This Week’s Menu: No Leftovers

Scotch eggs – we make our own breakfast sausage with ground pork and Penzey’s sausage seasoning. Ours also don’t have the crispy coating on the outside (although it looks delicious) because the eggs are baked vs. fried.

I had forgotten just how much of a difference one extra person can make when it comes to having leftovers. Like, there are none. Everything I prepare has been completely consumed at mealtime. I’ve had to separate out ‘leftovers’ for YaYu’s lunch ahead of sitting down to eat, but thankfully this is the last week of school for the year. Still, not having abundant leftovers means that our monthly food supplies are most likely going to dwindle faster than usual.

On the plus side though, I’m very happy that the girls (and Brett) eat everything I prepare, with no complaint. YaYu continues to be a bit of a picky eater, but as long as she can add her hot sauces or dried red chilis she’s usually good to go.

It continues to be very warm here, so I’m trying to prepare things in a way that heats up the kitchen the least. Most things on the menu this week will be grilled (huli huli chicken is back on the menu!), but I’ll break out the slow cooker for the risotto, Brett will make the Scotch eggs on Sunday and I’m going to let the girls prepare pork noodles on Monday because it requires working at the stove. It’s one of their favorite dishes though, so they said they’ll be happy to cook that evening.

  • Tuesday (this evening): Slow cooker risotto with asparagus and chicken; steamed artichokes (asparagus and chicken only for me)
  • Wednesday: Asian turkey burgers with sesame mayonnaise; sweet & sour cole slaw (no bun for me)
  • Thursday: Huli huli chicken; steamed rice; grilled asparagus
  • Friday: Grilled teriyaki chicken meatballs, fresh pineapple, and green pepper kabobs; steamed rice (no rice for me)
  • Saturday: Leftovers (if there are any lol); otherwise it’s YOYO (You’re On Your Own)
  • Sunday: Scotch eggs; fruit; toast (I’m skipping the toast)
  • Monday: Pork noodles; cucumber salad (just pork sauce and salad for me)

We’ll need cucumbers, bok choy, papayas and bananas from the farmers’ market this week, but otherwise we have everything on hand for meals – we bought asparagus, artichokes, cabbage, pineapple, and loads of peppers from Costco last week. We’re also planning to pick up some mint and limes at the market – it’s mojito weather!

We will probably have to go back to Costco next week for more eggs, and peanut butter. We have been going through the eggs we bought at a quick pace, and there was no peanut butter when we shopped last time. It’s still a favorite snack and gets used fairly frequently in recipes.

2 thoughts on “This Week’s Menu: No Leftovers

  1. The Scotch eggs look delicious! I’ve never had them before, but now want to try them. For us, I haven’t been as prepared as usual (trying to relax a bit more on weekends) & we’ve been scrambling a bit more for meal prep. We had spaghetti & meatballs yesterday (a favorite standby) & will have grilled burgers with gyozas tonight. Beyond that, I’m thinking tacos, and maybe risotto. M is barbecuing this weekend. We have a bunch of end of the season/school year stuff this week, so a few later events to plan for. Enjoy your time with the girls (despite the shortage of leftovers). 🙂


  2. I’d never had a Scotch egg before either but they were very, very good . . . and no carbs! I’m looking forward to having them again this weekend.

    I always enjoy your menus – they always sound good, and easy to prepare. You’ve reminded me that we’ve got some gyoza out in the freezer, so maybe next week I’ll fix those with rice and coleslaw – a family-favorite meal around here.

    I am looking forward to the summer break more than usual, mainly because YaYu’s schedule was so intense. Still, next week our attention turns to getting YaYu prepped for her trip to China. It’s always something, isn’t it?


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