1. Baked Eggs with Crispy Hash Brown Crust
2. Leftover Night (voice/choir)
3. Makhani Dal (Whole Black Lentils with Ginger, Garlic, and Butter) w/ Naan Out
4. Pan-Seared Steaks w/ pan sauce w/ Panera’s Mac and Cheese w/ broccoli w/ broccoli risotto
5. Eye Round Roast w/ Horseradish Cream Sauce w/ Sautéed Mushrooms Out
6. Chicken Chimichangas
7. Potato-Crusted Halibut with Tartar Sauce w/ Panera’s Mac and Cheese
This week is a pretty straightforward week for meal planning. No commitments that I need to plan around, aside from the usual voice/choir night when we’ll have leftovers. There is a chance we’ll have to have a second leftover night, but that depends on what the status of the fridge is. I’m also hoping to put away a few servings of meals in the freezer so that Art will have some variety when he’s home alone for a week in March.
I used two cookbooks for meal planning this week. The Dal recipe comes from 660 Curries and meals 6, 7, and the mushrooms in meal 5 come from the 2011 Cook’s Country Annual. I’m hoping that this signals the start of a trend of getting back into using my cookbooks for meal planning. The other new (recipes come from my google bookmarks.
I hope to serve some sort of veg side with meals 6 and 7, but I haven’t been inspired by anything yet. I might end up just serving them with salads nothing better comes to mind. I feel like we’ve been eating a lot of salads this winter – I can’t wait for market season to start up again.
Meal 1 is a holdover from last week since we ordered pizza due to my moping about Art being gone.
As far as meat goes, I picked New York Strip Steaks (meal 4) and an Eye Round Roast (meal 5) from the freezer for use in meals this week. Don’t tell Lance, but meal 3 is meatless. Shhhh.