What’s For Dinner? Mar 6 – 12

This weekend was a blast, and exhausting at the same time.  We made it through the Pokemon Party.  And we did build a veg bed only to later have second thoughts because of our termite-riddled Southern location.  Of course with everything going on menu planning was the last thing on my  mind Sunday Night.  We managed to scrape together a leftover meal from items in the fridge and freezer.  Lovely fishcakes and ranch coleslaw.  It went over well with three of the four eating.  Lucy opted for leftover beef hash and potatoes although she did enjoy the ranch coleslaw.  Lolly on the other hand would have eaten every available fishcake.  She wolfed down two before I told her to stop so Daddy would have one for his leftover lunch!  And our Little Miss Chatterbox was even the first one done with dinner!  Her cries of “I’m still hungry” were met with an arched eyebrow and pursed lips.  I told her to let her dinner settle for a few minutes and even then she went back for a piece of fruit.  I’m sensing a growth spurt coming on!

Monday – The I’m-too-exhausted-to-grocery-shop-so-let’s-just-scrounge-what-we-can-to-make-dinner Night – Fishcakes and Ranch Slaw.

This is my first time using the recipe shortcode… please be gentle!

Leftover Night Fish Cakes

  • Servings: 4
  • Difficulty: easy
  • Print

A great way to use leftover fish for a quick and easy dinner


  • 1 red pepper, diced very small
  • 1 sweet onion, diced very small
  • 1 tbsp ghee
  • 2 cups flaked cooked fish
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, crushed
  • 1 tbsp fresh lemon juice
  • 1/4 cup mayonnaise (could easily be paleo mayo)
  • salt and pepper to taste
  • 1/4 cup breadcrumbs, for dredging
  • 3 tbsp of your favorite cooking oil
  • fresh lemon wedges


  1. Heat ghee in a frying pan over medium heat. Add red pepper and onions and saute until translucent.
  2. Combine the next 7 ingredients (fish through seasoning). Add the sauteed peppers and onions. Stir to combine.
  3. Place 1/4 cup of breadcrumbs in a small plate. Use a disher or your hands to form 4 oz patties. Dredge the patties in breadcrumbs.
  4. Heat your favorite cooking oil until it begins to shimmer. Gently place the patties in the oil.
  5. Cook for a bout 2-3 minutes and then flip and cook the other side until golden brown and delicious. Be careful flipping and plating they may still be very loose and fall apart. But that’s okay. They’ll still taste good!
  6. Serve with fresh lemon wedges.

For the coleslaw I shredded some cabbage that was lurking in the fridge along with a couple stalks of celery and a few carrots.  I added a dollop of light ranch dip (not dressing) to the dregs of a container of greek yogurt (about 1/2 cup left).  Mix it up until well combined.  This truly was a mish-mash of leftovers and lurking ingredients, but it hit the spot alongside the fishcakes!  I don’t think I need a recipe card for the coleslaw. 😉

Tuesday – Taco Tuesday – Lolly requested beef fajita style tacos.  We’ll see if Kroger has a flank steak on sale.  If not a rump steak or ny strip (or whatever is on sale!).  I’m going to dry marinate these starting at about 5:15 (right before we leave for dance).  I’ve got some Tex-Mex seasoning that I mixed up a while ago and has been sitting forlornly on my spice cabinet shelf.  I don’t remember the exact ratios but it contains Chili Powder, Cumin, Garlic Powder, Onion Powder, Salt, Pepper, Jalapeno Powder, and Dried Cilantro. Then when we get home from Lolly’s dance lesson I’ll give the steaks a quick grill (on my newly seasoned grill pan!) with a cut up strips of pepper and onion alongside.  I’ve got the Taco Tuesday side dish round up down pretty well these days!  I supervise the meat and peppers/onions while making the salsa in the blender.  Kevin shreds the cheese and sometimes dices a tomato or shreds some lettuce.  Lolly makes the guacamole.  She uses a mashed potato masher and a bit of jalapeno and garlic that I mince for her.  Lucy sets the table and gets drinks (she can’t be trusted to grate cheese and abhors the avocado).  Once the meat has come off and is resting I start heating tortillas while the vultures circle.  Usually youngest gets the first taco (since she generally takes the longest to eat and is usually very tired after dance and is almost ready for bed).  I’m usually the last to sit (if I sit at all) because these usually get wolfed down so quick I’m heating tortillas as fast as they can fill them and eat them!  I’d like to say this is a nice family around the table meal, but sometimes is a standing room only feast.  All in all Taco Tuesday takes about 20 minutes to cook (not including marinating time) and about 10 seconds minutes to eat!

Wow…must get a move on or I’ll still be writing this post at dinner time:

Wednesday – Gnocchi with Turkey, Butternut Squash and Kale.  I think I made something very similar a few weeks ago with leftover chicken.  I don’t know.  I throw it all in my largest frying pan to saute and hope for the best.  While the squash is sauteing along with an onion I simmer the gnocchi.  When the gnocchi is done it too goes in the frying pan along with the chopped cooked turkey and a ladle full of pasta water (and possibly some broth) to bring it all together.  The kale goes in for the last few minute to get wilted and soft before serving.  I could make a salad but it kinda already has one with the kale, squash and onions.

Thursday – White Chicken Chili.  We (I) were (was) soooooo tired after the Pokemon Party that the White Chicken Chili thing didn’t happen on Saturday.  Instead Lolly opted for a Birthday Dinner to Augsberg Haus in Evans, GA.  I went in my slippers cause my feet were aching!  I don’t think anyone was looking at my feet but I just couldn’t stand the thought of shoes.  Don’t judge.  So instead we’re having this recipe on Thursday.  Kevin gets it easy tonight because this is a slow cooker recipe.  I believe I mentioned last week, my family could eat Tex Mex all week long and not fuss.

Friday – Meatless Pizza for Lent!  Nothing as fancy as a meatless Poke-pizza this time.  I’m thinking zucchini rounds instead of pepperoni and maybe a red pepper garlic sauce instead of traditional tomato red sauce.  Lolly’s request for a white pizza has fallen on deaf ears this week.  Next week Lolly, next week!

Saturday – Ikea Casserole – How do you solve a problem like Ikea?  With an allen wrench and a bag of meatballs.  We have a bag of Ikea meatballs lurking in the freezer in the basement.  I’ll make up chunky mash and spread it in the bottom of a pyrex pan.  Top with meatballs (sort of wedge them into the mash) and top with the sauce.  It makes a sort of casserole.  I took this to church once when we lived in England after visiting the Ikea in Milton Keynes (I miss being able to pop right out to Ikea sigh) and it sparked a few jokes and wry looks, but every bit was eaten.

Sunday – Lolly must have a hankering for beef this week.  She requested Spag Bol (or Spaghetti Bolognese for our American readers).  I’m going to make this with ground beef but follow Jamie’s Pregnant Jools Pasta recipe from his 30-minute meals book.  It has lots of hidden veggies in the mix, and is a great way to sneak some veggies into a picky persons diet.  Lucy, who is mostly anti-veg, doesn’t ever complain when we eat this even though she knows it has carrots, celery, onion and peppers in the sauce.  I’m going to try to serve this with spaghetti squash to the hungry horde, but I know there will be at least one conscientious dissenter (Lucy!).  She’s a big girl now…she can make herself pasta.  A green salad with a lemony dressing is always good along side!

For desserts this week I’m making Strawberry Rhubarb Flumble.  Don’t get me started on the checkers at Kroger not knowing what Rhubarb is, how to search for it in the computer or key in the item number (10 minutes of faffing about in the check out line because they had no idea…I think all checkers should be given a tour of the produce section, and a seasonal pop quiz).  It was almost as bad as asking for Parsnips at Giant.

Photo Credit: https://www.bbcgoodfood.com/recipes/2239/ultimate-fish-cakes  Note:  This was almost the recipe I used, but decided to go potato-less for quicker prep.  In retrospect some fresh parsley would have been a great addition!

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