Menu Plan Monday: February 20, 2012

Whew. The last several weeks have been a whirlwind of packing, moving, cleaning, unpacking and trying to find all our stuff in its new place (where was that again?). We didn't plan much for menus--unless you count planning to fly by the seat of our pants, our energy level, our collective desire to cook, and our ability to locate the proper equipment at any given meal time. There was a *lot* of takeout and quick meals eaten at fast food establishments. But now that things are finally settling down, and into a new normal, it's time to get back to old routines. Like planning a menu and eating home-cooked food. (My gut is especially relieved to be eating something made in our own kitchen. And I will leave it at that. You're welcome.)

Monday: T has some steaks he wants to grill. I have some sour cream I wish not to go to waste. We'll have steak, a baked potato, and some steamed asparagus! It's been so long since we last had asparagus, but it should be slender and fresh this time of year. Time to take advantage!
Tuesday: T makes these foil packets for tilapia that he pops onto the grill and they are so yummy. We'll whip up a quick noodle side dish and steam up some sliced zucchini for a nice, healthy, light-on-the-tummy dinner.
Wednesday: It's Ash Wednesday, and I have church. I also have a longer drive to church, during the peak of crazy traffic, so dinner needs to be quick and simple. BLTs fit the bill.
Thursday: We'll be doing our final walk-through at the apartment and turning in our keys. We need something that can be ready quickly, because by the time we get home, we'll likely be getting grumbly tummies. And that makes both of us a little cranky. We'll grab a quick freezer meal--one of the kind with chicken and veggies and such that you toss in a pan--and have a salad with it.
Friday: Spaghetti and meatballs! Garlic bread! Salad! Mangia!
Saturday and Sunday: And here's where we will get creative. Our weekend looks to be busy. We may or may not feel like cooking much. So we are going to wing this one and see what the weekend brings. We live on the edge, I tell you.


Notes from last week's menu: Actually that is the menu from January 30. The only thing I remember about it now is that the sauce for the Brown Sugar Glazed Pork came out so well that my mouth is watering just thinking about it almost a month later!

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