The seasonal cold has retreated into the background, and my fridge now overfloweth with leftovers again and my freezer is full-to-bursting. Tuesday's dinner was technically unplanned (it would have been Easter Monday Ham & Cheese Bake, but I went for deli-bought fried chicken instead). I have a bad habit of going in and changing my weekly menu on Springpad about twice or three times before the week is out. Officially I never plan dinners on Friday or Saturday night.
Friday night is my night out - if I've not already ordered in or brought in take-out during the week. Saturday I shop, so dinner is as much determined by what's on sale that day as by what's available in my fridge/freezer/pantry.
I do inventory on Wednesday, write my menu on Thursday, visit the butcher/deli on Friday and the bulk store/vegetables/everything else on Saturday. Then I tweak the menu again on Saturday to better match what I have/have bought.
Sunday 21 | Toast & almond butter Keller's Roast Chicken with Winter Vegetables Vegetarian Baked Beans Hony Oatmeal Bread |
Monday 22 | Breakfast toast & Almond butter Leftover Keller's Roast Chicken with Winter Vegetables Spice-rubbed BBQ Flank Steak and Cesar mixed-leaf salad |
Tuesday 23 | Breakfast egg sandwich with cheese Leftover Black beans & rice with Baked beans Fried chicken, sweet-potato fries & leftover Cesar mixed-leaf salad |
Wednesday 24 | Breakfast oatmeal Leftover Keller's Roast Chicken with Winter Vegetables Lemon-pepper white fish & risotto |
Thursday 25 | Breakfast musli Leftover Black beans & rice with Baked beans Roasted Chicken Thighs with Black Bean Garlic Marinade with Mixed-leaf salad and vinagrette dressing for 6. |
Friday 26 | Toast & almond butter Leftover Baked Beans, rice & Steamed Vegetables Hosin chicken rice bowls |
Saturday 27 | Breakfast egg sandwich Lunch roast chicken, fresh bread and salad Dinner: TBD! |
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