1. Salmon with Basil Aioli and Quinoa w/ broccoli
2. Leftover Night (choir/voice)
3. Slow Cooker Pork Chile Verde w/ Zataran’s rice
4. Roasted Lamb Shoulder w/ Heavenly Mashed Potatoes w/ salad
5. Leftover Night (or eggs, bacon, hashbrowns)
6-7. Out
Meal planning when Art is gone is always strange. I feel like I avoid using meat in the freezer since I don’t want to make something that he’ll be sad about missing out on. Not to mention most of our cuts are in roast form which can make them a bit too much when it’s just Lance and me eating. This is pretty foolish though since what’s the point in having all of this glorious meat if I’m not actually using it?
On the other hand: FISH! Yummy, delicious fish.
In the past, I’ve tried to pick recipes and then go fish out the meat from the freezer to meet the recipes’ needs. After narrowly avoiding crushing my foot when a roast fell from the freezer this evening, I’ve decided that I’m doing it backwards. In the future I should pick a few cuts and then find recipes to match. This will keep my feet safer than trying to paw through the freezer to find a cut that’s buried under pounds of frozen stuff. This week I picked out a small lamb arm roast and a huge pork loin roast. Those will go in meals 3 and 4. I admit, I feel a little bit guilty using this high quality pork in a slow cooker recipe but oh well!
Lance and I are going out of town for meals 6 and 7 so I’ve tentatively planned a second night of leftovers since I feel we’ll have a lot of food leftover at the end of the week. I don’t want to go away and leave a fridge full of food with no one home to eat it.
New recipes are from the internet – no cookbook this week.
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1. Garlic Stuffed Petite Tender w/ Salad
2. leftover Tetrazzini
3. Out
4. leftover Bolognese w/ garlic bread
5. Philly Cheesesteak Sloppy Joes w/ salad w/ rolls
6. Filet Mignon with Fresh Herbs and Garlic Rub w/ Disappearing Zucchini Orzo
7. Baked Egg Boat
Lox Rangoons
This is a sad week in Gwenland. Lance and I were both sick last week, then Art got sick, and then Art had to leave for a few weeks of business in England. Not super inspiring circumstances to meal plan under, but meals must still be planned so they can be cooked and eaten. It’s not the most exciting meal plan with two nights of leftovers and one night of eating out, but it will do!
Meal 1 is a holdover from last week, meal 6 is recipes that I need better pictures for, and everything else is from my Google bookmarks.
1. L&G: Out, A: fends for self
2. leftover Tetrazzini
3. smoked pork shoulder w/ Pineapple Barbecue Sauce w/ side salad
4. Garlic Stuffed Petite Tender w/ Salad Out due to illness
5. Pasta Bolognese w/ garlic bread
6. Chicken Congee w/ side salad w/ Ginger Dressing
7. Greek Chicken Salad w/ pita
It’s so strange to be writing an actual meal plan after the last two weeks. But I am home again and meals must be planned so that they can be consumed.
This week is planned around the meats in the freezer and meals 3, 4, and 5 will use some of those. I thought about planning lamb one night, but we really like lamb best when it’s grilled and this week’s weather is not grill friendly regardless of what Art thinks. In the meantime, he’ll be smoking up a pork shoulder for meal 3 and everything else will be cooked inside.
Thankfully I had gotten all caught up with blogging before last week’s vacation, because I now have 13 restaurant reviews to post…
1-5. A&G: Out, L: fends for self
6-7. L&G: Out, A: fends for self
Last week I warned you that this week’s meals would make you laugh. And here is the grand meal plan! Nice, eh?
Art and I are going to Williamsburg, VA for an awesome vacation that will span meals 1 through 5. I have about 20 restaurants bookmarked but we haven’t made a single plan or reservation. It’s pretty awesome! I can’t wait.
Then, within 12 hours of getting home, Lance and I are hoping on a plane to Orlando, FL to work at an event. I do have reservations at Emeril’s Tchoup Chop that I hope we’ll be able to make for meal 6. (Lance and I ate there with friends during a very cold Florida winter in 2008 and we're looking forward to revisiting!)
I’m sure that, after a week of eating out, I will be greatly looking forward to cooking again when I get home!
1. Appetizer Day – Sausage Balls w/ Bacon Horseradish Cheddar Cheese Ball w/ Pepperoni Pizza Puffs w/ Beef Nachos w/ Black Bean Hummus w/ Crispy Polenta Triangles with Herbed Goat Cheese w/ crackers and pita chips
2. Brian Over – Chicken Shawarma w/ Tomato Relish w/ Tahini Sauce w/ Tabbouleh w/ pita
3. Tetrazzini
4. Chicken Tikka Masala w/ rice
5. Red Stroganoff Sauce w/ ground beef w/ rice
6-7. A&G: Out, L: fends for self
I have the week planned early this time! I’ve got next week “planned” too, in fact. You’ll laugh when you see my amazing planning skills.
This week is sort of a weird one. My take on my family’s traditional Junk Food Day for New Year’s Day is Appetizer Day. We each picked a few appetizers and then I made the final selection of six. We’ll be grazing on those appetizers as the day progresses. Lots of yumminess.
For meal 2, our good friend Brian will be coming over and I’m going to attempt to recreate the Lebanese feast we had with my parents on the 23rd. I’m looking forward to getting these recipes made at home so I can share the recipes with all of you and get some pictures taken. I just hope I can find the bulgar called for in the Tabbouleh recipe!
The rest of the week, all three meals of it, are for stocking the fridge and freezer with Lance’s favorites since Art and I will be gone for an ENTIRE week of vacation to Williamsburg, VA. This is very exciting, but I need to ensure that Lance won’t resort to delivery too often while I’m gone.
Lots of cooking this week and all of it good. Here’s hoping 2012 is grand for all of us.
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