Actuals for Aug 19 week, cooking for 2 in MN. Where I’ve just re-inventoried the freezers (over fridge and upright) and resolved to use the excess over the next month; those grocery BOGO sales are great but there are only 2 of us. And baked goods from the gifted zucchini are also in there, ready to be enjoyed.
Mon: Rotisserie chicken, Potato salad, apple/fennel spinach salad (picture and recipe on SOTD discussion)
Tues: BAKED – breakfast cookies (whole wheat, oatmeal, apple, cranberries, pecans, maple syrup)
Chicken salad on toasted cranberry walnut bread. Sweet potato fries. Spinach/tomato/fresh mozz. salad with balsamic/olive oil dressing.
Wed: BAKED – Chocolate zucchini cupcakes, Zucchini oat loaf (photos and recipes on WAYB discussion. Dinner - Zucchini/corn/tomato soup with added rotisserie chicken. Lemony couscous.
Thurs: lunch- Chicken/feta slider burgers with cucumber sauce on Hawaaian rolls. Dinner - Chicken Provencal w/ fennel and tomatoes skillet meal, hot crash potatoes. Recipes from a cooking class several years ago.
BAKED Savory Zucchini Cheddar Bread (muffins) with chive, onion and dill
Friday - Birthday celebration meals out, at husband’s choice of restaurants. Shortage of staff / servers at both lunch and dinner made for longer-than-usual wait times for all aspects of the meals. Good food, but he’s likely to choose counter-service fast food restaurants next year.
Sat: Reheated Chicken/feta slider burgers with cucumber sauce & tomatoes on Hawaiian rolls. Fresh peach w whipped cream.
Sun: Reheated chicken/fennel/potatoes
