Monday’s Menu

I hope you all had a wonderful holiday weekend! We enjoyed the time with lots of family – and the break from the computer!

Although…Brian wrapped up his computer for me to show that my present would soon be a “new” (i.e. used) computer because the one I’m typing on has been dying a slow death for a few months. We have an awesome computer guy that pretty much works miracles on computers for the most amazing prices, but this one is just too old. So it’s not like I didn’t see a computer. *smile*

Did you find it hard to make a menu for this week? It usually takes me about 10 minutes, but it was like pulling teeth today, We need to eat from the pantry this week (after going over our food budget- ugh), and nothing looked good to me. It took 30 minutes looking through recipes and checking our freezer and cupboards for ingredients.

I almost threw in the towel. But then I thought about what it would be like to eat pasta all week, and I pushed on through!

Monday- Greek style tortellini, artisan bread, Greek green salad

Tuesday- Chicken-spinach crepes, sauteed or roasted broccoli & cauliflower, cranberry-feta green salad, bruschetta with tomato topping

Wednesday- Slow cooker chili (this recipe using my cooked, frozen beans) over baked potatoes, cheese-onion-sour cream toppings, cut vegetable plate

Thursday- Last family Christmas celebration (not sure what I’m bringing yet)

Friday- Shrimp & vegetable curry (this recipe using shrimp instead of poultry), rice, chopped salad

Saturday- Homemade pizza

Sunday- Happy New Year!! Potato-Ham chowder, artisan bread, carrots & dip






  1. Our menu is going to be ham in as many different dishes as I can possibly think of!

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Monday’s Menu

Rain today. Lots of rain. But I was so glad we had plenty of warning that it was coming, even though it was hard to believe as we were enjoying 86 degree weather on Friday and 82 on Saturday.

Because I believed the weather reports (which I don’t always- do you?), I made the time to go with my brother-in-law on Friday to pick Italian plums (which make the BEST dried plums in the world!) before they split and molded from the rain. On Saturday, I enlisted the help of Brian and our daughter to harvest all the ripe tomatoes (that would’ve split from the rain, as well) and dried Jacob’s Cattle beans. These were nice and dry already from our weather and getting doused in rain would’ve caused them to mold.

Whew. Disaster averted. *smile*

Seriously, though- it does feel a bit good to have not been caught unawares and saved some of the food that may have spoiled.

Things were looking a bit parched around here, though, so I’m glad for the good dousing- and for the reports that it will be clearing up and heading into the 70s by mid-week.

Because I’ve still got some green tomatoes that I’d love to see get a chance to ripen!

Gee, can you guess what we’ll be eating this week? How about corn, zucchini, peppers and tomatoes?

Monday- Leftovers (hmmm, we seem to have a lot more of these without a 19 year old boy in the house….)

Tuesday- (Brian’s Birthday!) Bruschetta Tomato Topping (using Easy Artisan Bread) as an appetizer, Maple-Mustard Chicken, Roasted Beet Salad, Zucchini, Corn, & Tomato Saute, Muffin-Pan Potato Gratins- plus some chocolate dessert I haven’t decided on yet!

Wednesday- Bean and Beef Burritos, sauteed corn and peppers, green salad

Thursday- Slowcooker: Chicken & Anahiem chili stew (I’m making this up), fresh-baked chips and fresh salsa

Friday- Salmon burgers on Quick and Tender Buns, roasted potatoes and peppers, tomato salad

Saturday- Dinner at aunt & uncle’s

Sunday- Tortellini with Roasted tomato sauce





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Monday’s Menu

Oh, man, what a glorious Saturday here in the Pacific NW- sunny and 82 degrees. All the more sweet after two weeks of below normal temps and a week of rain. We had a workday and a corn feed with my family- so good.

Good news on the pepper front- stay tuned tomorrow for the Tuesday Garden Party to see how the peppers fared under their hoop house.

Also starting Monday is a week-long series on family traditions. Find out why they are important and what has worked for our family. I’m counting on you all commenting, too, so we can share fun and simple things we do with our families on a regular basis, so make sure to check in all week!

We’re using up garden produce this week and the meals are changing with the season- more oven things, warm and comforting. How about you?

Monday- (Brian’s birthday!) Lemon-Garlic Spanish Chicken & Rice Pilaf, Caesar salad, steamed garden broccoli with parmesan, chocolate cake & ice cream

Tuesday- Summer Vegetable Potato Salad (add shredded leftover chicken), artisan bread

Wednesday- Baked Chimichangas, Cheesy Rice, fresh salsa (pico de gallo)

Thursday- BLTs (made with artisan bread), Corn & Zucchini Pan Souffle

Friday- Meatball & pepper kabobs, Barley Risotto w/ garlic & spinach, tomato salad

Saturday- Pigs in a blanket (using Quick Breadstick dough), oven fries, cut up veggies

Sunday- Leftovers or a quick pasta






  1. Do you have room for a guest this week? I’m going to go and look at your baked chichimungas recipe. sounds good.

  2. You must have read my mind! I was going to email you today and ask if you had a bread stick recipe. :)

  3. The weather was so very beautiful. Reminded me why I love this place. :-)

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Monday’s Menu

Ahhh…it’s finally feeling totally like summer here with a number of days in a row with temps in the 80s and 90s. I know the rest of the country is tired of it all, but I’ve been waiting for it.

You know, that time when you can throw on a skirt and tank top and not worry about a sweater? Sit in the shade without any goose flesh when a breeze comes up? Relax in the usually cool house without reaching for that sweatshirt- even at 7:30 at night? Or, best of all, lay in bed covered by just a sheet all night long.

Don’t get me wrong. I don’t want these things all the time, but if I don’t have them for at least a little while, it just doesn’t feel like summer to me. Sorta like I missed out on something. Maybe it’s because I spend most of the year freezing- even with a foot warmer in the bed and layers of clothing that still don’t take away my chills before falling asleep.

I feel like I earned some warmth.

I just haven’t figured out how to explain that to Brian who gets hot at the drop of a hat and thinks the first time the thermometer hits 73 degrees it’s “just too hot!”

Let’s just say one of our recurring summer arguments revolves around the air conditioning…

But back to how this affects our menu- grilling and salads, baby! And any bread making is done in the early morning hours, that’s for sure.

Monday- PW’s Easy Monday Night Stir Fry (gee, even on the right night, too!), rice

Tuesday- Beet & Brown Rice Salad with Goat Cheese, grilled beef and onion kabobs (marinated in teriyaki sauce)

Wednesday- Grilled sausages, pasta salad, Caesar Slaw

Thursday- Crispy Chopped (grilled) Chicken Salad, artisan bread with roasted garlic and Gorgonzola

Friday- Grilled turkey burgers on homemade buns, oven fries, carrots (movie night)

Saturday- (guests) Grilled chicken with basic spice rub, roasted potatoes, grilled garden veggies (onions, zucchini, carrots), salad, artisan bread, brownie a la mode.

Sunday- Make-your-own pita sandwiches (chicken, veggies, feta, yogurt sauce), hummus* & cut veggies


*stay tuned this week for my favorite hummus made with sesame seeds instead of tahini (which I hardly ever have on hand when I want it…)





  1. I have plenty of extra heat here too – you are welcome to as much as you like! I’m actually pining a little for the cool of September!

  2. Jenelle says:

    I right there with you Jami! it still does not feel like summer down here in So Cal. We have had a few hot days here and there for no enough and not in a row. I’m strating to wonder if I am ever going to be able to wear shorts and skirts this year…….

  3. Kristin says:

    We are sweltering at the Country House. Come on over, I can share a little “heat” with you so that you really feel summerfied!

  4. Jenelle- what? you haven’t been able to wear shorts in So. Cal? I thought you all wore shorts all year ’round down there! :-)

  5. Your menu looks great! I’m kind of looking forward to a little cool-down this week, but I agree~we PN’s have earned a little summer! It’s nice to finally open the windows! Have a great week!

  6. Hi Jami,
    I’m passing on a blog award to you. I feel that you definitely have a blog of “substance’! I have learned alot here! You may “pick up” the award on my blog.

  7. Thank you, Sharon! I’m honored.

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Monday’s Menu

Before sharing our menu this week, I wanted to share with you one of my favorite dishes that I made yesterday:
This is Italian Sausage Pasta Primavera and I could eat it a couple times a week. Well, I could probably eat it every day, but that seems kinda excessive, so we’ll just keep it at a couple times a week. It doesn’t really matter, though, because my family isn’t as gung-ho as I am about it. Oh they’ll eat it and say it’s good, but they don’t love it like I do.
Don’t ask me how I know. I just do. They do not give this dish the respect it deserves.
They don’t know how it takes only fifteen minutes to put together, which makes it perfect for Sundays after church or nights where a quick meal is needed. They don’t know how it can change with the seasons, highlighting the garden’s current offerings (this time it was just-cut asparagus, purple sprouting broccoli, and green onions).
But I do, and coupled with the creamy, garlicky, and a little spicy (with the addition of a sprinkling of red pepper flakes) sauce, I’m in heaven. I put the leftovers way in the back of the fridge and am already dreaming about tomorrow’s lunch.
Please make this.
For our menu this week, I’ve got a bunch of spinach from the garden we had to pull up in order to line the bed with hardware cloth, so we’ll have lots of salads this week and will use the bigger leaves in cooking. We also have asparagus coming in as well as some purple sprouting broccoli.
This is the first year I’ve grown purple sprouting broccoli and I really do like it. We plant it in the fall here and it overwinters, giving us broccoli early. I actually didn’t notice it until last weekend. Who knows how long it’s been ready? It’s supposed to taste different than regular green broccoli, but it seems the same to me.
Monday- Onion, Bacon, and Spinach Tart,* salad, individual berry crisps
Tuesday- Bacon & Eggs over Asparagus, garlic toast (from artisan bread), salad
Wednesday- Slow cooker: Elk stew with spinach (I’m combining a couple of recipes) over garlic mashed potatoes, carrots and dip
Thursday- Cheesy broccoli and rice casserole (from Cook’s Country using all real foods), roasted turkey Italian sausages, salad
Friday- Slow cooker: Easy fish chowder, artisan bread, salad
Saturday- Turkey burgers on homemade buns, oven fries, vegetables & dip
Sunday- Pasta with homemade marinara
*I’ll share the recipe soon.




  1. I am excited about the hamburger buns. I am going to try those! They look so easy. Thanks!

  2. Jami,

    I am right there with you. I could eat that for dinner every night of the week too, but there is no way I’d get my family to go for it. But I am in charge of the meal plan so what I like ends up on the list more often. :) It’s good to be mom!

  3. show us the asparagus bed this time of year…please! also how deep a layer of straw do you put over the potatoes to start. my potatoes are coming up and I want to have enough cover.
    Still loving your adventures in living! thanks Dan.

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Monday’s Menu

This week’s a bit different with people coming and going in our house. So my plan is definitely subject to change!

Monday- Ravioli (alas, store-bought, but easy!) with pesto cream sauce, spinach salad

Tuesday- Lemon-Garlic Vegetable Bisque, Sweet chili peppers and meatballs, rice

Wednesday- Ham bone soup, artisan bread, carrots & dip

Thursday- Roast chicken and potatoes, baked grated carrots, tomato-olive salad

Friday- Mediterranean Fish Bake, chopped salad, artisan bread (will we ever have this? This is the third time it’s been bumped to the following week!)

Saturday- Homemade pizza with easy crust

Sunday- Pasta with Artichokes and Tomatoes, salad (bumped from last week)






  1. Tell me about the baked grated carrots. Do you mix them with any kind of sauce or cheese?

  2. Jami @ An Oregon Cottage says:

    No, I mix them with a little butter, lemon juice, salt, pepper, and garlic after they’re grated then bake them in a 350 oven for 30 minutes. Brings out the sweetness of the carrots!

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