I’m linking up with Mary Ellen Barrett’s Menu Monday feature.
It’s Columbus Day morning, and there’s no school today! I subbed 3 1/2 days last week and (so far) am down for one day this week. I’m going to savor this day “off,” do lots of laundry, clean up around here, FINALLY roast the chicken I FINALLY got, and maybe even bake a little.
SUNDAY: I realized yesterday that between my rehearsal for the Festival of Lessons and Carols (coming in December!) and the Kid’s audition for The Best Christmas Pageant Ever (also coming in December!) there was no way I’d have time to roast a chicken. Plan B was magically delicious and super-quick: Not-So-Spicy Peanut Chicken (but with a twist. I had no bell peppers, so I just used a whole onion and served the stir-fry over broccoli.
MONDAY: Roast chicken, mashed potatoes, roasted carrots.
TUESDAY: From the Department of We Didn’t Have This Last Week, Pork chops with fennel and oregano, Portuguese rice, vegetable. I still have to write up that pork recipe. It’s based on a Frugal Gourmet recipe and tastes like Italian sausage!
WEDNESDAY: Spaghetti and meatballs. Pasta Night is back to Wednesdays, at least for this week. I still have to see how the Kid’s rehearsal schedule is going to affect things.
THURSDAY: Miss Jill’s Chicken, roasted potatoes with zatar seasoning, vegetable.
MEATLESS FRIDAY: Pan-Seared Cod with Mandarin Orange Sauce. I’m still figuring out the side dishes.
SATURDAY: Fiesta Chicken Tacos, cilantro-lime rice, raw vegetable platter. I’ll be doubling or maybe even tripling this recipe so I can have quick and easy taco filling in the freezer for dinner emergencies!
SUNDAY: The Kid and I BOTH have rehearsals at nearly the same time. I have to work out his transporation to his rehearsal and we’ll need an easy-to-prepare dinner afterward. Hamburgers, baked beans and a pasta salad might do the trick!
Now that I have this week’s plan figured out, it’s time to work out how we’re all going to get through the next 2 months of rehearsals times two. I foresee a lot of triple batches and Survival Dinners in our future! Stay tuned!