Last week’s menu recap:
Whole foods was all out of scallops (grrrrrr) so I made the orzo with shrimp instead. SO flippin’ glad I did, because it was amazing.
I ended up making Monday night a scrounge night, and moved the one pot wonder to weds. It was just ok. A bit slimy for my liking, and I put in too many red pepper flakes. Spicy!!!
Back to Tuesday. I have decided that recipes that require excessive “meat handling” are not my fave. The chicken was really good, but who wants to wash their hands 75 times during meal prep? It went something like: Pull one chicken breast from package, and put into the ziplock, wash up, grab the mallet and pound said chicken, then remove to a plate, wash, rescue child from top of kitchen table, start on the next chicken breast, wash, mallet, plate, wash, stop child from emptying ziplock box contents…
Anywho…you get the idea. Just the prep alone seemed to last an hour due to the constant stop and start and hand washing. Here is the finished work of art heading into the oven. (Finally)
The rest of the week did not go according to plan. Our CSA was out of spinach, so the salad planned for Thurs ended up being Amy’s burritos. Friday, Dave went to a baseball game with a buddy, and I think I made a PB and Honey sandwich for myself. Yum. Since we still have the pork chops and bacon, they are on the menu for Sunday.
Here is the full menu for the week:
Sunday: Apple and bacon stuffed pork chops.
Monday: Chicken tostadas using chicken from the crock pot.
Tuesday: I am going to give irish nachos a go using the remainder of our shredded chicken. Should be interesting! I am using this recipe for inspiration, but making a few changes.
Wednesday: Quinoa summer salad
Thursday: Grilled steak with wild rice and honey roasted carrots
Friday: Left over steak will be used to make cheesesteak sandwiches. Have I mentioned that everyone needs a toaster oven?
Saturday: Filled pancakes. I will have both strawberries and blueberries.
Hope everyone gets to enjoy a long weekend!
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