This is the fourth week in a row that I've sat down and made a plan for our meals. I probably ought to “'fess up” and point out that I haven't followed the plan too closely. If we look at last week's plan, the only planned meals that came about were the chicken stew on Monday and the stuffed cabbage leaves which I made on Friday instead of Tuesday. So I'm carrying over the pulled pork sandwiches and quesadillas into this week.
My freezer is full, so we need to eat up all the produce which is arriving in the weekly Bountiful Baskets Food Co-op distribution. That means I'm going to have to eat a large salad for lunch and supper almost every day this week. And, though I was thinking about skipping a week at Bountiful Baskets, I just couldn't pass up this week's special veggie lover's add-on, Italian theme pack. While the details aren't known this far ahead of time, it's expected that this basket will contain garlic, basil, oregano, rosemary, yellow and red onion, flat parsley, zucchini, regular mushrooms and eggplant. I had just told someone that I was looking forward to getting some eggplant, so this just caught my attention!
Plans change—as I saw last week. But here's what I'm gearing up to cook this week. I just took shredded pork out of the freezer to thaw for pulled pork sandwiches, so that will get made. I'll make cole slaw from the remainder of the napa cabbage to go with it.
Monday: 22 October
-- spinach & feta quiche, tomato & cuke salad
Tuesday: 23 October
-- pulled pork sandwiches, cole slaw, cinnamon apples
Wednesday: 24 October
-- quesadillas, salsa
Thursday: 25 October
-- baked potatoes topped with taco beef
Friday: 26 October
-- grilled chicken with roasted tomatoes
This post is linked with Menu Plan Monday.