Meal Plan; 19 – 23 April

My dear mother turns 75 on Monday 19 April. A big hug and awesome birthday wish to this wonderful woman, who has (and is) a big part of my life. Granted, we live thousands of miles apart, she’s back in the Viking stronghold, but we have stayed in touch much more during COVID.

I made it a habit to call her on Skype every weekend to chat about life, COVID, and share news from her family here in the US. It is tough for everyone when we cannot travel or visit loved ones. I strongly believe that I have helped her through hard times in the past year, just by being in regular contact with her.

Big shoutout to the technology companies like Microsoft, Cisco, and Zoom, for helping families communicate. Without video calls, many more people would go into depression during the lockdowns.

Technology has allowed us to reduce the distances and challenges of restricted travels, and it can often feel as we are much closer geographically when we can see each other. One obstacle that technology cannot handle is the time differences. Thankfully I’m an early riser, so we have midday calls to Denmark.

66% of our kids are back in full-time / 5-days school. They love it! The smile on their faces when the bus arrives in the morning and when they get home is priceless. You can tell a burden has been lifted from their shoulders, and they are relieved that they have social interaction with their friends again.

The next week will focus on chowders, soups and a stew, and a simple risotto dish. And a great Danish memory from the local chipper (corner grill). Nothing really Danish about a chicken, but it reminds me of my youth hanging out with good friends.

MondayBagel with egg and salamiApplesSalmon chowder
TuesdayCesar salad with grilled chickenFruit cupsThai chicken meatball soup
WednesdayBraised beef cowboy sandwich, on ciabatta rollsGranola barsViking sausage lentil stew
ThursdaySaigon Noodle salad with giant shrimpsSticky dade bars1/2 chicken with pommel frites
FridayBhan MhĂ­ sandwichGranola barsRed curry risotto with shrimp

You can nuke the food in the microwave or slowly defrost it on the kitchen counter. Once defrosted, you heat it gently on the stove or in the oven. Easy school dinners.

One day, I might get so organized that I will link the meals below to my recipes. We can only live in hope!

Stay in touch with me through social media!

  • Tried this recipe? Snap a picture and tag #vikingheartwithin on Instagram.
  • Like my page on Facebook.

Leave a Reply