This meal recap covers not just one full week, but about a week and a half of simple family dinners. I will not be cooking regular dinners for a little while, so this felt like the perfect time to share what we have been eating recently. This stretch of meals was very focused on using up what we already had in the fridge, freezer, and pantry. Because of that, the dinners were not always fancy or perfectly planned, but they were practical, satisfying, and still full of flavor.
If you are looking for healthy family dinner ideas, leftover-friendly meals, or a realistic weekly meal plan, this list is a good example of how we keep food moving through the kitchen without letting ingredients go to waste. Some nights were built around leftovers, some were quick comfort meals, and a few were simple combinations of protein, vegetables, fruit, and grains. As usual, when there is a recipe available, I have included the link. An asterisk next to a day means it was a meal Jacob especially enjoyed or one I wanted to remember for future meal planning.
April 12-18
Sunday * – We started the week with pork ragu, and this was the third time I made it. It continues to be amazing every time. I served it with pappardelle and a side of Brussels sprouts with bacon. This was one of those hearty, cozy dinners that feels special but still works well for a family meal at home.
Monday – Monday’s dinner was all about leftovers. We had leftover tomatillo beef served on whole wheat toast with feta. On the side, we had mushrooms and clementines. It was simple, quick, and a great way to turn leftover meat into a completely different meal without much effort.
Tuesday * – Loaded baked potatoes made a filling and easy dinner. We topped the potatoes with spicy beef sauce, cheese, sour cream, and avocado, then served peas on the side. This is the kind of meal that is easy to customize and works well when you have small amounts of ingredients that need to be used up.
Wednesday – Dinner was baked halibut rice bowls with cucumber and avocado. Rice bowls are one of my favorite ways to pull together a balanced meal because they are flexible, fresh, and easy to assemble. The cucumber added crunch, while the avocado made the bowls feel creamy and satisfying.
Thursday – Breakfast for dinner made an appearance with blueberry whole wheat pancakes and beef bacon. Pancakes are always a fun change of pace for dinner, and using whole wheat flour makes them a little more filling. This was a simple, kid-friendly meal that still felt comforting and homemade.
Friday * – Friday was pizza night with homemade whole wheat pizza crust. We topped the pizza with leftover ground beef, marinara sauce, cheddar, green bell pepper, and mushrooms. Homemade pizza is one of the best ways to use up odds and ends from the refrigerator, and this combination worked really well.
Saturday – We had dinner at one of our favorite restaurants, The Hearth. Dinner included wood oven sausage pizza, roasted Brussels sprouts, and salmon crostini. It was a nice change from cooking at home and a delicious way to wrap up the week.
April 19-22
Sunday – Sunday dinner was herb-crusted steak with roasted red potatoes, sweet potatoes, and kale chips. This meal had a good mix of protein, vegetables, and crispy potatoes. The kale chips added a lighter, crunchy side that paired nicely with the steak.
Monday – We had salmon with a kale salad made with avocado, grated carrot, and poppyseed dressing. On the side, there was sautéed zucchini and onion, plus pear. This dinner was at my mama’s, and it was fresh, colorful, and full of simple ingredients.
Tuesday – Tuesday’s meal was creamy tomato pasta with steak, asparagus, and feta. This was another dinner created from leftover items in the fridge, and it turned into a comforting, flavorful pasta dish. Meals like this are a good reminder that leftovers do not have to feel boring when they are combined in a new way.
Wednesday – We finished this meal stretch with potato bacon hash, fried eggs, avocado, and mango. Hash is a great option when you want something filling and easy, and adding fried eggs turns it into a complete meal. The avocado and mango added freshness alongside the potatoes and bacon.
We celebrated Earth Day unintentionally by spending time outside doing a little gardening and pulling weeds. When it is not rainy, the kids and I love getting outdoors whenever we can. Fresh air, dirt, and a little time in the yard always make the day feel better. Aren’t they just the cutest?
Did you get outside yesterday?
Heather
Previous what we ate posts:
January 18-24, 2015
January 25-31, 2015
February 1-14, 2015
February 15-21, 2015
February 22-28, 2015
March 1-14, 2015
March 15-28, 2015
March 29-April 4, 2015