1. Steak Tips with Mushroom-Onion Gravy
2. Horseradish Crusted Beef Tenderloin w/ Caprese Panzanella
3. Seared Tuna Salad with Wasabi Vinaigrette and Crispy Wontons
4. Hawaiian Pulled Pork Sandwiches w/ Sweet Potato Fries
5. Leftovers
6. Pepper Chicken Curry w/ rice Postponed due to appetizer feast with company: Pepperoni Pizza Puffs w/ BBQ Chicken Wontons w/ Bacon Wrapped Pineapple w/ Four Layer Dip
7. spaghetti w/ garlic bread
My goal for this week is still “don’t buy meat!” I was even more successful at it than last week because all the meat for this week comes from the freezer. (Please don’t judge me for having tuna in my freezer, I have yet to be able to find fresh tuna in Southern Maryland.) After this week the only meats, aside from cow, left in the freezer are a whole chicken and a pork tenderloin. I feel confident that I’ll be able to use those both next week.
Meals 1 and 2 have (recipes from Cook’s Illustrated 2009. Meals 2, 3, 4 and 5 use (recipes from my delicious bookmarks. The spaghetti sauce will come from the freezer and be doctored up with some ground beef, bacon, and summer squash.
In other news, I got to see my pig today at the Charles County Fair. Art decided to name it Bacon.