TGIF. I did all of our meal planning for this week before we left for Omaha and I moved some meat from the freezer to the fridge on Friday so that it would be thawed and ready to go when we got home.
As I was doing my meal planning for next week (yes, I did it early, since I will be Up North At The Cabin this weekend), I realized that I have at least 50 untested recipes sitting in my recipe binder. All torn from magazines, waiting for their day in the sun. I’ve been playing around with the idea of buying a new cookbook or two (Plenty and Plenty More are pretty strong contenders), but I think my first goal is going to be to work through all of these first.
Sunday – Mustard Milanese from The Smitten Kitchen
After a weekend away from home, of course we had to have something fresh (AKA salad) for dinner.
Monday – Harvest Roast Chicken with Grapes, Olives and Rosemary from The Smitten Kitchen, Brown Rice, Green Beans with Butter and Parmesan
This is a totally new dinner – I don’t know why I decided we needed to try this chicken-grapes-olives combination this week, but we did. Marcus was skeptical, which I can understand – it’s not a totally traditional combination. However, he was instantly sold when he sat down and started eating.
Wednesday – Sweet and Spicy Shrimp with Rice and Chef’s Salad
I went to Jillian’s for dinner so we made shrimp, obviously.