This Week’s Menu, September 18, 2016

Modern studio background, sepia look

Menu for the week of September 18, 2016

Breakfast: Pancakes
Lunch: Veggie platter with pimento cheese spread
Dinner: Burgers

Breakfast: Leftover pancakes
Lunch: Corndogs
Dinner: Enchilada supper (Freezer meal. All I have to do is pop it in the oven.)

Breakfast: Bagels with cream cheese
Lunch: Burritos
Dinner: Sausage and peppers sandwiches (Another freezer meal.)

Breakfast: Toast
Lunch: Egg rolls
Dinner: Lasagna (Premade freezer meal)

Breakfast: Orange Danish
Lunch: skip
Dinner:  Pizza (Frozen, not homemade this time.)

Breakfast: English muffins
Lunch: skip
Dinner: Chicken take out

Breakfast: Kolaches
Lunch: Cold sandwiches
Dinner: Chinese take out


This week features an atypical menu. My new cabinets have arrived, and we’ll be kicked out of the kitchen starting Monday. I’m told they’ll need at least 5-7 days to get the job done. Our stove will be out of commission, and of course, I still don’t have a microwave, so I’m left to make what meals I can with my toaster oven.

Dinners won’t be too bad. I have a lot of frozen meals already made up. All I have to do is stick them in the oven. But side dishes will be a bit trickier.  Breakfasts will be mostly toast or breakfast sandwiches I can cook in the toaster oven.

I’ll have a makeshift kitchen in my studio since I already have a sink there, but I’ll have no access to my real kitchen for a whole week. With a work crew in my house it also means someone needs to stay at home at all times. I might send Greg out for burgers or chicken if things get too chaotic.

It’ll be like home camping, but with more inconvenience. 🙂 I’ll have a better idea of how long I’ll be without my kitchen once the work crew gets here. Things would be a lot easier if I had a microwave or even a hot plate, but we’ll make do.


Red Snapper Ponchartrain
I made this dish last Sunday. I wish I had taken a picture of the finished meal but it was so labor intensive, all we wanted to do was eat! But I can report that this fish was absolutely scrumptious. The fish was flake-tender and the light and flavorful sauce was the perfect complement. You just wanted to savor every bite.

It was a lot of work because I had to make a shrimp stock to make the Madeira sauce for the fish, but you couldn’t ask for a more elegant and sublime meal. At one point I think I was using five of the six burners on the stove!

Fortunately, we didn’t use up all the sauce for the fish. I froze what was left over so we can have it again at some later date.

If you ever want to try a really delicious and fancy fish dinner, I highly recommend this recipe.


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