1. smoked pork ribs w/ Slow Cooker Baked Beans w/ Sweet Potato Fries w/ Aioli
2. Top Round Roast Beef w/ Bread
3. Spinach Salad with Warm Bacon Dressing w/ Bread
4. Fiesta Chicken and Rice Out
5. Meatloaf w/ Creamy Tater Tot Casserole
6. Sugar-Seared Salmon with Cream Sauce w/ Stir-Fried Green Beans Changed to Pasta with Sausage, Basil, and Sundried Tomatoes due to Art’s upcoming travel
7. Saffron Risotto with Pancetta, Tomatoes, and Sausage
Treat: Sopapilla Cheesecake
I realized at 11:30pm on Saturday that I had yet to plan the week’s meals. Oops. So I’m up much later than I’d like to be, because these things must be done before Sunday!
Meal 1 is a holdover from last week. We had planned to smoke ribs on Saturday but then it rained and even (!!) snowed. In October. What’s up with that?
As a change from summer meal planning which tends to revolve around the veggies I have, meal planning now seems to be revolving around the meat in the freezer. Meals 1, 2, 3, 5, and 7 will reduce our massive supply of cow and pig. Sadly I’ve still got to buy chicken breasts and fish at the grocery store.
I’ve also got a few time constraints this week so meals 3, 4, 6, and 7 should all be somewhat quick for those nights when I want to get something on the table before 9pm. The rest of the meals probably won’t be on the table until 9pm because I have a horrible habit of neglecting to read dinner (recipes until 5pm and then get shocked when they’ve got instructions like “marinate for 1 hour.” Eek. I try to make notes about these things in my copy of the meal plan, but I’m still prone to failure.
This week has an unusual addition – a sweet treat. It’s rare that I make dessert type foods, but I saw a recipe for Sopapilla Cheesecake, two things I love, and it has been calling to me. So I’d better go ahead and make it!