1. Out (Chipotle, yum)
2. Hamburger Beef Stroganoff w/ salad
3. Elegant Garlic Chicken w/ rice of some sort w/ salad
4. Baked Chicken Breasts with Parmesan-Garlic Crust w/ Pasta Caprese
5. Cod with Lemon-Caper Sauce w/ Greek Potatoes w/ salad
6. Out (The Tex-Mex place by the movie theater after Iron Man 2!)
7. Smoked Short Ribs w/ more salad!
8. Taco Pizza
Chicken Tetrazzini
Egg Salad (without the bacon)
Mock Tuna Salad
I think the main challenge for this week was just figuring out what all the challenges were in the first place! We’ve had an unusual number of dinners out recently due to my 15th Alumni Day at my high school. It was a fantastic weekend of time spent with friends and family. However, I’m still a bit sick and meal planning is a very huge hurdle for me to jump when I just want to sleep 16 hours a day!
One of the fun bits of planning this week involves cow. We finally picked up our first order of Mountain-Pastured Beef and I’m excited to start using it! This meat is featured in meals 2 and 7. (If we like the first order, we’re planning to order a half cow in the fall.) We’ve never actually fired up the grill as a smoker which makes meal 7 doubly exciting. I also bought some lovely local tomatoes when I was away over the weekend so I’ll finally get to make Pasta Caprese again. I’ve been waiting for it all winter!
Next week is a strange one because I’m going to New York to help my brother and dad work on a big home renovation project. This means that I slipped an 8th meal into this week since I won’t be posting a meal plan at all next week! Meal 8 is a recipe given to me by my awesome sister-in-law and I’m excited to give it a try.
I’m planning on taking some lunch foods with me to New York so we’ll have sustenance while digging out a house foundation. Since my brother is a vegetarian, I’ve opted to make Mock Tuna Salad and Egg Salad and take along a few loaves of good, grainy bread as well as some peanut butter and jellies. That should get us through the week.
And then there’s Lance who will be holding down the fort while Art is traveling for work and I’m in New York. When I asked him what he wanted me to make for him his response was “Tetrazzini!” He’d never had it before meeting me and now he can’t get enough. Rightly so, since it’s a fantastic dish. He should have enough other food in the fridge and the freezer to tide him over until I’m back home to cook again. I hope.
Sort of an unusual week, but at least it will be a tasty one!