This Week’s Menu, February 5, 2017

Menu for the week of February 5, 2017

Sunday
Breakfast: Oatmeal
Lunch: Nacho plate
Dinner: Halibut with Mediterranean salad

Monday
Breakfast: Bagels with cream cheese
Lunch: Tuna fish sandwiches
Dinner: Steak

Tuesday
Breakfast: Bacon and eggs
Lunch: Salad with steak strips
Dinner: Chicken

Wednesday
Breakfast: Waffles
Lunch: Corndogs
Dinner: Burgers

Thursday
Breakfast: Corned beef hash with eggs
Lunch: Soup
Dinner: Salmon with spinach salad

Friday
Breakfast: Toast and juice
Lunch: Pita sandwiches with mixed grilled vegetables
Dinner: Taco salad

Saturday
Breakfast: Breakfast burritos
Lunch: Quinoa salad
Dinner: BBQ

We had to cancel last week’s BBQ on account of cold weather. Winter in Texas is in constant flux. We might get two days of 50 degree days followed by three days in the mid 70s. This week it’s supposed to get up to 80 and then fall again to the 60s. Up and down constantly.

I’m doubling down my efforts to make smaller and less fatty meals. Greg’s blood pressure has me concerned. It seems to have stabilized, but I don’t like it jumping up and down like the Texas weather.

Iko had us worried for a while too. His appetite seemed a bit off, but he too seems to have recovered. If anyone asks me where I get my gray hair, I can honestly say it comes from both my boys. 🙂

 

 

 

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4 Comments

  1. It’s been crazy up and down in Tennessee, too, but we don’t ever even plan an outdoor event from November to March. Even though the past few winters have had more than a few unusually warm days, it’s SUPPOSED to be in the 30s and 40s all winter here! Prayers for good health for Greg and Iko.

  2. I’ll add your boys to my prayers, too. I also wanted to share a recipe I tried last week for skillet chicken with garlic and fresh herbs: http://www.tasteofhome.com/recipes/chicken—garlic-with-fresh-herbs

    I had a little brandy on hand from Christmas cooking, so I was able to follow the recipe exactly, but I don’t think it makes a big difference. The herbs and garlic really do make the whole dish, and my chicken-hating man actually liked it. I served ours over brown & wild rice, but I think it would be great with noodles or just by itself.

    • Thanks, Lynn.

      re: recipe
      I love Taste of Home recipes. That’s a lot of garlic, but we’re up to the challenge. Greg never turns down garlic based food.

      I probably won’t add the brandy though. I know the alcohol cooks off, but I always know it’s there.

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