Marcus was traveling for the first part of the week. We had social plans for the second half of the week. Sometimes one dinner cooked at home is a victory. When I was planning quantities, I essentially cooked double. I wanted to make sure I had enough leftovers to create a mini-salad bar for my work lunches.
Sunday – Grilled/Baked Chicken with Corn on the Cob, Garlic Green Beans from Great, Easy Meals, Dijon Potatoes, and Knock-Off “Chicken Bucket” Coleslaw
Cub had chicken breasts on sale for $1.99/lb this week. Since I hadn’t planned out (or thawed) our protein in advance, I just had Marcus source this instead. These breasts were huge (5 portions = 4.5 lbs…what?) so we cooked two and froze the rest. Again, since there was really no planning involved, I soaked these for 30 minutes in Moore’s Marinade, which Mom brought home from one of her many journeys. They were on the grill until a downpour struck. Since the oven was already roasting and on, I just threw them in there to finish.
The rest of the meal was pretty simple and used Gregor Farm produce (corn, potatoes and green beans). God, summer eating is good.
