Yes, folks, I am actually posting this week’s menu at the start of the week. A small miracle. Let’s celebrate! I am hoping that it is a sign of things to come for this week…a measured space with reachable goals attainable challenges. Yes please.
I think it’s safe to say that my cooking habits have officially changed. After years of cooking for just Glenn and me and eating dinner at 9 o’clock or so, I have finally been forced to face the same challenges all of you have been facing all along. Tonight I left the office at 6, logged my three miles and then came home to start dinner with Mom and Dad waiting, patiently of course, but I’m pretty sure their stomachs were growling. So I’ve left behind my lazy days of complicated menus and fancy new recipes in favor of quick making simple meals. Maybe I’ll get back there some day but for now this seems to be our “season.”
So here’s the scaled-down, simpler menu (once again.)
Monday: bourbon chicken with white rice and pineapple (This is super quick and easy and delicious! But someone remind me to make a green veg’ with it next time! I think it every time when I serve it but then forget until I’m putting it on the table again. It would be perfect with some broccoli or spinach.)
Tuesday: cranberry-mustard sauced porkchops with mashed potatoes and cooked carrots (I’ll be cooking and mashing extra to get a jump start on Wednesday night’s dinner.)
Wednesday: shepherd’s pie with green salad
Thursday: lasagna with green salad and good bread. (This may look familiar to you since it is exactly what I planned for last Thursday. But last Thursday I got home at 5:40 to serve dinner at 6:15 and lasagna just was not happening. So we had taco salad and I’m trying for lasagna again this week. Fingers crossed.)
Friday: Delores’ Birthday Pizza Dinner (Hurray!)
Saturday: cheesy potato and sausage bake with apple slices and veggie sticks (I cheat and use frozen hashbrown potatoes and then make my own scratch cheese sauce instead of using velveeta. Just be sure to allow a little longer for it to go from frozen potatoes to hot and bubbly.)
Sunday: fajitas with cheesy spanish rice and chips ‘n’ salsa (Happy Cinco de Mayo.) (Oh how I wish we could have O’Hana Salsa! Other Portlanders that will help me petition?!?)
And if you want the printable here’s a jpeg. Oh, and as usual, all of the linked recipes are also on my pinterest page.