Sunday: Eggplant, Portabello, and Wild Mushroom Lasangna with salad. I am in the middle of cleaning out and organizing our freezer, and we had some wild-harvested puffball mushroom “steaks” that needed to be used. This meal will also provide lunches for Thadd for the first part of the week.
Monday: Swai with roasted broccoli, salad, and homemade bread. We love swai. It’s a great, mild-tasting fish that holds up well even in soups and stews, and is environmentally a good option. Plus, it’s usually one of the less expensive fish at the store, especially if you can get it on sale (which I did this week).
Tuesday: Smoked sausage, saurkraut, and potatoes. Thadd’s been craving this, and it’s his night to cook.
Wednesday: Not-your-mom’s meatloaf with roasted squash and veggie. This is one of my most-requested recipes, made with spinach, grated carrots, black beans, and a few other things.
Thursday: Butterflied grilled chicken with charred sweet potatoes and vegetable. The carcass is going to be used as my first attempt to make my own bullion!
Saturday: Crock-pot ribs with coleslaw and homemade beans. We’re going to be hanging out with friends during the day, so wanted something ready when we got home.