Are you ever just in the right place at the right time? That happened to me last week (luckily for this week’s dinner menu). I was at work getting ready to pack it up for the day, when one of my co-workers randomly asked if I wanted some salmon and halibut. I knew that he had just returned from a fishing trip in Alaska so quickly jumped all over the offer. I think we’ll broil it with some lemon herb butter and a panko topping.

Dinner Menu Week 45

This is How We Do It:

Turkey Meatloaf, Mashed Taters, Green Beans

My dad has the most amazing Cajun meatloaf recipe that we’ll use if we have time. This week though we’ll probably just make a basic meatloaf, mash up some the fresh Idaho potatoes we have, and steam the green beans. Basic but delicious.

Shrimp Cobb Salad

Trader Joe’s has these delicious Argentinean Red Shrimp in the freezer section that are very sweet and mild. Thaw per package directions then give them a quick grill on the (affiliate link) George Foreman grill. Build your salad with mixed greens and romaine (I like the different textures), chopped tomatoes, diced hard boiled egg, diced avocado, crumbled blue cheese, bacon if you have it, shrimp, croutons, and your dressing of choice.

Grilled Turkey and Cranberry Cheese w/Soup

We still have A LOT of cheese left over from our Wine and Cheese Party. One of which is a cranberry stilton. We’ll bust out the Foreman grill again and use the cheese to make a grilled cheese with turkey… because they go so well together! It’s always nice to have a soup to dip your grilled cheese in, so we’ll probably just be boring and have tomato soup.

Pad Thai

Well I made this week’s menu before I went grocery shopping, and they didn’t have all the ingredients for a more traditional Pad Thai. So I’m going non-traditional by cooking some sliced chicken in a peanut satay sauce. I’ll add shredded carrots, garlic, green onions, and a bit of ginger. While all that’s cooking, make a pot of fettuccine. Once everything’s cooked stir it all together. Finish off with crushed peanuts, cilantro and a squeeze of lime.

Broiled Halibut, Risotto, Salad

We usually do the foil pocket method with fish, but are going with broiled this week. For the risotto we’ll use the frozen asparagus risotto from Trader Joe’s, and make a small side salad with what’s left from Shrimp Cobb night.

Veggie Primavera

Here’s the recipe.

Spinach, Mushroom, Pesto Pizza

This is how we make them.

What We Really Ate Last Week:

Sunday – Finally got to the Cabbage and Brats from Week 43.

Monday – Frozen BBQ Pizza

Tuesday and Wednesday – Out of town, but Tuesday I ate dinner at this fantastic restaurant in Seattle called Toulouse Petit.

Thursday – We went to my parents for my birthday dinner, yummy chicken alfredo and a salad

Friday – Chinese takeout

Saturday – We went to a party and had fondue.