I'm back to menu planning, at least mostly. It still is grossing me out to some degree to think about food so I had to have quite a bit of help from Chad. But I am sure looking forward to planned grocery runs and avoiding that 5:00pm feeling of we-have-to-make-something-but-I-have-no-idea-what! Here's what we're having for dinner (one day I'll get back to breakfast and lunch, too, but this was enough of a chore for now):
Friday: grilled t-bone steaks, grilled corn with basil-parmesan butter, steamed fresh garbanzo beans with chili and salt
Saturday: pasta with leftover homemade roasted tomato sauce, corn on the cob
Sunday: eggs, grilled potatoes with onions and parsley
Monday: Broccoli Beef Wellington, made with homemade crescent roll dough
Tuesday: leftovers from Monday
Wednesday: dinner with family, bringing crescent rolls made with leftover dough
Thursay: roasted chicken, mashed potatoes, peas
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