7. Lunch: Lentil Sausage Soup w/ Bread. Dinner: grilled hamburgers w/ grilled acorn squash w/ Creamy Potato Salad
1. Breakfast: Scrambled Eggs with Goat Cheese and Parsley w/ Bread w/ various jams and jellies. Dinner: Chicken Crepes w/ sautéed broccoli w/ salad Mom’s Chicken, Pasta Amatriciana, sautéed broccoli
2. Chicken Vesuvio
3. Tex-Mex Pasta Bake
4. Slow Cooker Duck
5. Leftovers before choir
6. Crispy Tilapia Fingers with Lemon and Garlic Mayonnaise
7. Pasta with Sausage, Basil, and Sundried Tomatoes
To say that the weekend’s meals did not go as planned would be the understatement of the century.
Since Art’s parents were arriving for the weekend and I wanted to cook super amazing Chicken Crepes for them, I started doing prep cooking on Thursday before choir. While doing the prep cooking I noticed that the butter was a bit softer than usual. Can you see where this is going? I bet you can! I didn’t think too much of it at the time, but I put the thermometer in the fridge just to be on the safe side.
I got home from choir and the thermometer read 60*F. Gulp.
I ended up having to throw away everything and plan a completely new meal for crepe night in addition to losing a lot of food. Sad times.
On Friday I headed over to our friendly, neighborhood Lowes and ordered a new fridge which was, thankfully, delivered on Saturday. The new fridge is infinitely better than the old fridge so I’m trying not to be too upset. I just wish the timing had been a bit better!
Anyway… I’m finally going to make Chicken Vesuvio this week since I’ve been putting it off for quite a few weeks now. Meal 3 is also a holdover from last week and should be a tasty casserole for these days which are getting cooler. Meal 7 is Art’s request. The rest of the meals are just a hodgepodge of things that sound good or things I’ve been wanting to make for a while and keep forgetting about when meal planning time comes around.