Weekly Menu: April 18th
I’ve been working a nice chunk over 40 hours the last few weeks. Meals have been sort of unplanned, what do we have in the house, sort of things. Yesterday and today, I thought out a meal list. Might as well post it:
Saturday: Beef ravioli with homemade arrabiata sauce.
Sunday: Baked chicken fingers, leftover fat potatoes that I made for a cookout we attended on Friday, green beans and almonds
Monday: Rice and pine nut stuffed eggplant — one of our vegetarian meals for the week.
Tuesday: Cowboy grillers with garlic broccoli — Cowboy grillers are chicken breasts stuffed with pepper jack cheese and bell peppers, wrapped with bacon and cooked on the grill.
Wednesday: Asparagus tofu stir fry — our other vegetarian meal for the week
Thursday: Grilled lime shrimp and blood orange vinegar and ginger glazed salmon. I’ll eat the salmon in a salad of spinach and hazelnut-crusted goat cheese. I was going to do a balsamic roasted pork tenderloin, but if the weather holds, it will be in the mid-80s that day. In order to not turn on the air-conditioning, I need to not turn on my oven. It could very likely get up to 90 in my kitchen that day without the oven on.
Friday: Maybe pizza, but again, this day could be in the upper-80s. It also depends on whether my new pizza stone has arrived yet.
what are fat potatoes?
Garlic mashed potatoes mixed with one package of par-boiled O’Brien hash browns (the cubed ones with onions and bell peppers), 1 stick of butter, 1/2 cup of sour cream, 1 cup of Monterrey Jack cheese, 4 oz of cream cheese, some milk, salt, white pepper and then baked in the oven for about 25-35 minutes.