Weekly Meal Plan April 4-8

Now that is not totally true…I mean, I did do a few things…like read a book, shop, get together with friends for coffee…Spring break is the best.

But it is coming to an end and my days of staying in my pajamas till 3pm are over.

Monday is coming quickly and I don’t want to be caught off guard. Teaching is not one of those professions where you can roll in, drink some coffee and check your email for a while till you wake up enough to start some real work. Nope, at 8:35 I have to be on, ready and alert to welcome back my 26 treasures to finish out the year.

Luckily I do have a student teacher, so I can relax a little more than usual.

It’s great to watch student teachers experience the classroom for the first time. I am not sure there is a university course out there that can prepare you for the kind of chaos you experience on a daily basis in the classroom setting.

For example, I am pretty sure there is no class titled “How to Handle Crying During the School Day”, yet during my student teacher’s first week with me I had 2 students cry during our Social Studies test and quite a few cry during her weaving lesson in Art. And I can’t count the number of students who feel it is their duty to inform you that someone is crying.

During the week before Spring break I think I may have said “I know _______ is crying, they will be ok, they are going to pull themselves together because we don’t need to cry over _______.” at least 6 times….for various students in various circumstances.

My student teacher just stared at me in stunned silence.

I had one little girl who cried over a question on our Social Studies test last unit (Peru) and cried over THE EXACT SAME QUESTION on this unit’s Social Studies test (Tunisia). I should have seen it coming…

Since last week I didn’t even get groceries, I guess it’s time to get back into routine and make a meal plan.

Here is what we are eating this week:

MondayPesto Pork Burgers
TuesdayChickpea Salad Sandwiches
WednesdayHeavenly Salmon Salad
ThursdayGreek Chicken and Potatoes
FridayFrozen Pizza

Grocery List:

  • Ground Pork
  • Pesto
  • Potatoes
  • Chickpeas
  • Peppers x 3
  • Pickles
  • Mayo
  • Green onions
  • Mustard
  • Bread
  • Buns
  • Dill (dried or fresh)
  • Mint (dried or fresh)
  • Cucumber
  • Salmon
  • Butter
  • Lemon juice
  • Sour cream
  • Chicken (breasts or thighs…whatever you prefer)
  • Lemon pepper
  • Olive oil
  • Cheese


I used to make these stove-top burgers all the time. I believe the original recipe is from a Company’s Coming  cookbook I once owned. They are full of flavor and so easy to make! I will serve them with some potatoes on the side.


This is a great, easy vegetarian meal!

Chickpea Salad Sandwiches


This may be one of my all time favorite salmon recipes...so delicious and flavorful!

Heavenly Salmon Salad


I’ve decided to try another version of loaded chicken and potatoes. Don’t get me wrong, the bacon/cheese combo is a no-fail hit, but I have a whole bunch of peppers in the fridge and some lemon pepper seasoning in the pantry so I thought I would try a Greek-inspired version. Wish me luck, I’m not great at improvising recipes…


Heavenly Salmon Salad

Heavenly Salmon Salad

Ever since I flipped through the pages of Jamie’s Great BritainI have been so excited to make this salad. Warm potatoes, salmon and a tzatziki-like dressing…heavenly sounds like the perfect word to describe this…salad seems less like a word to describe this, but it makes it sound healthy so let’s go with it.

Heavenly Salmon Salad

I started by getting my salmon ready. Unlike Jaime Oliver, I buy frozen, skinless, boneless salmon. So I patted it dry after it thawed, placed it in the middle of a large piece of tinfoil and sprinkled on some salt and pepper, drizzled olive oil and a cut a few chunks of butter over it. I folded the tinfoil up tight and popped it into a 375 degree oven for 20 minutes. (I always worry about under-cooking my salmon, so you might only need to cook it like Jaime says for 15 minutes at 350 degrees…)

Heavenly Salmon Salad

While that was cooking I brought half a bag of potatoes cut into bite sized pieces to a boil in liberally salted water. I cooked them until they were nice and soft.

To make the dressing I grated a whole cucumber into a bowl and added dried mint (again, sorry Jaime, the fresh mint at the grocery store looked like it had passed its prime), fresh dill (yeah, I buy the stuff in the squeeze tube so it lasts longer), 4 tbsp sour cream (did you know that Greek yogurt is $5 a container???), a lug (great word right?) of olive oil and a whole bunch of salt, pepper and lemon juice (from the little plastic lemon I have in my fridge). I gave it a good stir and let it hang out till everything else was ready.

Heavenly Salmon Salad

I served this with the potatoes on the bottom, salmon flaked on top and smothered in the cucumber dressing.

Heavenly Salmon Salad

The verdict- Ah-mazing! So fast, so easy and absolutely chocked full of flavor. Warm and creamy….I heart this so much. I will totally be making this again soon! Now to go back to those cookbooks to see if there is any other gold hiding in those pages…