Here I am again with another Meals of the Week post, this one for the third week of February, 2026 We had a real wintery week this week, cold, cold temperatures and once more I was unable to go very far from my home and chair for most of the week. We were still enjoying a bit of comfort food, and store cupboard meals for the most part. I have never been more grateful for having lots of ingredients on hand and in the freezer than I have been for this past month and a half. They have served me well, and of course my daughter is living with me at the moment so I have had the pleasure of cooking for and feeding two people.
Despite not really being well over these past weeks, I challenged myself to eat as best as I could. I never want to be that person who eats out of packets and cans. I want to eat good food, honest food, and food that isn't filled with salt and preservatives, so I want to cook my own meals from scratch, as long as I am competent and capable enough to do so!
I was not able to get to my sisters for our family dinner, nor was I able to get out to dinner with my sister and father on Wednesday like we usually do. Instead we made do at home with what we had to hand. I think we did really well.
I tried to make all of our meals simple, nutritious and fairly budget friendly. As a Senior on a limited income, I need to watch my pennies, and I know many of you are in the same boat.
Challenging myself to do so is inspiring to me and I hope it will be inspiring to you also! Maybe you will also want to cook good, economical, and tasty meals for yourself also.
This is only my suppers. I do also eat breakfast and lunch. Breakfast is usually toast or cereal, sometimes yogurt granola and fruit. Lunch is a sandwich most of the time, sometimes cheese and crackers and fruit, or sometimes a delicious salad. I do so enjoy my salads!
Thankfully I had my final hospital procedure on Friday of this week and things appear to be getting back to normal. Praise God. I am eager to really start cooking some new and interesting recipes again!
But in the meantime, here we go, our main meals that we enjoyed from the past week. Enjoy!
SUNDAY, February 15th - Creamed Chicken & Biscuits
Normally Sunday would see us having dinner together with the family at my sister's, but I was just not able to leave the house for any length of time. I made us a simple supper at home of creamed chicken on biscuits. I had some cooked chicken in the freezer to use, which was handy. I also had some biscuits in the freezer that I had baked and frozen, so I just thawed several of them out and gently reheated them before ladling on the creamed chicken.
.JPG "Old Fashioned Easy Baked Mac and Cheese")
THURSDAY, February 19th - Jacket Potato with Chili and Cheese
Another day of not being able to go out and having to rely on my store cupboard. I just did simple baked potatoes for our supper/tea. I topped them with some chili and grated cheddar cheese. Jacket potatoes are a wonderful canvas for whatever you desire to put with them.
In the U.K. they have restaurants dedicated only to Jacket Potatoes. One of the first things I ate when I visited the country prior to moving over there was a Jacket Potato at Euston Station. Oh but it was some good. Topped with oodles of cheese it was. You can get them topped with baked beans and cheese (very good), or tuna mayonnaise (not a fan), chili, etc. I personally really like them this way, topped with hot chili and cheese. Delicious, especially if you serve them with a salad along side!
FRIDAY, February 20th - Tomato & Rice Soup and Grilled Cheese Sandwiches
I had quite a busy day on Friday with another hospital procedure, etc. Hopefully the last one! I made us a simple supper of Tomato & Rice Soup. I love LOVE Tomato & Rice Soup. It is hearty and delicious. I used to love the one that came in the can when I was a child. It had bits of spinach in it.
This is one of my favorite soups. I love tomato soup. Making it from scratch is a life changer, and when you add some rice and other bits to it, it really is delicious. We enjoyed this simply with some grilled cheese sandwiches on the side and were a pair of very happy campers.
Oh yes, as a celebration to hopefully the end of my kidney stone trials we treated ourselves to a small box of Timbits to be shared. This really was a once in a blue moon treat!
SATURDAY, February 21st - Easy Sheet Pan Chicken Nachos for two
CELEBRATION! It continues. I was finally able to get out and do a good grocery shop, the first one since the beginning of the year. We celebrated by picking up everything to make some chicken nachos.
I like to toss the chicken for these together with some seasonings to give it extra flavor. I use mild North American chili powder! We added plenty of chopped peppers, onions, tomatoes, olives (on mine) and lots of spicy cheese. Eileen had jalapenos on hers as she likes a bit of spice.
We enjoyed these with sour cream, guacamole, and tomato salsa and were in nacho eating heaven! Just so that we were not completely hedonistic we had some chopped melon and berries for dessert.
It felt so good to be able to get out and about after not having been able to leave the house. We even went to the hardware store and picked up some birdseed and fat balls for the birds. It has been super cold here.
And those were our meals of the week for this, the third week of February 2026. I think we ate rather well despite my not being able to travel very far from my chair for most of the week. Now I have had my last procedure, things will once more get a lot more interesting! Thanks so much for your patience during my down time.
I do hope, however, that you will be inspired to want to cook at least a few of these delicious meals. If you do and you enjoy them, let me know!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized Bundt pan. Set aside. (A medium sized Bundt pan will hold up to 10 cups of batter whereas a larger one will hold up to 12)
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg. (Make sure all of the ingredients are thoroughly amalgamated.)
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry. (DO NOT OVER MIX)
- Fold in the cherries and ginger. Spoon into the prepared baking pan. (Smooth the top over.)
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired. (Totally optional but very nice.)
Ginger Ring Cake
This is lovely and moist and just spicy enough! I love that it has glace cherries and candied ginger in it. That makes it all the more delicious!
Ingredients
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized bundt pan. Set aside.
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg.
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry.
- Fold in the cherries and ginger. Spoon into the prepared baking pan.
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you love lasagna but don’t always feel up to making a complicated version, this Tomato Lasagna is the perfect solution. It’s a beautifully simple, meat‑free dish made with layers of tender pasta, a rich homemade tomato sauce, creamy béchamel, and plenty of cheese. The flavors are clean, comforting, and wonderfully satisfying — proof that you don’t need a long list of ingredients to make something truly delicious.
This recipe comes together easily, uses everyday pantry staples, and bakes into a golden, bubbling dish that’s perfect for weeknights or relaxed weekend meals. Serve it with a salad and garlic bread, and you’ve got a cozy, crowd‑pleasing dinner everyone will love.
There is no meat in this dish and I can promise you you won't miss having any meat in this dish at all. The richness of that luxurious bechamel more than makes up for any lack . . . and the tomato sauce . . . simple and yet sublime.
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant. (Don't let the garlic brown.)
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time. (It should be quite thick. Just add enough of the hot water to give you a sauce which is the consistency you want.)
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required. (I usually leave the garlic in for more flavor.)
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk. (Don't be in a rush.)
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside. (Use a medium-low heat to begin with and then reduce to low.)
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel. (Just enough to coat the bottom of the dish lightly.)
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients together before you begin so that you don't leave anything out by accident.
- Use the best quality canned Italian Tomatoes that you can find. There really is a difference in the flavor.
- Use whole milk and full fat cheeses.
- Use fresh lasagna sheets if possible
Tomato Lasagna
This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good bechamel. You can dress it up by adding some different cheeses, such as goat's cheese, or a few dollops of pesto, or some grilled vegetables between the layers. What you have here is a canvas to write your own story upon.
Ingredients
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
Instructions
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant.
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time.
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required.
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk.
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside.
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel.
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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