1. ham, Pineapple Stuffing, Green Bean Casserole #3
2. Creamy Chicken Picasso w/ pasta
3. smoked pig w/ Buttermilk Mashed Potatoes
4. Salmon with Balsamic Rosemary Onions w/ rice
5. Strip Steaks with Balsamic Cream Sauce w/ Rice Pilaf with Vermicelli and Mushrooms
6. Slow Cooker Corned Beef w/ Frizzled Cabbage w/ rye bread
7. Herb Rubbed Sirloin Tip Roast, Garlic Butter Roasted Mushrooms, French Onion Casserole Changed to leftovers due to having too many leftovers!
It feels entirely too early to work on next week’s menu even though it’s already Saturday. What a short week this has been due to out of town travel for Christmas. But Saturday it is and I must plan for the week to come.
The coming week is a grand one. Art is local all week! How exciting! I’m also going to need to get the hang of cooking enough food for all three of us, not just for dinners but for leftover-based lunches as well. My tentative idea is that I should make a casserole type meal that is easily doubled early in the week to ensure good lunches for the rest of the week, but we’ll see how it goes.
Meal 1 is our annual Ham Feast. While I do like ham, I’m happy to have it just once or twice a year. We’ll be having company over to share it and I’ll be attempting a semi-new recipe for Green Bean Casserole.
Meal 7 is my excuse to make the delicious side dishes we had with my parents over Christmas. I’m not sure what I’ve got in the way of roasts in the freezer, but I’m sure something will suffice.
Meal 3 is due to Art’s request to grill something. I don’t know what he’ll pick, but I’m sure it will be tasty.
I’m going to attempt to do fish night for meal 4 – Art is hoping to do Aikido which means Lance and I can enjoy fish while he’s gone.
The new (recipes from this week’s plan come from my delicious bookmarks and the newest Cook’s Country Annual. I’m looking forward to trying out some new taste sensations!
Happy New Year Everyone :)