Menu 5/24/2015

  1. slow roasted arctic char (and chicken) with lemon-mustard seed topping, mac and cheese cheesecake, cheater chard with garlic scapes
  2. holiday strip loin, green saucebroccoli with parmesan and bacon
  3. chicken stir fry - spicy szechuan stir-fry sauce
  4. oslo kebabs
  5. leftover night
  6. baked eggs with spinach and mushrooms and sausage
  7. roasted pork tenderloinasparagus gruyere tart

I feel like this is a lot of food to be cooking for the week.  I definitely overbought by one veg at the farmers market this weekend and now I'm trying to figure out how to get everything in.  Not my best choice.  Lots of tasty things, though.  I'll be using up lots of veggies, some meats from the freezer, and the carrots and celery are leftovers from my party a few weeks ago.  No Chipotle leftovers this week, I'll probably work them into next week's dinners.  

I picked up green onions, chard, spinach, broccoli, garlic scapes, asparagus, and cherry tomatoes at the market.  


Menu 5/17/2015

  1. out with mom and dad
  2. teriyaki flank steak with green onions, rice
  3. slow cooker chicken fajita chili (chicken, mild salsa, bell peppers, beans, sofritos)
  4. slow roasted arctic char (and chicken) with lemon-mustard seed toppingmac and cheese cheesecake - out
  5. leftover night
  6. random grilled steaks, oven roasted asparagus and bell pepper salad
  7. smoked beef brisket, cheater chard - random food from freezer

This week is built around using up stuff in the freezer.  I've still got a ton of Chipotle catering leftovers as well as a bunch of cow cuts.  It's also market season, which means I've got chard, asparagus, and green onions to use!


Menu 5/10/2015

  1. fried eggs, hash browns, bacon, roasted cherry tomatoes
  2. fish taco salad
  3. shrimp sweet and sour stir fry, rice
  4. rainbow trout with lemon, capers, and brown butter, roasted broccoli and cauliflower
  5. leftover night
  6. stir-fried cucumbers with spicy ground pork, rice
  7. mexican casserole

This is a fish week!  A is out if town for business, so L and I will be eating a lot of fish.  I haven't planned meals 4 and 5 yet, because I noticed that Mom's has a few different fish options than my local grocery store does, so I want to get some fish that I don't normally get.  I'll plan those last two meals once I know what fish I'll be cooking.  

The other big thing for the near future is that I've got a freezer full of Chipotle leftovers.  We recently hosted a large party with Chipotle for catering, and now we've got a ton of things to work through.  I'll be using lettuce with meal 2, bell peppers with meal 3, cucumbers with meal 6, and a bunch of stuff in meal 7.  



Menu 4/26/2015

  1. skirt steak, chimichurri, roasted potatoes
  2. beef chuck tender roast (the site this is from is sickening, so I can't bring myself to link to it), slow cooker barley and pine nut casserole
  3. chipotle
  4. G – out, AL – FFS
  5. G – out, AL – FFS
  6. chicken pineapple meatballs, rice, stir fry veg
  7. GL – out, A – FFS

I won't be cooking a lot this week due to a trip up to PA, a late night choir concert, and a race on the weekend.  The nights I am cooking will help to make a further dent in the freezer stores of meat.  



Login
Welcome to Manger à Trois!
This site is a work in progress so please check back often for updates and new recipes.
Please login to leave comments.