Sometimes (often), my kids ask the innocuous question, “What’s for dinner?”

Here’s a nasty confession: I don’t always answer joyfully.

I find myself in a half-second battle, realizing I need to answer them, wanting them to be happy with the answer, and sometimes knowing they won’t like it.

If the latter is the case, I get defensive before I even tell them. Then I answer in a gruff voice that instantly puts me into the cranky mom category. 

“Geez, Mom, all I asked is what we’re having.” 

Fair enough. They don’t deserve the unwarranted huff. I’m working on this, I promise.

I wonder if they’ve yet made the correlation between the style of my answer and how well they will enjoy dinner?

Thankfully, I get the thumbs-up from this week’s menu. That doesn’t happen every week; I’ll let you know when it does.

As promised in my reentry post, once a month, I’m sharing one week’s menu. Please know I did not plan this based on the impending post. I just took a few minutes on Saturday afternoon to gather my head around the week and get the grocery shopping done. And by “grocery shopping,” I mean submit my order to HEB for curbside pickup.

Monday

Steelhead trout*, roasted asparagus, fruit salad

Simple prep/cooking notes:

Sprinkle the trout (which looks and tastes just like salmon but doesn’t bother my salmon-allergic husband) with salt and pepper. Place on soaked cedar planks and grill until the Bluetooth thermometer reaches 135.

*I’m still off all seafood because of stupid Ciguatera, so I will batch prep my lunch and have that while my family enjoys the fish.

(Read my post on my favorite grilling tools here … all are utilized in this week’s plan.)

Wash, trim and dry the asparagus. Lightly coat with EVOO and salt and pepper. Roast in the oven at 425 for 10-12 minutes. We like ours a little crispy.

Fruit salad, yummy yummy. I have some bananas I need to get rid of so I’ll cut those up along with apple and strawberries.

Tuesday

Grilled butterfly pork chops, mashed red potatoes, grilled Brussels sprouts.

Simple prep/cooking notes:

Sprinkle the pork with salt and pepper and grill until temperature reaches 145. I’ll put some raspberry chipotle dipping sauce on the table with this, which will turn this meat from something tolerated to devoured.

Quarter 5ish red potatoes and place into boiling water. Cook until fork-tender, then drain water. Add a pad of butter, a little (¼ cup or so) milk, and seasoned soft cheese. Typically I buy the cheapest brand of garlic and herb spreadable cheese. 

Mix EVOO and balsamic vinegar in a gallon-sized Ziploc bag. Trim the ends of the Brussels sprouts and half or quarter based on size. I’ll cook in my grilling bowl since I’m already using it. It’s still a million degrees outside and I don’t want to turn my houses into a furnace.

Wednesday

Fried Rice

One-pot meal! This week I’ll be adding kimchi, edamame, shrimp, onion, frozen asparagus tips, matchstick carrots, and of course the staple of this meal, fried eggs.

I’ll be doubling the rice needed to have extra for Thursday.

(For those of you wondering how I’ll have shrimp, I won’t. These will be cooked separately and added after I serve myself.)

Thursday

Instant pot beef

Thursday is Toastmasters night for me, which means I make something I don’t love but my people do. Click here for the recipe.

I’ll plop some cut up veggies out and bribe them with ranch dressing on the side. One will politely take a few cucumbers while the others will serve themselves a fair amount.

Friday

Make your own pizza

Since my husband is gluten free (most of the time) we’ve struggled to find a good GF pizza crust. I discovered CauliPower brand and it’s a hit with everyone. This is a nice meal for a Friday when we are a little more casual.

It’s also flexible for my son who’s busy social life means he may or may not be here. For the sides, I’ll offer pepperoni, crumbled turkey sausage, tomatoes, mushrooms, olives, and basil.

Lunches for me:

(Because if I don’t bulk prep something I’ll eat pretzels and potato chips for lunch.)

Sweet potato chickpea cakes (or Sweetpea cakes as my bible study friends renamed them). I’ll probably sauté some spinach to add a little green.

Breakfast for me:

Overnight oats, protein shake, or fried eggs depending on my time and hunger level.

I realize this is hitting your inbox on a Tuesday morning. It may not help you this week, but perhaps give you a little inspiration for next week?

Please comment below or hit reply to let me know if this is helpful to you. I’m always trying to find ways to provide you valuable content that can help you find your own balanced health.