|Smoked meat sandwiches & dill pickles. Blueberry pie.|
|We buy packaged smoked meat from time to time. It comes in a box with four little packages. The package is boiled for seven minutes, then carefully opened. Served on toasted whole wheat with lots of mustard and a dill pickle on the side. Desert was the last slices of blueberry pie fresh from the bakery... some days ago.|
|Tacos. Chocolate mousse?|
|Served atop corn tortillas (warmed on the stove top), these are filled with a mixture of diced romaine lettuce, diced bell pepper, salsa, sour cream and cheese. He asked for it last week, so thought I'd make some up.|
Tonight I have to make up a big batch of apple oatmeal for breakfasts this week. Lately steel-cut oats seem to be the only thing that keeps me from getting really hungry between breakfast and lunch.
If I have the time, I also want to make up some lentil and bulgar salad. This makes a nice accompaniment with lunch, and should help keep me full until dinner.
|Parmesan chicken & steamed vegetables.|
|When I came across this recipe last week, I knew I wanted to make it. Crispy chicken without frying? If it's even half as good as that sounds, it will quickly become a family favourite.|
|Cracker and Parmesan crusted fish fillets, basmati rice & best green salad|
|Crispy fish, rice made with chicken broth, and a green salad dressed with homemade vinagrette. Simple, quick, and easy.|
If I can manage it, I want to try making brown butter & ginger cookies; mostly so there will be leftovers for company on Thursday and more cookie dough for my freezer.
|Crockpot hungarian goulash, soda biscuits and green salad|
|This is a dinner for 6, hopefully with left-overs. I'll serve the goulash over the soda biscuits (instead of pasta).|
|Meatballs, cooked in spaghetti sauce, then poured between freshly baked whole-wheat bread. Friday meals should always be this easy.|
Monday, November 30, 2009
Weekly menu for November 29th, 2009
Where does the time go? This weekend had a lot more running around than I initially thought. The menu this week is all comfort food as we both try to get over lingering aches and pains of colds and gym workouts. I aimed for simple recipes that I know fairly well (even the new ones seem familiar and should be easy to make). I hate to say it, but I'm also carefully doubling any recipe I bake and freezing half because, you know, that season is on the horizon and fast approaching.