I have no idea who David is, but he can certainly join us for dinner this week!
After two weeks with no menu plan, I am dying for a little structure. Last night I almost had a meltdown over how much work it was to chop up a salad. This is what happens to me when I don’t have a plan.
Garrett was in the bay area last weekend, and for half of this week has been in Nashville, TN for a bachelor party. I’m always less inclined to cook just for one, but Garrett comes back tonight! It will be so nice to get back to business as usual next week, and I’m basically positive Garrett has put nothing nutritionally redeeming in his mouth all weekend so I’m excited to craft a delicious menu that we will both enjoy.
Plus it will just be nice to sit down for dinner together this week. Oh routine! I want to kiss you on the mouth! (Ok maybe Garrett too a little bit.) I’m experimenting with some fall recipes and perhaps using my oven a little more than I have in the past few months. It should be nice!
Monday
Lunch: Grilled Fiesta Chicken Salad
Dinner: Spaghetti Squash Bolognese + Salad — I recently bought Trader Joe’s Pear Champagne Vinaigrette with Gorgonzola and CRIMONY I want to bathe in it.
Tuesday
Lunch: Hearty Vegetable Chili (YUM VEGETABLES!)
Dinner: Pumpkin Sausage Soup
Wednesday
Lunch: Leftover Soup
Dinner: Southwest Turkey Burgers + Garlic Sauteed Brussels Sprouts
Thursday
Lunch: Leftover Chili or Turkey Burgers + Salad
Dinner: Shepherd’s Pie (I use this recipe and substitute cauliflower for potatoes) Super easy and SO DELISH!
Friday
Lunch: Leftover Shepherd’s Pie
Dinner: Chorizo Mini Meatloaves + Sauteed Green Beans + Cauli Mash
Saturday
Lunch: Birthday Party for my cutie cousin Chelsea!
Dinner: Play it by ear. Maybe we will go out.
Sunday
Shop!
What’s cooking in your neck of the woods this week?
YAY! You’re back! I’ve been missing these posts, although I am sad to see a lack of FROTHY (FROTHY FROTHY FROTH!) on this week’s menu 😉
(Muah-haha!)
Here’s what we’re dining on this week:
Tonight: Pesto pasta with sausage (am also supposed to make zucchini “pasta” except oops, I think I picked all the pasta for dinner last night.
Tomorrow night: Parchment tilapia (with fennel and olives and onions) and this salad from that freak of nature/robot Giada: http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe/index.html
(Except no endive and spinach instead of arugula because I live in backwards town.)
Wednesday night: Slow-cooker carnitas!
Thursday night: Umm. I can’t remember. Crap! What we were having? Something with…Chicken, maybe? Darn it, this is why I should write things down.
Friday night: Pulled pork empanadas (leftover from the carnitas!)
I remembered! Thursday night is sausage (leftover from tonight) and pepper and onion sandwiches with oven fries.
God, I need to proof-read. I picked all the *zucchini* for last night’s dinner. Not the pasta. I am not growing pasta this year.