I was behind the ball last weekend in posting my meal plan at the beginning of the week. Going forward, I am going to try to post on the weekend and will do a quick review of what we ate at the end of the week.
Last Week’s Plan:
- Sunday – Turkey Italian Sausage & Ricotta Lasagna Roll-Ups
- Monday – Superfood Salad with Lemon Vinaigrette
- Tuesday – Spicy Beans over Sweet Potato Hash
- Wednesday – Asian Salmon, Green Bean & Quinoa Salad
- Thursday – Valentines Day Dinner @ Charcut Restaurant
Well, as usual, the plans changed slightly…and that’s okay. The menu plan is meant to give you an idea of what to eat all week, but that doesn’t mean that plans don’t change or you can’t come home and feel like eating something else. So, the meal plan for the week ended up looking like this:
- Sunday – Breakfast Sausages & Perogies with Spinach Salad (my version of salad = Spinach + Dressing)
- Monday – Turkey Sausage Lasagna
- Tuesday – Baked Salmon, Spicy Sichuan Green Beans & Kale Chips
- Wednesday – Shrimp & Steamed Green Beans
- Thursday – Best. Dinner. Ever. @ Charcut
I had great intentions for Sunday night, but I was hungover (from a Tupperware party) and didn’t feel like cooking so breakfast sausages and perogies it was. We decided to make the lasagna roll-ups on Monday, but I am a knob and bought no-boil lasagna noodles. No-boil brown rice lasagna noodles. Not exactly roll-up friendly. Fail. So I made all the components and attempted to build a lasagna instead (it made 2 in the little disposable lasagna tins, one for Monday and one for the freezer). Turned out pretty good, like an 8/10. I didn’t use nearly enough marinara on the layers so the noodles were a little “chewy” but the lasagna components were really good so I will definitely try the roll-ups again. Tuesday we decided to have salmon because it is quick & easy to make. The spicy sichuan beans were SO good. I swapped the red pepper flakes for sriracha sauce (buy this sauce now!) and made a batch of kale chips for some crunch. Kale chips…easiest snack ever. Wash & dry kale, spread out on a parchment lined baking sheet, spray lightly with oil and sprinkle with salt and pepper. Bake for 12 minutes at 300 degrees, toss the chips around and bake for another 10 minutes or so until the chips are crisp. Keep your eyes on them – they get bitter if you burn them. Wednesday was a totally lazy day…cold shrimp and cocktail sauce with steamed green beans.
And then there was our fabulous Valentine’s Day meal at Charcut. It was a fixed menu (which meant none of their amazing house made mortadella, sadness) but it was still amazing. We decided to order one of each of the choices so we could try everything…first course was shrimp bouillabaisse and raw oysters, second course was a scallop with bacon jam and blood sausage and roasted beets with house made goat cheese and arugula. Main course was a 24oz. steak. That’s right, 24 ounces.
And for dessert, chocolate cake and lemon tiramisu. Probably one of the best meals we’ve ever had. If you have not yet been to Charcut, I hiiiighly recommend it. The mortadella is to die for, as is the rest of their house made charcuterie. If you are a Top Chef Canada fan, you will recognize their head chef Connie DeSouza and if you are a food truck fan, you absolutely MUST eat at the Charcut food truck, Alley Burger.