Weekly Menu 5-19-2025
Last week was exciting! First, we celebrated Mother’s Day on Sunday and my hubby’s birthday, last Friday. As usual, his idea of the perfect dinner consists of steak, potatoes, and wedge salad.
Pictured above are the Pork Tacos we made during the week – so good! You can find the recipe here!
Monday
This recipe comes from How to Feed a Loon and consists of seared pork chops with a creamy caper sauce—it sounds delicious! I would normally serve this with creamy mashed potatoes as pictured, but I have a tube of polenta that I plan to dredge in flour, season, and sauté slices to serve slightly tucked under the pork.
Seared Pork Chops in Caper Sauce
Served over Breaded Sauteed Polenta Slices
Tuesday
We love Ahi! And this is one of those dinners we have on repeat from Chew Out Loud! It has incredible flavor. The ahi is marinated in soy sauce, lemon juice, and sesame oil with seasonings and spices before searing over high heat for a very short time. The idea is to serve this fish slightly raw. Serve over greens, if desired, and drizzle with Sriracha mayo. So good! We’ll serve it tonight with noodles and a salad!
Marinated Seared Ahi
Easy Garlic Sesame Noodles
Orange Salad with Sweet 'N Sour Dressing
Wednesday
It’s Asian night – at least this week, and the star of the show is Sweet and Sour Pork from the Recipe Critic. This recipe is on repeat when I’m looking for a good sweet and sour Asian-like recipe. Peppers, pineapple, garlic, and onion smothered in a good sweet and sour sauce that’s to die for!
Sweet and Sour Pork
Steamed Rice
Cream Cheese Wontons
Thursday
Another recipe from A Garden for the House is Chuck Roast in the Instant Pot, which reminds me of Mom! I loved her cooking, and this takes me back in time. Cooked with carrots, potatoes, and onions, oh my – it’s all delicious and the roast is fork-tender. It’s a comfort dish at its best!
Chuck Roast in the Instant Pot
Garden Salad w/ Fav Dressing
Friday
The best thing about roast beef is the leftovers! Traditionally, I would serve this with white bread, halved on the diagonal, topped with shredded roast beef, and then smothered in gravy with all the veggies and the potatoes on the side. But I must admit, looking for an image, I found this recipe from The Cookie Rookie that raised the bar! Now, I must try it! Toasted bread is topped with mashed potatoes (yum), leftover roast beef added, and then shredded gruyere. The bar is raised, and this is a must-try! Serve this with leftover carrots – and I’m in heaven!
Open-Faced Hot Roast Beef Sandwiches
Leftover Veggies
Saturday
It’s time for pizza! It’s my fav and I could probably eat pizza at least twice a week, but then sanity returns. I have puff pastry, and this recipe from How Sweet Eats fills the bill. It’s super simple – I’m all in when it comes to puff pastry, marinara sauce, and pepperoni with shredded cheese! If you’re looking for a winner, this. Is. It!
Homemade Pizza
Garden Salad with Italian Dressing
