1. Gyro Meat with leftover Cucumber Yogurt Sauce w/ Greek Potatoes 2. Slow Cooker Creamy Pork Tenderloin with Vegetables w/ rice 3. Broccoli, Bacon, Cheddar Quiche w/ Ham, Brie, Peas Quiche 4. Moroccan Chicken w/ Quinoa with Squash, Garbanzo Beans, and Cumin 5. Filet Mignon with Mushrooms w/ Swiss Chard Strudel 6. Slow-Roasted Beef w/ Caprese Pie w/ Swiss Chard Cheater Greens 7. Pan-Glazed Chicken with Basil w/ Beet and Potato Roesti
Peach Crisp
Gazpacho
Zucchini Bread
Philly Chippers
Again my main challenge for the week is figuring out who to use up all of my produce. Every meal this week uses at least one thing from the market, if not more.
The recipes are a combination of recipes from my collection, the internet, Mark Bittman’s How to Cook Everything and The New Basics Cookbook.
All three of us will be home all week for dinners, but I’m going to be making a quick trip to see my parents on Wednesday. I planned a slow cooker meal for that day to make life a bit easier so I won’t need to rush to get dinner together when I get home from a long day of driving.
I’ll also be making Peach Crisp for a sweet treat, Gazpacho for lunches, and a few loaves of Zucchini Bread for eating and gifting.
We’ve got company coming over the night I’m making quiche, so I’m making two different ones for variety and also making a dessert that we can eat while hanging out - cookies.