Elvis · Family · Food · Uncategorized

Menu Monday 1/9/17

Yesterday was Elvis Presley’s birthday and we celebrated by eating some of Elvis’ favorite foods and binging on Elvis movies. For breakfast we had peanut butter and banana sandwiches, but instead of just grilling them (like grilled cheese) we dipped them in French toast batter and then sautéed them in butter. Topped with powdered sugar and pancake syrup they were delicious! Not quite a pancake, but pretty close. Supper included meatballs wrapped in bacon then broiled and drizzled with a little maple syrup (yum!), our favorite Cheesy Potato Soup with soft pretzels, and pecan pie. After eating like that yesterday we should probably eat nothing but lettuce for the rest of the week in order to maintain our New Year’s resolutions, but I don’t think anyone would be interested in reading about that.

Monday: Chili topped baked potatoes and kale salad. I have some leftover chili in the freezer, so I’m going to bake four potatoes and top them with butter, chili, shredded cheese, and sour cream. We’ll have a kale salad so we get a few green veggies.


Tuesday: Whole roasted chicken with black-eyed peas, oven-roasted broccoli, and spinach salad. My mother-in-law and I happened upon this wonderful roast chicken recipe the last time she visited us. Start chicken in a 450-degree oven for 20 minutes then reduce temperature to 350 and cook another 10-15 minutes per pound. The result is tender juicy chicken with crispy skin.


Wednesday: Greek lemon chicken soup, Greek salad, and pita bread. When we visited my sister for Christmas we went to our favorite Greek restaurant, Zorba’s, and this was the soup of the day. It’s tangy and creamy and hearty at the same time. I have to re-create it! I’ll let you know how it goes.


Thursday: Corned beef hash and oil and vinegar slaw. I have a small chunk of corned beef left so I’ll use it to make hash with onions, russet potatoes, sweet potatoes, and mushrooms. Sometimes I top the hash with shredded Swiss cheese and/or a fried egg. We’ll see how I feel on Thursday. The vinegary slaw pairs well with the hearty hash.


Friday: Chicken Alfredo pizza with spinach, sautéed mushrooms and onions, and crumbled bacon. I’ll use the leftover chicken from Tuesday’s meal along with the veggies left in the produce drawer to make a pizza using Alfredo sauce in place of traditional tomato sauce. It’s one of Presley’s favorites.

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