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 MENUMonday
Grilled Trout with lemon + Savanyúság
Kids - Grilled Cheesy Fries
Tuesday
Kids - Chicken Soup
Wednesday
Roast Chicken Legs with braised red cabbage
Kids - Chicken Tenders with Carrots
Thursday
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
