Meals of the Week, April 6th to 12th, 2025

 

Happy Sunday and welcome to my Meals of the Week for this past week, the second week in April 2025!  I would have thought that I would be eating very Spring-like food by now, but the weather has been cold and pants and so I am still enjoying comfort food. No complaints here as I really like comfort food! I could eat it all year round.

What you see here is everything that I have enjoyed for my main meals over the past seven days.  Usually, I would have had Sunday Dinner at my sister's place and perhaps even eaten out once, but this week I had all of my meals here at home!  I did get to enjoy my father's company here one night however, and that was great!

As a person who lives on her own it can be somewhat of a challenge to cook nutritious and exciting meals all of the time. The temptation exists to want to eat from frozen dinners, ready-made meals, tin cans and takeaways.  Those types of meals are usually full of salt, sugar and fat, however.  They are also very boring in my opinion and, lets be honest here, none of them ever taste as good as the promise of them does!  Tell me I am not alone in thinking that way.

This is only my main meals, which, generally speaking, I eat midday. It does not include my breakfasts or suppers.  Breakfast usually consists of a protein shake or some homemade granola, yogurt and fruit.  Supper is a very light meal.  I don't like to go to bed with anything heavy on my stomach and so it will usually be a salad, or maybe a sandwich, some fruit, etc.  Sometimes I will have a bowl of cereal. Rice Krispies and sliced banana is a real favorite!

I also try to keep things within a budget.  As a Senior living for the most part on a pension, this is really important to me. A lot of my meals are cut down now to only two servings as I abhor waste. I will sometimes, but not always, eat the leftovers for breakfast.  It all depends on my mood and how I am feeling.

In any case here are the meals I enjoyed over the past seven days. I hope you will agree with me when I say that I have eaten very well.  I hope this will also inspire you to want to cook something new for yourself!

SUNDAY, April 6th - Scrambled Huevos Rancheros Bowl

I was enjoying my church's Spring General Conference today and so I enjoyed a simple supper from the comfort of my own home while I watched the talks.  Scrambled Huevos Rancheros Bowl. Breakfast for supper, one of my favorite things to enjoy.

These bowls are especially tasty with a layer of spicy pan-fried potatoes on the bottom, topped with some cooked pinto beans and salsa, with a final top layer of scrambled eggs, which have been scrambled together with cheese and green tabasco.  I scatter more cheese on top, along with some crispy bacon and chopped spring onions. These are quite simply delicious and very simple to make. I like to garnish with some more green tabasco splashed overtop and a smattering of spring onions.

MONDAY, April 7th -Curried Chicken & Coconut Rice Casserole  

This is another favorite of mine and no small wonder! It's an easy curry chicken casserole that cooks in the oven. Rice and all.  Raw chicken pieces are tossed together with a flavor-filled curry spice and then stirred into rice which has been cooking in the oven, along with some peas and vegetables, and then popped back in to finish up. I am not explaining it very well, sorry about that.  There is a lush yogurt sauce to drizzle over the top at the end as well as some chopped spring onions. (Got to use them up while I have them!)

It is delicious and makes two generous servings. It is a casserole that I always enjoy. I like to scatter toasted almonds on top for a bit of crunch.  True confession here, I like to have the leftovers for breakfast the next day.

TUESDAY, April 8th - School Cafeteria Pizza

My sister had a busy busy day with appointments and a cat that was ill and needed Vet care and so she asked me would I have my father over for supper. I did not need to be asked twice! I love having my father over for supper!  I don't get to enjoy my father's company in this way very often.

He is a simple man with simple tastes, and I was craving pizza and so I made us a School Cafeteria Pizza, with pepperoni, ham, peppers, onions, mushrooms, etc. on top. This is one of my favorite pizzas to make, with an easy flavorful crust. He really enjoyed it. I had also made a salad for the side, but he did not have any of that. 

I had some sugar free Jello with whippy cream for him to enjoy for dessert, but he wanted a donut. That's my dad. How could I not indulge him!

WEDNESDAY, April 9th - Texas Roadhouse Pork Chops

I had picked up a couple of old-fashioned bone in pork chops at the grocery store. This is my favorite cut of pork chop to enjoy. They are like the T-bone steak of the pork chop kingdom with that portion of lean pork loin on one side, and the medallion of pork tenderloin on the other side of the bone. These are marinated in a tasty marinade before grilling to perfection.

A tasty dipping sauce is created to serve with them. So tasty when drizzled over top, with more for dipping.  Tender juicy pork with a delicious sauce. Wowsa!  I enjoyed with some mashed potatoes and buttered corn.

THURSDAY, April 10th - Classic Baked Ham

I realized that I had never shared my recipe on here for a Classic Baked Ham and with Easter being just around the corner I decided to rectify that omission!  I baked a ham in the classic way. Long and slow and then glazed at the end with a simple maple and Dijon mustard glaze.  Turns out perfectly each and every time.  Tender and juicy ham, flavored just right.

I enjoyed this with some mashed potatoes and vegetables.  I took some over to my next neighbor. A nice chunk with enough for her to enjoy a meal on the day and a sandwich or two the day after. I also gave my sister a nice chunk, enough for her to also make some sandwiches and her ham and potato casserole.

FRIDAY, April 11th - Slow Cooker Ham & Potato Chowder

I took advantage of my leftover ham and made a small batch recipe of Slow Cooker Potato & Ham Chowder. I just cut the regular recipe in half as I only had two slices of ham.  This went down a real treat.  The weather had turned a bit colder and I wanted something warming, as well as that would use up my leftover ham.

I enjoyed a nice hearty bowl of this with a crusty roll. It went down a real treat. This is one of my favorite things to do with leftover ham. I now have a bone in the freezer that I am going to use to make a nice pea soup later in the year.

SATURDAY, April12th - Easy Lemon & Garlic Parmesan Chicken

I ended my week with an easy Air Fryer entree. Lemon & Garlic Parmesan Chicken.  This tasty marinated chicken cooks very simply and easily in the air fryer, but you can also cook it in the oven if you wish to, or if you don't have an air fryer.  Sized for two people, this is the most delicious chicken you could make. Tender, juicy and loaded with flavor!

I enjoyed it with some rice and veggies.  It is also great with just a salad.  In fact that is how I am going to enjoy the extra pieces of chicken I cooked.  Simply with salad as a easy lunch.

And those were my meals of the week for this week. I think I ate rather well and kept everything well within budget, except for maybe the ham which was a bit of an indulgence! If you have any questions or suggestions just leave a comment below!

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  

 Thanks so much for visiting! Do come again! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

German Chocolate Cake (small batch)

 

Can you believe that I have never had or baked a German Chocolate Cake?  It always just seemed like far too much cake for me, especially with that rich topping.  When I saw this small batch German Chocolate Cake  recipe the other day, I was instantly intrigued.

It looked the perfect size. Not overly large.  Just the right size for me with some to enjoy myself and some to share with my next-door neighbor. 

The original recipe used a 5 by 7-inch baking dish however, which I do not have. But I figured a six-inch round cake pan would work just as well. I was right. It did.

Now I know my photos are not the best in the world.  They never have been, but I hope that won't put you off from wanting to bake this lush and delicious cake!  I can't believe I waited my whole lifetime to make a cake like this!  Why???

This is flipping delicious!  That cake so rich and fudgy. That frosting, sweet, yes, but it is the perfect match with that fudgy cake.  Seriously.

I added metric measurements to the recipe so that you could also bake this cake on the opposite side of the pond without having to figure it all out yourselves.

This is the perfect celebration cake for the smaller family. For a special occasion or just because. It delivers every bit as much enjoyment as the larger sized cake. There is nothing lacking here. Nothing at all.

WHAT YOU NEED TO MAKE GERMAN CHOCOLATE CAKE (small batch)

Simple baking cupboard ingredients. There is nothing really out of the ordinary here.   You will need a six-inch round cake tin for this. Alternately you can bake it in a 5 by 7-inch baking dish.

For the cake:

• 1/2 cup (63g) plain all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 TBS (57g) butter at room temperature
• 6 TBS (72g) granulated sugar
• 3 TBS (41g) soft light brown sugar, packed
• 1 large egg
• 1/2 TBS light olive oil
• 1/2 TBS vanilla extract
• 3 TBS (21g) unsweetened cocoa powder
• 3 TBS (44ml) hot coffee
• 1/4 cup (30g) sour cream

For the topping:

• 2 TBS (29g) butter
• 1/4 cup (55g) soft light brown sugar, packed
• 1 large egg yolk
• 1/3 cup (80ml) heavy cream
• 1/2 tsp vanilla
• 1/2 cup (38g) shredded sweetened coconut
• 1/4 cup (29g) chopped toasted pecans
• 4 whole pecans to garnish (optional)

Just use regular flour, there is no need for cake flour or a special flour of any kind.  I also just use regular salted butter. No need to get in a specialty butter for this cake, not for the cake itself, nor the topping.

I try to make sure all of my ingredients are at room temperature, which means taking the eggs and other refrigerated ingredients out of the refrigerator at least half an hour before beginning the cake.

Unsweetened cocoa powder is specifically for baking. It is not the same as chocolate drink powder, or hot cocoa powder. They have things like milk and sugar added. DO NOT USE THOSE.  Cocoa powder is simply finely ground cacao beans and is unsweetened.

I just used instant coffee to make my hot coffee.

I used full fat sour cream. I love the luxury of using full fat ingredients.  I know, not so healthy but they work the best.

Freeze your unused egg white.  I freeze them individually and then pop into an airtight baggie/container. That way you can remove as many as you need anytime you want to make meringues, pavlova, etc. They will keep frozen for quite a while.

Make sure you use sweetened coconut.  You can also toast your pecans in the oven while you are baking your cake itself. Keep an eye on them. It only takes about 5 minutes to toasted perfection. Just pop them onto a small baking tray and slide it into the oven.

 

HOW TO MAKE GERMAN CHOCOLATE CAKE (small batch)

This is really not that hard to make. You can be sure of success if you follow the directions and don't overmix the cake batter.  A tender and delicious cake will be your reward!

Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-inch round cake tin and line with baking paper. Set aside.

Sift together the flour, baking powder, soda and salt. Set aside.

Cream the butter and both sugars together until light and fluffy. Beat in the egg, oil, and vanilla until well incorporated.

Whisk the cocoa powder together with the hot coffee to dissolve. Gradually whisk this into the creamed mixture until thoroughly combined.

Add the flour mixture, half at a time, adding the sour cream after the first addition and blending well. Mix just to combine.

Spoon the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 40 to 45 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Leave to cool in the tin for 10 minutes, then tip out onto a wire rack, remove the paper and leave to cool completely.

To make the frosting melt the butter in a saucepan over medium heat. Add the brown sugar, stirring until it has dissolved.

Whisk the egg yolk and cream together. Remove the pan from the heat and whisk this mixture into the brown sugar/butter mixture. Return the pan to the heat.

Cook, whisking constantly, until the mixture reaches a gentle boil. Continue to cook and whisk for a further five minutes. The mixture should be lovely and thick.

Remove from the heat and stir in the coconut and pecan pieces, thoroughly combining. Leave to cool completely. Spread this mixture evenly on top of the cooled cake.

Decorate with the whole pecans if using. Cut into four slices to serve.

I was really pleased with how this cake turned out.  I suppose if you really wanted to you could split the cake in two through the middle and put half of the frosting in the middle, which would be more traditional, but I thought it was pretty perfect just as is.

The cake was rich and fudgy with a lovely dense crumb, and that caramel nut frosting was really delicious.   I do think you could cut the pieces a bit smaller and serve more people, maybe six without any problems and no leftovers!

 

Love cake but don't want to have tons of it leftover and hanging around? Here are a few other small batch cake recipes that you might also enjoy!

ANGEL FOOD CAKE FOR TWO - This recipe is for a loaf sized angel food cake. Every bit as light and fluffy as the full-sized version. This is beautiful cut into slices and served with fresh berries and whipped cream.

SMALL BATCH FUNFETTI CAKE - The perfect celebration cake! Loaf sized, this is a moist and delicious vanilla cake, generously studded with plenty of candy sprinkles. Iced with a pretty pink icing and decorated with more sprinkles.  This cake turns any occasion into a celebration. Its a party in the mouth!

Yield: 4 servings

Author: Marie Rayner

German Chocolate Cake (small batch)

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

With its rich fudgy chocolate cake base and scrumptious caramel pecan and coconut topping, this cake is one very delicious cake and a lot simpler to make than one would suppose. You will need a six-inch round cake tin.

Ingredients

For the cake:

• 1/2 cup (63g) plain all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 TBS (57g) butter at room temperature
• 6 TBS (72g) granulated sugar
• 3 TBS (41g) soft light brown sugar, packed
• 1 large egg
• 1/2 TBS light olive oil
• 1/2 TBS vanilla extract
• 3 TBS (21g) unsweetened cocoa powder
• 3 TBS (44ml) hot coffee
• 1/4 cup (30g) sour cream

For the topping:

• 2 TBS (29g) butter
• 1/4 cup (55g) soft light brown sugar, packed
• 1 large egg yolk
• 1/3 cup (80ml) heavy cream
• 1/2 tsp vanilla
• 1/2 cup (38g) shredded sweetened coconut
• 1/4 cup (29g) chopped toasted pecans
• 4 whole pecans to garnish (optional)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-inch round cake tin and line with baking paper. Set aside.
2. Sift together the flour, baking powder, soda and salt. Set aside.
3. Cream the butter and both sugars together until light and fluffy. Beat in the egg, oil, and vanilla until well incorporated.
4. Whisk the cocoa powder together with the hot coffee to dissolve. Gradually whisk this into the creamed mixture.
5. Add the flour mixture, half at a time, adding the sour cream after the first addition and blending well. Mix just to combine.
6. Spoon the batter into the prepared pan, smoothing the top.
7. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
8. Leave to cool in the tin for 10 minutes, then tip out onto a wire rack, remove the paper and leave to cool completely.
9. To make the frosting melt the butter in a saucepan over medium heat. Add the brown sugar, stirring until it has dissolved.
10. Whisk the egg yolk and cream together. Remove the pan from the heat and whisk this mixture into the brown sugar/butter mixture. Return the pan to the heat.
11. Cook, whisking constantly, until the mixture reaches a gentle boil. Continue to cook and whisk for a further five minutes. The mixture should be lovely and thick.
12. Remove from the heat and stir in the coconut and pecan pieces, thoroughly combining. Leave to cool completely. Spread this mixture evenly on top of the cooled cake.
13. Decorate with the whole pecans if using. Cut into four slices to serve.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

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 

 Thanks so much for visiting! Do come again!

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

Six Classic Oatmeal Cookies

 

 

There is nothing that I love better than a freshly baked cookie and out of those I think my favorite all-time home baked cookie has to be Oatmeal cookies. I just love them. 

Those crispy edges, the soft chewy middles, their nutty oaty flavor of them. I love them plain and unadulterated, or with some sticky raisins or toasted nuts stirred in.  In short, I love oatmeal cookies, and I don't think I could ever turn one down, no way, no how.

When I saw this Small Batch Oatmeal Cookie recipe on One Dish Kitchen, I knew I wanted to bake them.  Not only did they look amazing, but I knew that for an oatmeal cookie addict like me, the smaller the batch the safer it is!  I just cannot be trusted around freshly baked oatmeal cookies!

 

When my children were growing up I always made sure that there were fresh cookies or something similar for them to snack on when they got home from school. I was a stay-at-home mom and raised five children.   My mother had worked outside the home for most of my growing up years and I had always said that, if at all possible, I would be home for my children.

And thankfully my husband had a job which afforded me to be able to do just that. I never minded being at home. It made me very happy, and I was exactly where I wanted to be and where I needed to be.

Anyways, my kids always had something freshly baked to enjoy when they got home from school, be it cake, or cookies.  When I was a child, we didn't often get home baked goodies, except maybe at Christmas. They were mostly store bought.  I loved being able to bake fresh treats for my children.

Of course that meant that more than a few of them also ended up in my own mouth. I discovered that when it came to home baked cookies, I was a bit of a cookie monster. (Guilty as charged!)  That's why a recipe such as this one, which makes only half a dozen delicious buttery, crispy edged, chewy middled cookies works well for me!  I simply cannot be trusted with more.  I promise you these lasted more than a few days.  Scouts honor!

 

WHAT YOU NEED TO MAKE SIX CLASSIC OATMEAL COOKIES

Just a few store cupboard, simple baking ingredients. You probably have everything you need to use in your kitchen right now.

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

 

I melt my butter in the microwave.  about 20 seconds on high does the trick beautifully.  Of course, this all depends on the strength of your microwave.

By packed I mean to fill the tablespoon with the brown sugar, packing it in tightly and firmly. If done properly it should hold it's shape beautifully when dumped out.

I used organic granulated sugar.

Don't worry about wasting the egg white. You can freeze egg whites to use another time. They are great to have on hand to make meringues, angel food cakes, or pavlova.

By old fashioned oats I mean the large flake oatmeal which takes time to cook. Do not use instant oats.

  

HOW TO MAKE SIX CLASSIC OATMEAL COOKIES

These are not very difficult to make at all. 

Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.

Whisk the melted butter and both sugars together in a bowl, blending all together well.

Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.

 

Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.

Scoop onto the prepared baking sheet, leaving 3-inches in between each cookie. (A cookie scoop can help you to keep the amount for each cookie measured equally.) Even so, I still roll them into balls between the palms of my hands.

Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.  Store in an airtight container. (It actually took my cookies more like 10 to 12 minutes.)

 

NOTES FOR COOKIE BAKING SUCCESS

1. If you are using conventional measures, do measure your flour out correctly.  Spoon the flour into the correct cup measure and then level it off with the straight edge of a knife. 

2. I always like to line my baking sheets with either baking parchment or a silicone liner. Usually parchment. This helps to keep the cookies from spreading too much. Greasing your pans can also lead to your cookies spreading too much.

3. Do not overbake your cookies.  They are done with the tops look set and the edges are just turning golden brown. Don't worry, they will continue to cook a little bit during the resting time on the baking sheet and they will firm up nicely.

4.  Use a cookie scoop for uniform shaped cookies. A scoop for this recipe should hold between 2 to 2 1/2 TBS of dough.

5. You can juju your cookies while they are still warm to form perfect rounds by slipping a round cookie cutter much larger than the cookie over top and then gently swirl it around the cookie in a circular motion.  Voila, perfectly round cookies!

 

Not only did these cookies smell amazing when they were baking, but they were incredibly tasty when done. It was all I could do to wait for them to cool off so that I could take some decent photos and then enjoy one!!

Oatmeal cookies are my favorite kind of cookie and these did not disappoint!  Crispy edges, chewy middles and perfect with a nice hot drink!

  

Are you a fan of the small batch recipe?  Are you like me and you can't be trusted around a full batch of freshly baked cookies?  If so, you might also enjoy the following cookie recipes.  Small batch, but amounts are variable depending on the recipe.

CLASSIC BAKE SHOP CHOCOLATE CHIP COOKIES -  This recipe makes 18 decent sized, delicious chocolate chip cookies with crisp edges, chewy middles and loaded with two kinds of chocolate. Delicious.

OLD FASHIONED MOLASSES COOKIES - An old tried and true family recipe, small batched for the smaller family.  This makes 2 dozen soft, delicious thick molasses cookies.  Beautiful served with an ice cold glass of milk.

Yield: six cookies

Author: Marie Rayner

Six Classic Oatmeal Cookies

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Ideal for the singleton or smaller family or for when you want to bring a special something to a friend. These crispy edged and chewy middled oatmeal cookies would make the perfect gift tucked into a small basket along with a pretty much and some nice tea bags.

Ingredients

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

Instructions

1. Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.
2. Whisk the melted butter and both sugars together in a bowl, blending all together well.
3. Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.
4. Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.
5. Scoop onto the prepared baking sheet, leaving 3 inches in between each cookie.
6. Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.
7. Store in an airtight container.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

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 

 Thanks so much for visiting! Do come again!

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.