So, that weekly menu. I’ve been fairly consistent about it for the last month or so, which means it’s probably about time for me to fall off the meal-planning wagon. In an attempt to stay organized, here’s what I’m making next week.
Sunday 2/11 – Baked Butternut Squash Pasta and roasted Brussels sprouts
Monday 2/12 – Couscous pilaf with roasted carrots, chicken and feta (new recipe from Southern Living)
Tuesday 2/13 – Salmon of some sort, corn, and roasted beets
Wednesday 2/14 – Pork chops, roasted potatoes, salad, and since it’s Valentine’s Day, chocolate pots de creme from Cooking at Home with Bridget & Julia (I might be using Valentine’s Day as a way to justify fancy desserts on a Wednesday.)
Thursday 2/15 – Grilled cheese or leftovers, since we’re going to a lecture about the battle of Midway.
Friday 2/16 – Indoor pulled chicken, a vegetable of some sort, and biscuits. I’m pretty excited to try this recipe from the latest issue of Cook’s Illustrated.
There you have it! We’ll see how well I stick to the plan this week.