Weekly Menu (October 1/2007)

I spent Thursday carefully flipping through How To Cook Everything by Mark Bittman; and so most of these recipes come from his book (HTCE). Page numbers are cited. This menu may seem a bit more involved; in truth it should take me about the same amount of time to prep the meals as most of my meals have always been a main dish + salad or steamed veggies.

Saturday	Rotisserie Chicken (take out) and strawberry rhubarb pie.
Sunday	Mixed summer greens + goat cheese salad with spiced nuts(*) HTCE 96 Linguine with fresh tomato & Parmesan cheese HTCE 131
Monday	Commensal soup (lentil curry) & whole wheat baguette.
Tuesday	Corn and bean pancakes with maranara sauce, steamed green beans (leftovers)
Wednesday	Chicken parmigiana and mixed salad with spicy nuts (*) HTCE 38
Thursday	Stir-fried soba noodles with leftover chicken HTCE 171
Friday	Enchiladas and green salad (5 for dinner)

* HTCE p 17
Monday's soup is store-bought, fresh from the deli section. It's got a pretty limited shelf life and is lower sodium than most tinned soups.
I know Tuesday's meal sounds fancy, but really it's leftovers. The bean & corn pancakes and the marinara sauce was made (and frozen) some time ago.