I liked how I set up last week’s “menu”–it was actually just a list of dinners. That worked well for me, so I’m going to do the same for this week.
Last night I made a pot roast; turns out no one else was here to eat it (moral of the story: Cook But Verify.) We’ll have something with leftover pot roast one day this week–and another time in the future.
Chicken with tomato, fennel and basil; side salad and garlic bread
Chicken tacos with rice and salad on the side
Spaghetti and meatballs, salad
SURVIVAL DINNER: Pork chops with lemon-garlic marinade, Stove Top stuffing, “winter blend” frozen vegetables. This meal can be on the table in under 10 minutes.
Meatless Friday: Tilapia with ginger and lemongrass, mashed potatoes, roasted carrots
Balsamic chicken with onions and thyme, roasted potatoes, roasted asparagus