1. Mom’s Chicken w/ Sautéed Chard with Pancetta
2. Greek Chicken Pasta
3. Parmesan-Roasted Broccoli w/ Filet Mignon with Fresh Herb and Garlic Rub
4. Turnip-Potato Gratin w/ Lemon Grilled Chicken Breasts
5. Chicken with Creamy Mushrooms and Snap Peas w/ rice
6. Slow Cooker Lemon and Dill Salmon with Spinach w/ pasta
7. Three-Cheese Baked Penne
This week involves two details to take into consideration during the meal planning process. The first is that Art will be away from home all week for business travel and the second is that I have quite the bounty of vegetables from my CSA and the Farmer’s Market.
The cookbook I picked for the week is the same Cooking Light Annual that I’ve been working through for the past few weeks. Those (recipes are featured in meals 1, 3, 4, and 7.
Lance and I will be having fish one night, since Art won’t be around. I have a bit of trepidation about making salmon in the slow cooker, but I’m very curious to see how it will go.
The main challenge is using all of the CSA and market veggies. We’ll be having salad with most meals this week to use up the salad blend, head of green leaf lettuce, and radishes. Many of the (recipes call for green onions and parsley. The dill will go with the salmon. The rest of the veggies are easy to find in the recipe titles. It amazes me that, even with the local produce, half of my grocery list for the week is produce.
You’ll notice that it’s also a chicken heavy week. That wasn’t really planned, but we do like chicken and tend to eat more of it than other meats as a result. Aside from Mom’s Chicken, all of these (recipes are new to me, so I’ll be posting them after trying them out and updating this post with links.