1. Herb Rubbed Sirloin Tip Roast, Garlic Butter Roasted Mushrooms, French Onion Casserole
2. Gwen&Lance-Crispy Oven-Fried Cod w/ Lemon Wine Butter Sauce w/ Parmesan Garlic Roasted Potatoes, Art-leftovers
3. Cheeseburger Pie
4. Spice-Crusted Grilled Pork Tenderloin w/ Chantilly Potatoes
5. Gwen-out, Art&Lance-leftovers
6. BLT Pasta
7. Deviled Chicken w/ Tomato Mac and Cheese
Yet again, it feels entirely too early to be planning meals. I blame this on the fact that this week has felt largely like a week of vacation. Lance’s classes don’t start for another week and Art has been working from home. Time doesn’t move in quite the same way when we’re all home all day.
Last week’s meal plan went mostly as planned until the end of the week, and then I realized we had a huge amount of leftovers so meal 7 from last week got bumped forward to be meal 1 of this week. I blame this on the existence of lunch meat which meant a few lunch meals, which normally consist of leftovers, ended up being sandwiches instead.
I turned to the newest Cook’s Country Annual for meal planning this week. Meals 4, 6, and 7 all use (recipes from that tome. Meals 2 and 3 are from my delicious bookmarks. All new (recipes this week, what fun!