipe. Don’t buy store-bought, make your own! It’s so easy! And tastes so much better!
TUESDAY
Oh, this is such a scrumptious take on chili! I think Chili is a very personal thing! There are probably as many chili recipes as there are home cooks! So, I try lots of them!
This recipe from Jenn at Recipe Diaries (foodie favorite blog) not only tastes amazing it is WW friendly! Thanks, Jenn!
- TURKEY, CORN AND BLACK BEAN CHILI
- NACHO CHIPS (not WW friendly)
WEDNESDAY- AIR FRYER DAY
Oh, Bobby will love this recipe from Michele at Mid-Life Healthy Living (another foodie favorite blog)! I’m going to serve this delicious air fryer main dish on a small bed of spaghetti. Well, a large bed of spaghetti for Bobby!
Again, I’m using my air fryer!
Really think about getting one if you don’t have one. What a difference it as made in my meals! There are a few tips for using an air fryer successfully!
Just google air fryer tips. I love my Instant Vortex 6 quart Air Fryer! I researched lots of air fryers and bought another one (not so good) before I settled on the Vortex. It was rated one of 2020’s best air fryers. And I can attest that it is!
Tonight’s recipe calls for chicken tenders but you can make it with boneless, skinless chicken breasts. Just make sure to pound them with a meat tenderizer (flat side) between two piece of plastic wrap so they even in size.
I think a meat tenderizer is a kitchen essential! I use mine so often!
And please use a vegetable peeler to shave parmesan cheese on the salad! You can actually taste it and shaved parmesan cheese makes such a pretty presentation.
- WW CHICKEN PARMIGANA
- SPAGHETTE
- CAESAR SALAD
THURSDAY- SOUP DAY
Today’s beautiful Mushroom Soup is from Natasha’s Kitchen! Oh, yum! I feel that making soup is a part of my DNA! I come from a long line of soupmakers!
Today’s recipe is is a hearty mushroom soup! And this recipe will make a big pot of soup! I’ll be using evaporated milk and greek yogurt instead of the half and half.
But if you are not counting calories I would suggest making it with the cream. Nothing has the mouth-feel of real cream!
And I am trying it with the mushroom seasoning suggested!
- MUSHROOM SOUP
- GRILLED GARLIC CRUSTY BREAD
FRIDAY
This week’s delicious salmon recipe comes from Michele at Paleo Running Mamma!
It is my go-to salmon recipe! I think baking salmon can produce perfect results! Oh, this is soooo good! I’m all about baking a big piece of salmon even if it is just feeding Bobby and me. Because that means leftovers! I make salmon cakes or a fabulous salmon salad or even a quiche with salmon.
And I’m serving it with smashed potatoes and my own asparagus recipe!
Tonight’s meal is super simple and also company worthy!
SATURDAY
This is one of those recipes that make the whole house smell delicious! I loved making when my kids were at school because when they came home they were so excited to have dinner! It made them hungry to smell all its pot roast goodness!
I’ve been making this same recipe for over 3 decades for family and company alike!
The recipe calls for a 3 lb chuck roast but I use the biggest I can find. Leftovers for sandwiches are spectacular! Please use chuck roast. It has such a big beefy flavor and that is what you need for this recipe!
The pot roast can be made in a slow cooker. Just brown the chuck roast before putting it in the slow cooker.
I make it both ways, depending on how much time I have to babysit a dutch oven! If I have a busy day this recipe becomes a slow cooker recipe! The pot roast in the slow cooker is a lot more “juicy”. Lot’s of great au jus and very tender, fall-apart meat.
However, it does not have that cooked-down, intense beef flavor that cooking on a stovetop gives.
You can check out my dutch oven HERE. Don’t pass out when you see the price! It was on sale and it was still a big investment piece but so so worth it! I use it almost daily! And someday I’ll pass it down to my granddaughter! I have tried other brands that imitate Le Creuset but they don’t hold up!
- BEST POT ROAST EVER
- CRUSTY BREAD TO MOP OF THE JUICES
SUNDAY- BRUNCH
One of the things I miss since we are all self-quarantined is going to brunch! So today I’m making this WW friendly, Mexican inspired casserole from Nancy at Skinny Kitchen (a foodie favorite blog)!
My sister Lisa makes a family favorite Chili Relleno recipe that is beyond scrumptious. I think I’ll add a layer of jarred green chilis to this already amazing recipe! I think the flavors might be pretty similar.
SWEET TREAT OF THE WEEK
What is it about blueberry muffins? The tangy blueberries or the cake-like batter? It’s such a favorite!
I have a guilty secret… I eat them for breakfast! Coffee and a muffin is breakfast heaven!
One StoneGable reader left a comment with a great tip. Dana said to dip the top of the muffin in melted butter then roll it in sugar as soon as they come out of the oven.
Oh, I can’t wait to give this a try! Thanks, Dana!
Get this free printable recipe and sign up for the StoneGable newsletter below…
Leave a comment and a tip like Dana did for any recipes this week.
I hope you have a scrumptious week, friends!
I love everything you post, and this is nothing short of. I enjoyed reading, “things you might not know about me.” You are right I learned a few more things about you, and it explains a few things about you. 1. Great marriage 2. Excellent cook , I gained 5 lbs each time i look at one of your fab dish. 3. Explains why everything you post is drop-dead gorgeous.
Stay safe!!!
Bless your sweet heart, Ivory!!! Thank you!
I’m always looking for new recipes to try and I think I want to try ALL of these! They sound delicious. I have folder full of recipes and I always plan my meals before grocery shopping.
Hi Eva! I’m so glad you are enjoying On The Menu! Did you know you can PIN recipes to Pinterest and you don’t need a big folder? Just start a Board called RECIPES or ON THE MENU and add them there. You can even categorize them. I have pinnable images for each weekly menu.
Re the soup recipe. How much evaporated milk and Greek yogurt would you substitute fo the
Half & Half? Thanks fo that suggestion.
1:1 ratio and the same as the amount in the recipe. I hope you like the taste!
I am a foodie – when we were married 50 years ago this Saturday I didn’t even know how to cook a hot dog. We were able to purchase a home when we were married, but being on a newlywed budget I had to get a plan. I have used the same plan all these years – it’s a notebook – large enough to be helpful, but small enough that I can carry it to the grocery stores. I add things to a shopping list, and on the back of that page I jot down my menus for the week. I can project my purchases and menus weeks ahead, and I always have a fully stocked pantry and frig. I learned very fast that serving a great home cooked meal is a great way to keep the family close and healthy.
I love your menu posts as well. I am looking forward to trying the cod. I am a 30 + member of WW and have been at goal for the last eight years except for one slip when I went two pounds over. We are now having virtual meetings. It is difficult to stay on track especially now, during this difficult time. Your children always remember what they had to eat while growing up. When I first got married I knew very little about cooking so I had a lot to learn. Cooking is like art the more you practice the better you become. Through a lot of failures I became a good cook, so much in fact that when my son got out of college and his first job was in Chicago, he would often call and say, mom how long do I bake a seven pound ham or mom had did you make your meat loaf and the sauce on top or mom what did you put in your cavatini. Kids always remember. Thanks for always sharing your cooking expertise and all the great recipes.