Actuals for May 15 week, cooking for 2 in MN. Where meals were tucked in amid a busy week of planting container-flowers and shrubs (the plant kind…). 70 plants, 19 containers and 2 shrubs in-ground later, I’m enjoying seeing everything quickly settle and leaf out. Wednesday’s baked spaghetti was a first for me, and we enjoyed it. Very similar technique (and number of prep dishes needed) to lasagna, just using cooked spaghetti mixed with butter, eggs and parm as the pasta layer. A 3/4 recipe completely filled my 9x13 pan, so I’m thinking a full-recipe would need a side 8x8 pan. The extra servings are now frozen for future easy meals.
Mon: Stir fry rice with cabbage & surimi. (Schwans) chicken egg rolls.
Tues: PLANTING Baked smoked-turkey Chimichangas
Wed: PLANTING. Baked spaghetti, garlic bread, spinach salad
Thurs: Chicken burger, sliced tomatoes, grapes
Fri: Mushroom Swiss burgers, sliced tomatoes, corn on the cob
Sat: Chimichangas, corn/black bean salad with feta and green pepper. Strawberry cream cake
PLANTED SHRUBS - 2 small hydrangeas. Sure hope I did these right since it took me 4.5 hours including moving rocks “mulch”, and cutting thru old roots.
Sunday: Crusted Cod (Costco), mashed potatoes, coleslaw, sliced tomato. PLANTED the final plants in a cute ceramic giant tea cup found at a garage sale BAKED Rhubarb upside down cake. (first of the season)
