What We're Eating This Week 4/11 - 4/17

So, I didn't post our menu last week because we were undergoing backyard renovations, plus had a whole lot of evening activities scheduled, meaning we basically lived on leftovers from the freezer or dined out.

It was all good for our pocketbook, however, with just $40 being spent last week on groceries, and $90 this week, including some stock up items (yeah for salmon being on sale!). So this week I'm back on track after a bit of a slow start, and want to give a special shout out to my husband for being such a good sport about what's put in front of him for dinner.

What We're Eating This Week

Wednesday - Vegetarian chili over a baked potato, the last of the ginormous batch I made and then froze in small batches some months ago (or so I thought . . . ), tossed green salad, garlic toast.

Thursday- Leftovers from last night, meaning leftover leftovers!

I had originally planned to at long last make Black Bean Taco Bowls*, but I got carried away working in the backyard trimming the last of the creeping fig off of our side walls, so hubby good naturedly warmed up the last of the vegetarian chili while I kept on working. I eventually came in and had cheese and crackers for my dinner.

Friday - Lemon Shrimp Pasta with Orzo & Asparagus*, tossed green salad, sliced baguette w/dipping oil.

Update: Above recipe was good, but not great. For great, use this one instead, by the Barefoot Contessa, and just add some asparagus to the pan when roasting the shrimp. I guarantee you won't be disappointed!

Roasted Shrimp and Orzo

Saturday - Picking up this wood fired pizza (another restaurant checked off my Top 75 list, yeah!) and taking it, plus a bottle of wine, to the beach to watch the sunset!

Sunday - Sunset hike and dinner out with one of our social hiking groups.

Monday - Double Pea Risotto*, tossed green salad, toasted baguette slices.

Tuesday- Leftovers from Monday.

*This week's new-to-me recipes.


The above is a very typical weekly mix of freshly made, leftovers, and dine outs. And a pretty accurate glimpse of what our retirement lives look like from a meal standpoint.

What are you serving up this coming week? Are you incorporating more greens into your menu now that spring veggies are here? I'd love to hear what your dishing up!


  1. It's amusing how parts of our menus coincide this week. Cans of black beans were languishing in the pantry so one was added to the tortellini soup, replacing the usual kidney beans. I like the phrase - leftover leftovers. That happens here frequently.
    leftover frittata from Sunday brunch with house guests
    leftover zucchini/chicken alfredo
    chili on baked potato
    chili dogs
    tortellini soup
    I think your sweet potato taco bowl will make the menu next week.

    1. I continue to admire that you cook for one, as I suspect should I ever be on my own my evening meals will consist of a lot of cheese and crackers. While I much enjoy cooking for someone else -hubby, family or friends - I lose all incentive when it's just me. When I was single I basically lived on canned soup for dinner. I know, so pathetic!

      Someone I heard once called black beans the filet mignon of vegetarian cuisine, which I love and agree is entirely appropriate!

    2. I doubt very much that you would resort to crackers and cheese on a regular basis. Your active lifestyle would require more and better fuel than that. Your commitment to your health would motivate you, I'm sure.

  2. Wow, you did great on your grocery budget. I just made risotto in my Instant pot a couple of weeks ago, and woah, it was so easy. I didn't think it would work, but it totally did! This one looks so good! and I laughed at the left over leftover...hehe. Happy weekend!

    1. I keep hearing about Instant Pots, Sarah! I'm happy to hear your risotto turned out well, as making it on a stove is always a labor of love. I have some fab risotto recipes I enjoy making when we entertain, but I always make them a day ahead, because otherwise I'd be chained to the stove while trying to simultaneously entertain!

      When we were younger, leaner financially, and with young daughters, I made more inexpensive casseroles than you could shake a stick at. As a result, I'm a bit casserole adverse these days, so risotto is my go to instead. Well, that and lasagna, but lasagna isn't a casserole, right? (Tell me I'm right! :-)

  3. Can I just say that my darling son in law has convinced me that black bean burgers are to die for. His anyway. I do love baked potatoes with toppings.

    1. Ah, that's cute, Barbara! I do love me a good black bean burger; the key is to not have it turn out mushy, and to ensure it comes out of the pan good and crisp on both sides. Previously here I gave high marks for Trader Joe's Quinoa Cowboy Veggie Burgers. They are terrific, and I think you might enjoy.

  4. We are eating leftovers tonight (chicken soup with some added leftover rice and spinach from the frig) and always work our way through them. I think of them as a gift! Anyway, we took Chinese food to my FIL's assisted living facility last night, will have turkey burgers and either tilapia or salmon later this week. We are going out to a new to us wine bar for dinner Sunday after a theater matinee as our anniversary celebration. The rest will be improvised. Love the look of that shrimp and orzo salad BTW.

    1. It's amazing how long leftovers can last when you are cooking for just two, isn't it? And then throw in two fairly light eaters, and they last even longer!

      I made the shrimp and orzo dish last night, and while it was tasty, it fell short of my 'usual' go-to orzo, this one by goddess (IMO) Ina Garten/Barefoot Contessa: https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe-1947099.

      Enjoy your wine bar evening, it sounds lovely!

    2. Meant to add, I also keep hearing about the instapot, but since I have a total fear of pressure cooking and three sizes of slow cooker I figure its overkill.

  5. I, too, am blessed with a husband who will eat anything and only rarely comments (tactfully) that he doesn't like a particular dish. I still haven't figured out if it's because he's such an easy-going guy or because he's afraid that, if he complains, he'll suddenly be appointed as head chef. Either way, it does make for easy menu planning!

    1. Easy going husbands are the best, aren't they? I had a friend once who's husband wouldn't eat leftovers and I thought, 'oh boy, hope he knows how to cook for himself!'

      When I do serve leftovers I generally reheat via the stove or the oven, and serve a fresh salad alongside. It generally feels like a brand new dinner, and not leftovers, as a result.


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