Hello everyone and welcome to my Meals of the Week post, for this the first week of February, 2026. Those who have been long time readers know that each Sunday I like to share all of the deliciousness that I have enjoyed as my main meals over the previous seven days.
I like to cook for myself as much as possible, and hate to rely on canned or frozen meals. They are loaded with salt, sugar, fat and preservatives. All things I really don't want to be eating.
I have my daughter living with me at the moment. She is navigating a very hurtful separation from her husband, and so I am trying to take good care of her, and to support her as much as possible until she can get back on her feet. Food is our love language I guess. At least it is mine. I have always shown my love for my family through the things I cook for them.
This is only my main meals. It does not include the things we have eaten the rest of the day. I always try to keep things delicious and yet at the same time economical and somewhat healthy, without a lot of waste.
I did have another medical procedure on Monday so was pretty groggy come supper time, so we did resort to a tinned soup that day with a grilled cheese sandwich on the side, but I have included a delicious recipe in it's place for the soup.
Good news is the last few days I have felt more and more like my old self so more cooking is being done! Another few weeks and this will hopefully all be over with.
So, without further adieu, these are my meals for this week. I hope that there will be something here that you will be inspired to want to cook for yourself!
SUNDAY, February 1st -One Pan Egg Toast Omelet
On Sunday I taught my daughter how to make a One Pan Egg Toast Omelet. This is really delicious. I am sure you could amp it up by adding your favorite omelet fillings. Some ham or other sliced meats, perhaps some fried peppers and onions. Sliced ripe tomato. Maybe some sauteed mushrooms. Whatever it is that you enjoy in an omelet! I guarantee you are going to love this!
It is like a cross between a cheese omelet and French toast. Very simple to make. It goes together quickly and easily. My daughter really loved it. We enjoyed it with some baked beans on the side. This made for a very tasty and easy supper.
MONDAY, February 2nd - Creamy Tomato Soup for Two
On Monday I had another procedure so I was at the hospital from very early in the morning until late afternoon and I was very tired afterwards. We just each had a bowl of soup and a grilled cheese sandwich, and I confess it was canned tomato soup this time as I wasn't really fit to cook much of anything.
In it's place, however, I am sharing my recipe for Creamy Tomato Soup for Two. The original recipe for this soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home. I can promise you that this is a really delicious soup. So delicious that it is the photograph highlighted on the cover.
TUESDAY, February 3rd - Oven Braised Beef Stew
On Tuesday I took some stew out of the freezer that I had frozen from when my son was visiting a few weeks back. Oven Braised Beef Stew. Eileen and I both love stews and this is a favorite version with a lovely thick gravy and plenty of beef and vegetables . . . onions, carrots, parsnips, turnips and potatoes.
We both enjoyed a thick slice of buttered white bread with some of the stew ladled over top. It was really delicious. A true comfort meal.
WEDNESDAY, February 4th - Dinner out with Cindy and Dad
On Wednesday I got brave again, despite the stent, and we went out to dinner with my sister Cindy and my father. I thought it would be nice for Eileen to have a bit of a treat with all that she is going through. Cindy and dad each had the fish and chips. I didn't want anything really greasy so I had their turkey dinner and Eileen had their spaghetti and meatballs. Everyone really enjoyed their meal.
In it's place I am sharing my recipe for Roasted Split Turkey Breast for Two. This is a delicious alternative to cooking a whole turkey. Perfect for the smaller family. Easy to make and really delicious. The meat always comes out tender and delicious and there are enough pan juices to make a tasty gravy. Serve with your favorite sides!
THURSDAY, February 5th - Easy Lemon Roasted Chicken Legs
On Thursday I cooked us a simple supper of Lemon Roasted Chicken Legs. This is an old favorite. Chicken leg quarters (containing the thigh and drumstick portion) are bathed in lemon juice, lemon zest, butter and herbs then slow roasted to delicious tender perfection. The cover is off for the last bit of roasting to give a perfectly crisp and flavor-filled skin.
We enjoyed this with some rice and mixed vegetables on the side. It was a really simple and tasty supper.
FRIDAY, February 6th - Cheese Enchiladas
On Friday Eileen and I made Cheese Enchiladas together. This was something that I had made for her for supper one time when she was visiting me. It is a dish we both love. With a homemade red enchilada sauce and a rich cheese filling of grated cheddar, cream cheese, sour cream, onion and green chilies. So delicious.
You can make these as naughty as you like by choosing either full fat or low fat ingredients. Yesterday we were feeling especially indulgent so we went full fat all the way! We did enjoy them with some sour cream, green salsa and a nice salad on the side!
I feel as if I have turned a corner now, health wise, and am feeling more and more like cooking.
SATURDAY, February 7th - Gratin of Chicken
I had some leftover cooked chicken in the freezer so I used it to make an old family favorite, Gratin of Chicken. It is simple and easy to make and soooo delicious! You only have to make a delicious sauce which is a very simple and quick make. With melted butter, flour, chicken stock, cream and some seasonings (cayenne, salt and dried tarragon). Some Dijon mustard and a bit of melty cheese, usually Swiss.
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
Swedish apple pie is a simple, crustless apple dessert where sliced apples are topped with a buttery, nutty, batter that bakes into a crisp, golden topping. It has all the flavor of a traditional apple pie but comes together quickly without rolling pastry, making it an easy option for weeknights or last‑minute guests.
The recipe uses basic pantry ingredients and creates a warm, comforting dessert that’s perfect with ice cream or whipped cream. If you enjoy fuss‑free apple desserts with plenty of cozy flavor, this Swedish apple pie is a delicious option!!
- 6 granny smith apples, peeled, cored and sliced
- 1 TBS sugar
- 1 tsp apple pie spice (see notes)
- 3/4 cup (170g) of butter, melted
- 1 cup (190g) sugar
- 1 large egg, beaten
- 1 cup (125g) plain all-purpose flour
- pinch salt
- 1/2 cup (60g) chopped toasted walnuts
- Vanilla ice cream to serve (optional)
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 9-inch deep fill pie dish. (You want a dish at least 2-inches in depth. Do not skip the buttering of it.)
- Prepare your apples and put them into the buttered dish. Sprinkle with the 1 TBS sugar and then the cinnamon. (Cut all your apples 1/4 to 1/3 inch thick. If you like you can mix the sugar and cinnamon together before sprinkling them over top of the apples.)
- Whisk together the butter, remaining sugar, egg, flour, and salt until smooth. (I use a wire whisk to do this. It works a charm.)
- Stir in the nuts and then pour this over top of the apples to cover. (You can also sprinkle the nuts over top of the apples for more even distribution before pouring over the custard mix.)
- Bake in the preheated oven for 45 minutes until set and golden brown.
- Allow to cool until just warm before serving. Cut into wedges to serve.
- Serve warm with ice cream if desired.
- Read through the recipe several times before beginning to help familiarize you with any ingredients or equipment needed.
- Assemble all of the ingredients before you begin. This way you won't leave anything out by accident!
- Slice your apples to a uniform thickness, about 1/4 to 1/2 inch thick. They'll lay out in the pie plate better.
- Cool your butter for the filling slightly before mixing with everything else to help prevent your egg from scrambling.
- You can double this recipe and bake it in a 9 by 13 inch baking dish on those occasions when you are feeding a crowd or wanting to take a tasty dessert to a pot luck supper!
Swedish Apple Pie
This is simple to make and incredibly delicious. Serve warm, cut into wedges along with some vanilla ice cream on top for a fabulous dessert that will please everyone!
Ingredients
- 6 granny smith apples, peeled, cored and sliced
- 1 TBS sugar
- 1 tsp apple pie spice (see notes)
- 3/4 cup (170g) of butter, melted
- 1 cup (190g) sugar
- 1 large egg, beaten
- 1 cup (125g) plain all-purpose flour
- pinch salt
- 1/2 cup (60g) chopped toasted walnuts
- Vanilla ice cream to serve (optional)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 9-inch deep fill pie dish.
- Prepare your apples and put them into the buttered dish. Sprinkle with the 1 TBS sugar and then the cinnamon.
- Whisk together the butter, remaining sugar, egg, flour, and salt until smooth.
- Stir in the nuts and then pour this over top of the apples to cover.
- Bake in the preheated oven for 45 minutes until set and golden brown.
- Allow to cool until just warm before serving. Cut into wedges to serve.
- Serve warm with ice cream if desired.
Notes
Make Your Own Apple Pie Spice: Mix together 1/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.
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.
Baked rice pilaf is a simple, flavorful side dish made with long‑grain rice, broth, and aromatics that bake together in the oven until light, fluffy, and perfectly seasoned. This method creates rice that cooks to perfection with no fuss or muss, making it an easy and reliable option for weeknight meals or special occasions.
- 1 3/4 cups (420ml) boiling water
- 2 large carrots, peeled and grated (about 1 cup) (I use the large holes of a box grater.)
- 2 stalks celery, washed, trimmed and chopped (about 1 cup) (I like to remove the strings also if I can)
- 3/4 cup (160g) uncooked long grain rice (I use Ben's Converted.)
- 3 TBS minced fresh flat leaf parsley (You can use 1 1/2 TBS freeze dried parsley flakes.)
- 2 TBS finely chopped onion (You don't want huge chunks.)
- 2 TBS butter, melted (I use salted butter.)
- 1 chicken stock pot or 1 TBS instant chicken bouillon granules (I used 1 TBS of Better than Bullion Chicken Stock concentrate.)
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
- Combine all of the ingredients and pour into the dish.
- Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
- Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.
- Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice.
- The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy.
- If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor.
- Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate.
- When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.
Baked Rice Pilaf
A healthy baked rice dish that is simple to make and goes very well with fish, poultry and most meats.
Ingredients
- 1 3/4 cups (420ml) boiling water
- 2 large carrots, peeled and grated (about 1 cup)
- 2 stalks celery, washed, trimmed and chopped (about 1 cup)
- 3/4 cup (160g) uncooked long grain rice
- 3 TBS minced fresh flat leaf parsley
- 2 TBS finely chopped onion
- 2 TBS butter, melted
- 1 chicken stock pot or 1 TBS instant chicken bouillon granules
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
- Combine all of the ingredients and pour into the dish.
- Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
- Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.
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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