I have slacked on the last two weeks of menus because we have been busy with school ending and overcoming illnesses in our house. Now that we are all healthy again, it’s time to get back in the swing of dinner planning. I hope never to take a break from doing this again because I have already changed the meal for tonight.
Also, this morning when I was trying to plan the menu, I had just finished eating left over pizza and was kind of stuffed so nothing sounded good. So they say not to go to the store on an empty stomach, don’t try and plan 3 weeks of meals on a full stomach. It’s really hard.
Monday – Crab Cakes w/ Salad – They usually have some snow crab legs in the meat department for about $10 a pound and I was going to splurge a bit and make the crab cakes with fresh crab instead of the canned stuff. Well, for one, they didn’t have any in the display and the canned stuff was $4.50/can and I needed 4 cans. So, I’m replacing the crab in the recipe with tuna. I’m not too excited about the swap, but it’s $20 cheaper this way.
Tuesday – Skirt Steak W/ Lemon & Chili Roasted Potatoes – I bought a flank steak instead of skirt steak, but I think they are the same thing.
Wednesday – Curried Chicken Salad – I love chicken salad, but until now, I was never satisfied with making it at home. This recipe changed that. This is an excellent chicken salad. I intend on serving it over a bed of lettuce instead of on bread.
Thursday – Peanut Butter & Banana Sandwiches – We’re going to go see an Elvis Tribute band on Thursday and what better way to celebrate The King than with his favorite sandwich?
Friday – I’m heading out of town for the night so Ryan will have to come up with something.
Saturday – Parmesan Pasta w/ Chicken & Rosemary – This looks really easy to make and I doubt I’ll be too excited about making something, I’m hoping this prevents me from ordering something or going out.
Sunday – Salmon w/ Lemon Cilantro Vinaigrette – They had sockeye salmon on sale at the store so I had to get it.