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Meal Plans


August Camping Weekend

Friday Dinner: Grilled Shrimp Packets with Rosemary and Garlic, served with Grilled Baguettes and Rhubarb Cocktails.

Saturday Morning: Bagels with Lox, Cream Cheese, Heirloom Tomatoes, Red Onions, Capers, and Lemon Wedges

Saturday Lunch: Mozzarella, Basil, Tomato Paninis

Saturday Dinner: Chicken Fajitas with Pinto Beans, Fresh Sliced Avocado, Pico de Gallo, and Peach Gin Fizz Cocktails.

Sunday Morning; Breakfast sausage, bacon, fireside biscuits, and hard-boiled eggs.

Week of March 25

Sunday Brunch: Breakfast Brioche with Prosciutto, Pesto, Feta, and Artichokes, served with Baked Eggs

Sunday Dinner: Beecher’s Macaroni and Cheese!

Monday: Chicken Fajitas with onions, peppers, beans, and rice

Tuesday: Barn/Bowling/Leftovers

Wednesday: Slow-Cooked Sausage Ragu over Penne

Thursday: Salmon Burgers and Caesar Salad

Friday: Date Night!

Saturday: Palm Desert!!

Week of March 18th

Sunday: Beef Short Rib Ragu with sauteed mushrooms, popovers, and wilted watercress

Monday: Roasted Cauliflower and White Bean Soup with Aged White Cheddar

Tuesday: Grilled Paninis with Artichokes, Feta, Prosciutto, and Pesto

Wednesday: Gourmet Meatball Subs

Thursday: Dinner at Canlis!

Friday: Date Night

Saturday: Neighborhood BBQ with Burgers and Goat Cheese Stuffed Peppers

Week of March 5th

Sunday: Meatloaf, Truffled Mashed Potatoes, and Caesar Salad

Monday: Baked Salmon topped with dill and lemon medallions, herbed quinoa, and caesar salad

Tuesday: Reubens

Wednesday: Wild Mushroom Souffle with grilled vegetables

Thursday: Grilled Prime Rib, Sauteed Mushrooms, and Roasted Potatoes

Friday: Fettucine Primavera

Saturday: Fish Taco Bonanza

Baja Fish Tacos with White Sauce

Week of December 4th

Sunday: Milk Braised Pork Shoulder with roasted parsnips and turnips and a mixed green salad

Monday: Hamburgers with chanterelle mushrooms, avocado, bacon, and meunster

Tuesday: Grilled Salmon with Quinoa Cakes and Sauteed Chard

Wednesday: Mystery Dinner – Whatever in the fridge looks good

Thursday: Grilled Ham and Cheese

Friday: Book Club!  Spinach Feta Triangles and Crostini with Goat Cheese and Chutney to start, followed by Chicken Pot Pie and Winter Salad with Pomegranite and Blue Cheese, finished with chocolate mocha mouse

Week of September 25

(I didn’t get to take pictures/do posts yet of any of these, but email me at if you want recipes for any!)

Sunday: Slow Cooked Lamb Shoulder Served with Potato Pancakes and Tomatoes Provencale

Monday: Chicken Breasts Baked with an Artichoke-Olive Sauce Medley, Served over Penne

Tuesday: Grilled Ham and Cheese Sandwiches with Granny Smith and Honey Mustard

Wednesday: Seared Sea Scallops, served over Mixed Field Greens tossed with Slow Roasted Tomatoes

Thursday: Book club at Ilas!

Friday: Double-date with The Clements: Filet of Beef with Herbed Cream Cheese Filling, Truffle Mashed Potatoes, Caesar Salad and Parmesan Dill Biscuits

Week of July 4

Saturday: Kale, Sausage, and Gruyere Frittata

Sunday: Dungeness Crab Cakes on a bed of mixed greens dressed with an emulsified lemon, anchovy dressing

Monday: Bucatini Pasta with garlic, anchovy, and olive oil tossed with radish bulbs and greens sauteed with green garlic and chives and finished with a fried egg

Tuesday: Fennel & Kohlrabi Gratin, served with NW Salmon Burgers

Week of April 16, 2011

Sunday: Hamburgers with sauteed onions and mushrooms, served with grilled fennel

Monday: Pea and Bacon Risotto

Pea And Bacon Risotto

Tuesday: Happy Hour at Sazerac

Wednesday: Seattle Restaurant Week at The Corson Building

Thursday: Samoan Style Tuna and Cucumber Salad

Friday: Farewell Happy Hour with Henk

Saturday: Carbonara made with Hand-Farmed Organics’ Farm Fresh Eggs, topped with Pork Belly

Week of February 27, 2011

Sunday: Oscar Party at Daniel & Julies

Monday: Spaghetti and Meatballs, served with Caesar Salad

Tuesday: Smoky Chicken Paprikash, served over brown rice

Wednesday: Shrimp and Tofu Yakisoba with mixed vegetables

Thursday: Happy Hour at Maximilien

Friday: Broccoli, White Bean, and Cheddar Soup, served with Skillet Cornbread

Saturday: Dinner at Lark

Week of  February 13, 2011

Sunday: Crabmeat Gratin with Mushrooms and Artichokes, served with Caesar Salad

Monday: Seared Black Cod served on Pommes Paillasson topped with Chanterelles

Tuesday: Pork Saltimboca with Marsala Sauce, served with baby asparagus and brown rice

Wednesday: Baked Penne with Chicken and Sun-Dried Tomatoes and Chop Salad

Thursday: Gingered Stir-Fry with Shrimp and Snow Peas

Friday: Dinner out at Quinn’s Pub

Week of January 9, 2011
“Everything but the kitchen sink” – I just received the new Food & Wine magazine and I’m desperate to make everything in it. But…before I do I’m going to make myself do a weeks worth of meals using only things I’ve already got in my fridge, freezers, and cupboards. Here’s what I came up with:

Sunday: Roast Turkey served with Baked Mushroom, Bresaolo, and Cheese Bread Stuffing, roasted brussel sprouts, mashed potatoes, and gravy.

Monday: Mama’s Old-Fashioned Meatloaf, served with savory spoonbread, and mixed greens

Tuesday: Drinks at Re:Public

Wednesday: Sausage Rolls in Puff Pastry (I know this sounds gross..but the recipe looks great, so I’ll report back)

Thursday: Bookclub at Ila’s reading The Immortal Life of Henrietta Lacks

Friday: Dinner out at Luc

Week of January 2, 2011

Sunday: Artichoke Hearts, Prosciutto, and Fettucine

Monday: Tom Kah Kai Soup with Shrimp Dumplings to Start

Tuesday: Penne Pasta tossed with Vodka sauce, Spicy sausage, Olives, and Peas

Wednesday: Israeli Couscous with Currants and Almonds

Thursday: Chicken Yakisoba with Stir-Fried Vegetables

Friday: Pan-Seared Red Snapper with Wilted Greens and Grilled Roma Tomatoes

Saturday: Dinner out with Andy (aka The Scarecrow) before The Wizard of Oz!

Week of December 5

Sunday: Grilled Portobella Sandwiches with Roasted Red Peppers and Goat Cheese

Monday: Israeli Couscous with slow roasted tomatoes, raisins, and toasted almond slivers

Tuesday: Dinner by Maman!

Wednesday: Tossed Quinoa Salad with Scallops and Snow Peas

Thursday: Ham and Cheese Puff Tart to start followed by Burgers with a topping bar and green salad

Friday: Sushi

Saturday: Dinner on Vashon Island

Week of November 28

Sunday: Oven-Braised Pot Roast with a red-wine reduction sauce, Old Fashioned Macaroni & Cheese, Spinach Salad, and Brownies for Dessert

Monday: Organic Beef Hamburgers with Bacon Jam, Carmelized Onions, and Stilton Cheese (that’s right…bacon jam!)

Tuesday: Chicken Yakisoba with Vegetable Medley

Wednesday: Scallop ‘Po Boys with Spicy Mayo

Thursday: Champagne, Champagne, and more Champagne (aka, private shopping event at Nordstrom)

Friday: Sausage Stuffed Portabella Mushrooms

Week of October 10

Monday: Tha-Irish Beef Brisket Compliments of Matthew Rhodes

Tuesday: Duck Choo Chee served over brown rice

Wednesday: Dinner at Crow

Thursday: Potato Leek Soup and Grilled Chicken, Quinoa, and Mixed Greens

Friday: Seared Scallops served over a bed of mashed potatoes with a lime chipotle puree.

Week of October 2

Saturday: Crab cakes and curry mayo with wilted spinach salad

Sunday: Roast Chicken, Saffron Rissoto, and Artichokes with Wild Mushroom Pastries to Start

Monday: Joyous Ginger Mussels and Panzanella Salad

Tuesday: Old fashioned meatloaf, truffled mashed potatoes, and roasted veggies

Wednesday: Quinoa with cilantro pesto and grilled chicken

Thursday: Flautas by Matt

Friday: Dinner out at Anchovies and Olives

Week of September 19

Sunday: Dinner at Flying Squirrel Pizza

Monday: Easy Braised Short Ribs with Balsamic reduction and egg noodles

Tuesday: Black cod, fingerling potatoes, chive puree

Wednesday: Dinner at Tavolata

Thursday: Book Club! (Reading Super Sad True Love Story)

Week of July 18

Sunday: Smoked Salmon Deviled Eggs to start. Followed by Grilled Pork Tenderloin, Mixed Green Salad, and Skillet Cheddar Cornbread.

Monday: Greek bruschetta to start. Followed by steamers in dill, butter, and white wine, crusty bread, and corn on the cob.

Tuesday: Sesame noodles with seared tofu and spinach

Wednesday: Matt’s Birthday Dinner at Jak’s Grill

Thursday: Portobello Mushrooms Stuffed with Italian Sausage

Friday: Reuben Picnic on Lake Washington. Served with old fashioned potato chips and dill pickles.

Saturday: Matt’s Birthday Camping Trip

Week of June 6

Sunday: Split roast chicken breast, served with savory bread pudding, and mixed green salad

Monday: Surf ‘n Turf Caesar with grilled shrimp and grilled steak tips

Tuesday: Portobello Mushrooms Stuffed with Italian Sausage

Wednesday: Old fashioned hamburgers and Caesar salad

Week of February 28 (Fresh From The Farmers Market)

Fresh From The Farmers Market

Thrilled that the warm weather is here and eagerly trying to push winter out the door this week’s meal plan features lots of fresh veggies. Also, knowing that I’ve got a busy work week ahead I’ve planned meals that will provide delicious, easy, and affordable leftovers.

Sunday: Steak, Wilted Spinach Salad, Twice Baked Potatoes

Monday: Taking a cooking class at Blue Ribbon Cooking School: Mastering the Art of French Cooking

Tuesday: Chicken with artichokes and angel hair pasta

Wednesday: Pappardelle with asparagus and fava beans

Thursday: Autumn squash risotto with white truffle oil

Friday: Burgers with sauteed mushrooms, Grilled eggplant with fontina and arugula, and roasted beets with fennel oil

Saturday: Grilled swordfish, quinoa, artichokes, Roman style with garlic and mint

Week of February 7th (Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten)

Saturday: Boeuf Bourguignon

Sunday: Chicken with Morels and Brown Rice

Monday: Mussels in White Wine with Crusty Bread

Tuesday: Warm Mushroom Salad

Week of January 9th

Saturday: Good ‘ol fashioned spaghetti and meatballs, garlic bread, and a fennel, citrus salad

Sunday: Creamy cauliflower and Gruyère soup, followed by seared scallops, sautéed spinach, and quinoa

Monday: Herb crusted salmon with roasted vegetable salad and goat cheese

Tuesday: Yakisoba and garlic bok choy

Wednesday: Chicken fajitas with spanish rice, beans, and avocado

Thursday: Grilled filet mignon, mashed garlic potatoes, and sautéed mushrooms.

Christmas Eve Dinner

First course: Potato Pancakes with Smoked Salmon, Caviar and Dill Cream, Croque Monsieur Bites, Tenderloin on a baguette toast with horseradish creme

Main course: Pan Roasted Chicken with citrus sauce, Risotto with bacon, herbs and almonds, Mixed greens with hearts of palm and a cilantro emulsion dressing, and Cheddar Popovers

Dessert: Lemon Bars and Bread Pudding

Week of December 2, 2009

Wednesday: Chicken Pot Pie with an Arugula, Carmelized pear, and Walnut Salad

Thursday: Beef Stroganoff with egg noodles and steamed broccoli

Friday: Artichoke and Gruyère Pizza, Pepperoni and Sliced Olive Pizza

Sunday: Mushroom Pot Roast and Mashed Potatoes

Monday: Seared Scallops, Sauteed Spinach and Garlic, Cilantro Rice

Wednesday: Spicy Italian Sausage and Red Sauce

Week of November 16, 2009

Monday: Damn Good Meat Loaf, Sauteed Mushrooms, Caesar Salad

Tuesday: Green Curry and Chicken served over a bed of coconut rice

Wednesday: Tuscan Bruschetta

Thursday: Gemelli Pasta tossed with olive oil, sun-dried tomatoes, and Gruyère cheese

Friday: Dinner out celebrating with Matt

Saturday: Baja Fish Tacos

Sunday: White Bean Chicken Chili & Crusty Bread

Week of November 9, 2009

Sunday: Elegant Fish Chowder, Caesar Salad, Crusty Baguette

Monday: Chicken with Artichokes and Angel Hair

Tuesday: Barn night

Wednesday: Family dinner

Thursday: Bruschetta

Week of June 26, 2009

Friday: Grilled Salmon Burgers served with a side salad of mixed greens, topped with blue cheese, apple, and roasted walnuts.

Saturday: Taco Bar Extravaganza

Sunday: Mushroom Bisque

Monday: Lobster ravioli tossed with Alfredo. Served with garlic bread and simple green salad.

Tuesday: Grilled Chicken, Quinoa, and sauteed spinach

Wednesday: Corn and crab chowder with bacon. Served with crusty bread.


  1. Angela says:

    I LOVE the additions. Although, I still can’t see myself sitting down every Sunday to do this- I may be inspired to sit down once a month to think of some fun ones. I would like you to describe your recipe binder in more detail- what are your categories? Do things ever get removed from the binder?
    Oh- can the picture on the top be you in your apron instead? I think that would be adorable. Or are you trying to be somewhat anonymous?

  2. jfunfun says:

    Great blog!! I love it!

  3. Mike says:

    I am envious of the mushrooms stuffed with sausage.

    My wife doesn’t like ‘shrooms so we aren’t like to have those.

    Good looking menu.

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  6. vps best says:

    I do not even know how I ended up here, but I thought this post was good. I do not know who you are but certainly you are going to a famous blogger if you aren’t already 😉 Cheers!

  7. rtyecript says:

    I really liked the article, and the very cool blog

  8. electric says:

    I’m glad that I’ve found your website. What a splendid blog! I admire how detailed each of the entries are. They are well balanced – amusing and informatory – and the pictures are cool too.

  9. Mccarty says:

    Ive been absent for some time, but now I remember why I used to love this blog. Thank you, I will try and check back more often.

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