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Hello everyone and welcome to my weekly Meals of the Week post. Every Sunday I like to share with you, my dear readers, all of the deliciousness that we (my daughter and I) enjoyed as our main meals over the past seven days. My daughter will soon be moving into her own place so I am not sure how much longer I will have her with me. I will be sad to see her go, but hopefully I have given her much food for thought during the months she has been able to spend with me.
This is only our main meals and does not include what we have for breakfast or lunch. Normally we will have our breakfast whenever we decide (she rises much later than I do.) and have our dinner/supper mid afternoon. Then in the very early evening we will have a snack or a light lunch. Unless we are eating out or with family, in which case we have our suppers at the normal time most people do.
This was a bit of an unusual week in that we really only ate here at home for three meals. I have included similar recipes to replace the ones where we ate elsewhere. It was a busy and interesting week and a delicious one I have to say. I don't really like eating out that much, but some weeks you can't help it.
I have included links to all of the recipes and any suggestions for sides as well. I usually try to keep everything balanced and within a budget as much as possible. I also try to keep things interesting and delicious.
So here we go, here are the meals we enjoyed this week. I hope that you will be inspired to try some of the recipes for yourself.
SUNDAY, May 31st - Sunday Dinner with the family
On Sundays we always go to my sister's for dinner. Occasionally the family comes here, but we haven't done that since I got sick in January and now Eileen is here, it is a bit more difficult. Cindy always cooks a great meal for us all. This week it was Meatloaf with Scalloped Potatoes and a green bean stir fry she tried out. I have to say the greens were really delicious and I will make those at home some time.
Her meatloaf is always very good. I have made it before, but with a glaze. You can find that recipe here. It uses Bisquick in the mix. The scalloped potatoes were Betty Crocker. It was a really delicious supper that everyone enjoyed!
MONDAY, May 1st - Garden Lentil Soup with Lemon & Dill
It was a bit chilly on Monday so I cooked us a pot of soup. This Garden Lentil Soup is everything comforting and wholesome in one pot — tender French lentils, sweet spring vegetables, and fragrant herbs simmered gently until rich and hearty, then brightened with fresh lemon and a flutter of dill for a sunny, uplifting finish. It’s simple, nourishing, and wonderfully budget‑friendly, the kind of everyday soup that feels both humble and special at the same time. Perfect for chilly days, light suppers, or anytime you crave a bowl that tastes as good as it makes you feel.
We enjoyed nice hot bowls of this along with some crackers on the side. We felt quite righteous and so splurged and had dessert. Sugar free jellies with some squirty cream on top. It was a yummy night!
TUESDAY, June 2nd - Birthday Dinner for Dan
Tuesday was Dan's birthday so we went over to my sister's again to celebrate. He wanted Pizza from the new Dominos Pizza place that opened up in the next town. We had that for our supper along with a Chocolate Fudge Rocca Cake for dessert.
In it's place I am sharing my recipe for New York Style Pizza. This homemade New York–style pizza delivers everything you crave in a classic slice — a thin, airy crust that bakes up crisp yet perfectly foldable, a rich and deeply flavored tomato sauce honed through years of tinkering, and a generous blanket of melty mozzarella with a sprinkle of Parmesan for good measure. It’s simple, satisfying, and wonderfully nostalgic, the kind of pizza that makes you feel like you’re treating yourself without ever leaving your own kitchen. It is a pizza we always enjoy.
A tossed and leafy salad would make an excellent side dish for the pizza.
WEDNESDAY, June 3rd - Dinner out with Dad, Cindy & Hazel
I know, third time this week eating away from home. A most unusual occurrence, but some weeks are like that. Our father really enjoys these outings as does Eileen. She wants to continue joining us after she moves into her own apartment and I can't see why not. I enjoy having her with us.
We went to the same place as we always do. Cindy and Dad both had the fish and chips. The fish was really dried out so Cindy sent hers back and got a fresh piece. Hazel had the grilled haddock dinner and Eileen and I thought we would try something new and had their Chicken Parmesan Sandwich, which came with either fries or onion rings and coleslaw. (see below)
One of us ordered it with rings and the other with fries and then we shared so we could each have some of both. Eileen really enjoyed hers. I am pretty fussy about Chicken Parm so I was not so enthusiastic. It was a shaped breaded chicken patty and I wasn't a huge fan.
In it's place I am sharing my recipe for Skillet Chicken Parmesan. This will never disappoint. This cozy recipe packs all the beloved flavors of the classic — tender golden chicken, a rich honey‑kissed marinara, melty mozzarella, and a shower of crisp buttery crumbs — but without the fuss of breading or multiple pans. The pasta cooks right in the sauce, soaking up every bit of that Italian‑herbed goodness, making this a comforting, one‑pan dinner that feels special yet wonderfully simple for any night of the week. All you would need is a salad on the side.
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 light, tender little cakes with crisp, buttery edges and bright, fruity flavours, these Blueberry, Lime & Coconut Friands are about to become a new favourite. Inspired by classic Australian friands and made with ground almonds, coconut, fresh lime zest, and juicy blueberries, they bake up into irresistibly pretty little treats that are perfect for teatime or sharing with friends.
This small‑batch recipe makes just nine friands — ideal for smaller households — and they’re wonderfully simple to prepare, even if you don’t have a friand pan. One bite of their delicate crumb and subtle macaroon‑like chew, and you’ll understand why they’re impossible to resist.
- 1/2 cup + 1 TBS (75g) plain all-purpose flour
- 1 1/2 cups + 2 tsp. (200g) icing sugar
- 1 1/5 cups (125g) ground almonds
- 2/3 cup (50g) desiccated coconut, unsweetened
- the grated zest of one lime
- 5 egg whites
- 3/4 cup (175g) butter, melted
- fresh blueberries
- icing sugar to dust
- Do not use self-rising flour.
- Sift the icing sugar in to get rid of any lumps.
- Do not use ground almonds which contain the skin. Use ground blanched almonds.
- Desiccated coconut is finely chopped and dried. Do not use shredded sweetened coconut.
- Scrub the skin of your lime very well before using to get rid of any wax, pesticides, or insect debris.
- I used large egg whites.
- I used salted butter.
- Fresh blueberries are preferred, but you can use frozen. Do not thaw them out before using.
- Use fresh lime zest for the brightest flavor.The lime zest is one of the stars of this recipe, adding fragrance and lift to the almond‑coconut base .
- Don’t worry about having a friand pan.A muffin tin works beautifully — the cakes will still bake up light, golden, and delicious even without the traditional oval shape .
- Beat the egg whites just to stiff peaks.This gives the friands their signature airy, delicate crumb without making them dry or rubbery. The recipe specifically calls for stiff whites before folding them into the dry mixture .
- Fold gently to keep the batter light.Overmixing will deflate the egg whites. Use a soft hand when combining the whites and melted butter with the dry ingredients .
- Top with blueberries rather than mixing them in.Adding the berries on top helps prevent sinking and keeps the crumb tender and even. This recipe instructs topping each portion with a few berries before baking .
- Watch for that perfect golden finish.Friands bake quickly — 18–20 minutes is usually enough. They’re done when golden and a toothpick comes out clean .
- Let them cool before dusting.A short rest in the tin helps them set, and dusting with icing sugar once cool gives that pretty, tea‑table finish without melting into the surface .
- Experiment with flavours once you’ve mastered the base.Apricots with pistachios, pears with ginger, or apples with cinnamon — the batter is wonderfully adaptable .
- Use up leftover yolks wisely.Since this recipe uses only whites. Spaghetti carbonara is a delicious way to avoid waste .
- Expect a gorgeous texture.These friands should have crisp, buttery edges, a light crumb, and a slight macaroon‑like chew — all signs you’ve nailed it .
DO I NEED A SPECIAL FRIAND PAN?
Blueberry, Lime & Coconut Friands
These lovely little cakes are very simple to make and oh so moreish. Almost dangerously so!
Ingredients
- 1/2 cup + 1 TBS (75g) plain all-purpose flour
- 1 1/2 cups + 2 tsp. (200g) icing sugar
- 1 1/5 cups (125g) ground almonds
- 2/3 cup (50g) desiccated coconut, unsweetened
- the grated zest of one lime
- 5 egg whites
- 3/4 cup (175g) butter, melted
- fresh blueberries
- icing sugar to dust
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter your friand tins (or muffin tins) well and set aside.
- Sift together the flour and icing sugar. Stir in the almonds, coconut and lime zest.
- Beat the egg whites until stiff. Fold into the flour mixture.
- Stir in the melted butter until thoroughly combined.
- Divide the mixture evenly between the prepared friand tin cups/muffin cups. Top each with a few blueberries.
- Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
- Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling.
- Dust with icing sugar 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.
If you’re craving something warm, simple, and deeply comforting, this Cheese & Potato Pie is the kind of dish that is a real family pleaser. Made with tender slices of waxy potatoes, plenty of melty cheese, sweet onion, and a handful of green beans for color and goodness, it bakes into a creamy, savory custard that’s almost like a cheesy potato omelet — but even better. It’s budget‑friendly, family‑friendly, and a wonderful way to use leftover potatoes or even tinned ones.
This is the kind of old‑fashioned, no‑fuss recipe that fills your kitchen with the coziest aroma and makes a simple supper feel special. Serve it warm with fresh bread, sliced tomatoes, and a crisp salad, and you’ve got a meal that’s as comforting as it is delicious. It also makes for a great Vegetarian Entree for those veggies in your life.
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
- Waxy new potatoes are potatoes that hold their shape during cooking. They will not turn to mush. This is the perfect time of year for those.
- It is not necessary to use free range eggs. That is a personal choice.
- Do use whole milk (homogenized). This is integral to the rich creaminess of the custard.
- Use any well flavored cheese that you enjoy. I used Parmesan and a strong cheddar.
- You can add some dried herbs along with the salt and pepper for even more flavor. Thyme and summer savory both would work well, but so would basil, or oregano, etc.
- Peel the onion before chopping. I like to chop it fairly fine.
- I cut the green beans into two inch lengths. Any larger ones I slivered so that they were all roughly about the same size.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese. (If you prefer you can use a different vegetable, just make sure it is cut roughly the same size as green beans. Also if it is a harder vegetable such as carrots, you may want to parboil them.)
- Beat together the eggs and milk, seasoning lightly with salt and black pepper. (You could add some fresh or dried herbs as well if you wish. Thyme and summer savory both work well.)
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil. (This is important.)
- Cook in the preheated oven for 25 minutes. Uncover and stir the potatoes from the outside to the center. (This helps to distribute the custard evenly.)
- Cook, uncovered for a further 20 to 25 minutes. Serve warm.
Use waxy potatoes for the best texture
Waxy new potatoes hold their shape beautifully and won’t turn mushy during baking.
Leftover or tinned potatoes work perfectly
Don’t hesitate to use leftover cooked potatoes or even well‑drained tinned new potatoes. Both options work very well and save time.
Parboil just until barely tender
A quick 5‑minute parboil is all they need before layering. This keeps the slices intact and prevents overcooking later in the oven.
Layer thoughtfully for even flavor
Alternate potatoes, cheese, onions, and green beans so every bite has a bit of everything. Finish with cheese on top for that gorgeous golden layer.
Season the custard mixture well
The eggs and milk form a savory custard that binds the whole dish. A light seasoning of salt and pepper ensures the flavors shine through. You could also add some dried herbs to give the dish even more flavor. Thyme or summer savory would both work well.
Cover tightly for the first bake
Covering the dish traps steam, helping the custard begin to set gently without drying out the top. This step is essential for that creamy, omelet‑like texture.
Stir from the outside in
When you uncover the dish halfway, give the potatoes a gentle stir from the edges toward the center. This redistributes the custard so it sets evenly throughout.
Bake until the custard is fully set
The pie is ready when the custard is no longer liquid and the top is lightly golden. This ensures the slices hold together beautifully when served.
Let it stand briefly before serving
A short rest helps the layers settle and makes the pie easier to spoon out neatly.
Serve simply for a comforting meal
Fresh bread, sliced tomatoes, and a crisp salad make the perfect accompaniments.
Cheese & Potato Pie
A simple and delicious Vegetarian Main. Serve with buttered fresh brown bread, sliced tomatoes and a salad on the side
Ingredients
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese.
- Beat together the eggs and milk, seasoning lightly with salt and black pepper.
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil.
- Cook in the preheated oven for 25 minutes.
- Uncover and stir the potatoes from the outside to the centre. Cook, uncovered for a further 20 to 25 minutes. Serve warm.
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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