Weekly Menu #623 And The Book Of The Week

 


This week I’m taking my taste buds to Hungary, a cuisine that thrives on rich paprika, warming stews, and hearty comfort foods. From smoky lentil soups to creamy chicken paprikash, I’ve built a high protein menu that leans on chicken, pork, fish, legumes, and plenty of dairy., keeping beef to a minimum while still celebrating the bold, soulful flavors Hungarian cooking is known for. It’s a menu that feels both nourishing and indulgent, perfect for the last stretch of summer.

On the reading front, I’ve picked up Remain by Nicholas Sparks and M. Night Shyamalan, two storytellers I have a definite love-hate relationship with. Sparks has a way of pulling emotions out of me whether I want him to or not, and Shyamalan always leaves me guessing whether I’ll get a brilliant twist or something a little unhinged. Either way, it should be an interesting pairing, and I’m curious to see how this collaboration unfolds.

WEEKLY MENU

Monday

Grilled Trout with lemon + Savanyúság

Kids - Grilled Cheesy Fries

 

Tuesday

Lentil Leves

Kids - Chicken Soup

 

Wednesday

Roast Chicken Legs with braised red cabbage

Kids - Chicken Tenders with Carrots

 

Thursday

Pork Tenderloin Paprikás

Kids - Pork with Butter Noodles

 

Friday

Baked Pike-Perch with dill potatoes

Kids - Fish Sticks and Fries

 

Saturday

Grilled Chicken Skewers with paprika marinade + cucumber salad

Kids - Chicken and cucumbers

 

Sunday

Leftovers Night

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