Actuals for the past week, ending 11/3, cooking for 2 in MN. Where everyone I’ve spoken with is far more tense than in previous election years and everyone agrees we’re ready for the seasonal halt of political messaging in all forms (tv ads, emails, text messages, postal mail, phone calls, door knocks, social media, billboards, signs… have I left out anything?). Avoiding all of those, I’ve “played” in the kitchen this weekend, and now have a good amount of rotating meal options to reheat for the upcoming week.
Mon: Shepherds /Cottage pie (from last week’s roast), spinach, apples, red grapes
Tues: BBQ beef (from last week’s roast, shredded w sauce) on buns, coleslaw, apples
Wed: Egg Bake (from freezer) baked apple
Thus: Shredded rotisserie chicken, mac & cheese. HALLOWEEN – 12 visitors, a fun increase over previous years. One of my FB friends who has 3 kids in school got 600!
Fri: (and reheat Sat evening) - Squash-half stuffed with taco-seasoned chicken thigh and (from freezer) rotel/black bean/brown rice Red grapes
Sat: Lasagna, garlic-buttered English muffins, Red grapes. As I browned the beef, I found I had only half the amount of sauce and mozz. cheese on-hand for a full 9x13 pan, so made an 8x8 pan and also made lasagna soup with the rest of the beef and broken noodles. 4 slices of lasagna are now frozen for future meals.
Sun (today) - noon: Pork, apple, sweet potato skillet stew with coconut rice.
Previously posted here. Evening: reheat Lasagna soup made Saturday, baguette. Also BAKED this morning, pumpkin crumble dump cake
