What sort of meals do you have in the week? Versus the weekend?
In the week... Monday is usually Sunday left overs. Sunday roast.
Throughout the week, it's white fish, salmon, chicken, lamb mince. To accompany it boiled potatoes, mashed potatoes, cous cous, salad, rice, bulgur wheat, pasta.
Steam veg. Salad. Spinach and kale as I have low iron.
The weekends are Friday and Saturday. Pizza, burgers, kebab, pretty much anything take away.
The reason I ask is because I thought it was odd that someone was having a home made pizza mid week as that to me is a take away food and something I'd do with a friend or family member for a fun evening...
They were also annoyed that I don't buy oven chips or have burgers or fish fingers because they're quick to cook.
A piece of sprouted grain flourless toast with coconut oil and half avocado with organic egg over easy for lunch or breakfast.
More bone broth (surprisingly fulfilling and great for hair, nails and skin)
The other half of the avocado, nuts as needed
4 oz of lean protein, riced cauliflower, steamed broccoli, and fruit for dessert
I do this every day. The bone broth has water, a whole chicken and four chicken feet, 6 lg carrots, 6 celery, 4" of ginger root, 3 large onions, 3 zucchini, yellow squash, coconut oil, pepper, light salt, and, parsley. Bring to a boil and reduce to a simmer for 20 hours.
You can also substitute my preference which is beef bones instead of chicken but still add the chicken feet.
Ill usually rotate the same 4 meals lol. I love omelette for lunch or salad, or tuna melt. For dinner I enjoy chicken stir fry over veggies with hoisin sauce, then take out mid week, then Maybe some mac and cheese another night, or chicken tenders with veggie and baked potatoe!
This past week, I had sirloin tips coated with olive oil, garlic powder and fresh ground pepper twice. Once with asparagus, and the second time with stir fried veggies. That was kind of an exception to the rule, because I normally don't have enough money to buy steak.
My standby soup for the week, (which I had for dinner 4 nights), was Italian lentil with hot Italian sausages.
I also made a huge chopped cabbage salad, and I had that for dinner one night with roasted salted sunflower seeds.
@4meAndyou I understand times are tough and if you're a single person you gotta think about incoming and outgoings. As long as you're getting what you need. ❤️
I try to cook/make simple things during the week. Things that do not require the OVEN.... cuz I do not want to heat up the house (it has been 110+, every day for the past 2 weeks). So we are talking sandwiches or leftovers for lunch and airfryer or gas grill (cooked outside) for dinner. Or, if I am particularly lazy ... takeout.
Weekends are for steaks, corn on the cob, baked potatoes and cooking in the oven (mostly because the power is cheap and we can turn down the AC on the weekends)....
@Mellowgirl I did, thank you. I cut a gammon steak off a joint I'd bought (to turn into ham). With Jersey Royal new potatoes, green beans, mushrooms and sauerkraut. Wish lashings of English mustard.
Bowl of cereal with yoghurt for breakfast, An apple for lunch, Dinner depends on the seasonal vegetables. Since its winter I have been cooking a lot of soups and stews.
That’s exactly what it is, and different tastes. If I like something, I can eat it a few days in a row with no trouble. I tend to make soups, stews or casseroles at the beginning of the week, then eat them until they run out, perhaps adding a different vegetable each day. Then on weekends, I might order take out for supper, and I’ll prepare what we called "real" breakfast or brunch (turkey bacon or sausage, eggs, hash browns, grits, etc.).
@Mellowgirl You can see my pinned recipes in my profile, I am a major serious home gourmet and love to cook, these are my most prized possessions. My calibratable oven thermometer with a waterproof probe for roasting meats and other things.
My digital kitchen scales and their calibration weights. A 50g for creating seasonings, a 500g for general use, a 2Kg for heavier ingredients, and a large platform 5Kg for bigger bowls.
@NativePortlander1970 hardcore... I admire anyone that can follow recipes or adapt them also those that have kitchen tools and utensils they actually use. I have pretty much 4 main tools and use those creatively lol
@Mellowgirl Thank You so very much :) Most of my cooking is from scratch from my own created recipes. I learned how to cook from my Dad, who was in turn taught by his own Dad,.both were excellent serious home gourmets themselves, my Dad started me on the morning of my fifth birthday in 1975 with pancakes, which became one of my earliest specialties, and a tip for You and others, only use very little butter for the first one, that helps to initially season the skillet, the rest don't need butter, that's how You get those restaurant quality surfaces.
