What’s for Dinner Week of 1/18/15

By Janelle @ Run With No Regrets | nutrition

Jan 18

Hello!  This has been such a long weekend for me…but unfortunately not very fun because I’m still sick!   We’re at the start of a new week, which means it’s time to talk meal planning!  I’m joining Laura of Mommy Run Fast and Jill Conyers for the What’s for Dinner Link Up!  

Last Week’s Meals:

Last week didn’t exactly go to plan.  I didn’t make the Chunky Bean and Chicken Chili on Sunday because I realized I didn’t have the right beans (cannelini).  On Wednesday I came down with a bad cold, and we ended up getting Indian food take-out.  And on Saturday, we had take-out once again.  Sometimes the unexpected comes up, and it’s okay!  I just want to feel better soon.

Skillet Lasagna

Fortunately, I did make the skillet lasagna!  This was another recipe from the Better Homes and Gardens 30-Minute Dinners magazine.  Of course, the photo in the magazine looked all kinds of perfect and made things seem a lot easier than it really was.

You take about 8 ounces of lasagna and cook that while at the same cooking the ground beef in a skillet.  I buy the not-so-cheap 95% lean ground beef, which seems to take a bit longer than the regular ground beef.   I added some minced garlic because I read somewhere that garlic is good for you when you’re sick.

The process is simple:  Put down a layer of pasta, add pasta sauce, cooked meat on top of that, then shredded cheese (I used Parmesan), and repeat.  I added some marjoram seasoning to add a little more flavor.

You may also like:  15 Healthy and Comforting Crockpot Soup, Stew, and Chili Recipes

The bottom ended up being burnt because it took a long time for the top-most layer to cook in the skillet.  But once it was done, it was really good, and Bret liked it so it was a win!  I think I prefer making lasagna in the oven though…a while back I made a garden lasagna that was to die for!

Skillet Lasagna

The skillet lasagna tasted great!

Meals for the Week:

We have once again gotten to the point where we’re low on food, so I need to pick up a TON of groceries, but I’m not sure when that’s going to happen.  We have freezing rain all day today and we’re being warned to stay off the roads, so I think I’m going to be restricted to what’s already in the kitchen.  I really need to figure out another good lunch option.   While the avocado egg salad worked well for a couple of weeks, I’m in need of something different.

Sunday 1/18:

  • Lunch:  Leftovers
  • Dinner:  Still deciding…

Monday 1/19:

  • Breakfast:  Green smoothie and cereal
  • Lunch:  Will be doing service for Martin Luther King Day, so will probably have to pick up lunch
  • Dinner:  Bret’s night

Tuesday 1/20:

  • Breakfast:  Green smoothie and cereal
  • Lunch:  Will need to pick up bread to make some sandwiches
  • Dinner:  Homemade tacos

Wednesday 1/21:

  • Breakfast:  Green smoothie and cereal
  • Lunch:  PB&J and fruit…
  • Dinner:  Bret’s night

Thursday 1/22:

  • Breakfast:  Green smoothie and cereal
  • Lunch:  PB&J and fruit…
  • Dinner:  I have a happy hour event to go to with the Society of Women engineers.  Looking forward to it!

Friday 1/23:

  • Breakfast:  Green smoothie and cereal
  • Lunch:  PB&J and fruit…
  • Dinner:  Leftovers

Saturday 1/24:

  • Brunch:  French toast and sweet potato veggie hash
  • Dinner:  Going to a Penn basketball game so we will probably eat out before the game.
What are you having for dinner this week? via @Janelle_RWNR #whatsfordinner Share on X

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