Actuals for the past week, cooking for 2 in MN. Where we’ve not been able to fully enjoy the mid-winter thaw (40-50 degrees F. out) due to health - a nasty cold with cough for me, slow recovery from back strain for my husband. Menu planning helped a lot, with a couple of larger batch recipes supplemented by commercially frozen mains making many reheat & eat meals.
Mon: Crispy pollack fish strips w/ tartar sauce, grain bowl w sweet potatoes and craisins, both commercial from freezer. Fresh pear w cottage cheese.
Tues: Spicy (but not too) Shrimp w corn and black beans. Naan. Fresh pineapple, red grapes. This is a very quick and easy main dish. I double the lime juice (bottled is fine), and use 2 T. dried cilantro leaf instead of fresh.
Wed: Pork chili w sweet potato and beans, using cocoa, cumin and chili spices. Beer bread. Red grapes.
Thurs: A family favorite - Chicken Livers w onion & mushrooms in wine sauce, over rice, From Dinner a Day cookbook. Peas topped with cashews.
Fri: Reheat Chicken Livers w onion & mushrooms in wine sauce, over rice, Peas topped with cashews.
Sat: Pizza (commercial frozen)
Sun today: Surimi crab & cheese spread on crackers, Salmon, sweet potato puffs
