Here is my first attempt at this week's menu.
Friday Oct. 23
Fish - variety depends on availability, likely salmon, maybe tilapia or trout
Broccoli or brussel sprouts - steamed
Saturday Oct. 24
We have a dinner hour birthday party full of potential sweets. I think a Crock-Pot meal is in order. Split pea soup is striking my fancy and delegates cooking to Aaron. I'll bake a loaf of 5 minute artisan bread. If there is leftover quiche from Thursday, it would go well with both.
Sunday Oct. 25
I'm out all day teaching, but Aaron can set out chicken in the morning to thaw. Perhaps he will make fried chicken since it also makes good leftovers. Sides will be green beans, maybe corn from freezer?
Monday Oct. 26
Time to make use of the eggplant on my counter before it gets squishy. Cheesy eggplant casserole, bread from Saturday.
Tuesday Oct. 27
Do something with squash! I need to make sure there isn't summer squash in my refrigerator. If we have summer squash, then summer squash casserole it is. If we only have winter squash AND the pea soup is mostly to all gone, I may try another butternut squash soup - a less sweet one. If we still have plenty of soup, then I may just roast up the squash to go with leftover chicken.
Wednesday Oct. 28
Ball in Aaron's court as I will be teaching at dinner hour. I see pasta in the kids' future.
Thursday Oct. 29
Homemade pizza. Dough either from 5-minute bread OR Trader Joe's whole wheat.
We're missing a night with beans other than green beans with the chicken. I wonder if I can revamp it to include some other types of beans.
Lunches are nearly always leftovers of some dinner, PB&J, or Annie's mac n cheese. Breakfasts are oatmeal, fruit, and sometimes a quick bread. On weekends we do eggs, pancakes, turkey sausage/bacon (not all at once necessarily).
Now I just need to make time to process those apples!!