Actuals for Oct 9 week, cooking for two in MN. Where my freezers are completely filled. I went from having no extra homemade mains or sides “stashed” to having an abundance of choices. And then the grocery store offered seafood at great prices this week, so I’ve restocked / frozen those too.
Mon: for lunches all week Easy Greek Pasta Salad, modified with added chicken, doubled feta, lemon infused oil and homemade “Greek Seasoning”. (recipe recommended by MunchkinRedux. June 2022), Club crackers. Dinner - Walleye, acorn squash
Tues: Runzas, tomato soup, sliced apples
Wed: French Cabbage soup using coleslaw and kielbasa Savory Parm dinner rolls Bundt summarized on WAYB.
Thus: Mahi Mahi, acorn squash, chickpeas/spinach side. Also BAKED breakfast oatmeal blueberry cups
using 3 C (instead of 2) of oatmeal.
Fri: Garlic sirloin steak (meat counter marinated), boxed mashed potatoes, reheated squash, green beans almondine. Wine. Ice cream treat.
Sat: I was OUT at a fundraiser with terrific food (Wine and small-servings pairings stations, walk around and talk with folks, enjoy the scenic venue) and top-notch featured speaker, then more time to talk over dessert nibbles & coffee. We decided all events should copy that format. Husband stayed home and had reheated steak, mashed potatoes, green beans.
Sun (today) : grocery-marinated Orange Sesame salmon, brown rice, salad. Also will make some beef-based soup for this week’s lunches, to use up 3 separate containers of broth from freezer.
