Here’s my menu for next week. You should be able to click on it to make it large enough to read.
At 11:00 a.m., I left to go to Wal-Mart, then to two different grocery stores to get things Wal-Mart didn’t have. I don’t know what time I got back home, probably a little after noon. Then I got started cooking and in about two hours, I have most of the hard work done for next week.
The two glass dishes have Flat Roasted Chicken. One I’ll bake on Tuesday; one went into the freezer for another day. The chicken is amost totally roasted already. After it was roasted, I took it out of the pan, put the proscuitto, olives, garlic and green onions in the dish, put the chicken back on top, poured white wine over it and it’s ready to bake again.
The plastic dish in the front has tomato/mozarella salad. In back, wrapped in plastic wrap are the two pork tenderloins. I should be able to stick one of those in the freezer but we love this recipe and it will make some good sandwiches and leftovers for Saturday so I’ll cook them both at the same time this week.
In the little plastic bowl in the back is the marinade for the shrimp. I won’t put the shrimp in there til a few hours before cooking them.
In the big blue bowl is eggplant. I’m going to grill it tonight and then make salad with some and save some for Wednesday. On Wednesday, I’ll brush a little more olive oil on it, sprinkle parmesan cheese on top and stick it under the broiler for a minute or two.
In this picture are four containers of pizza sauce that I made today; all the “fixings” for the Caponata which I’ll make once I grill the eggplant, two small dishes of zucchini/jack casserole and bags of mozarella and pepper jack cheese. I buy the big blocks and grate it myself in order to save a few pennies.
Here’s what I’ll have to do this week in the kitchen:
Monday – I’m gone
Tuesday – Take the chicken out of the fridge, bake it for about an hour, cook the brown rice in the rice cooker, tear some lettuce for the tomato/mozarella salad. I’ll spend less than 15 minutes in the kitchen.
Wednesday – Grill the tenderloin, steam the broccoli in the steamer, heat up the eggplant that I’m grilling today. I’ll be in the kitchen less than 10 minutes and will sit outside and read while the tenderloin cooks on the grill.
Thursday – Peel the shrimp, put them in the marinade for a few hours, load them on the skewers; stick one of the zucchini/jack casseroles in the oven, stir some dressing into the cole slaw. Peeling the shrimp will take me a while so I’ll probably spend 35 – 40 minutes in the kitchen and just a few minutes at the grill.
Friday – Steaks on the grill, I’m going to try baking the potatoes in the crockpot. I’ve been meaning to do that and keep forgetting to try it, make a salad. Less than 15 minutes in the kitchen.
I spent about 2 hours in the kitchen today, including making bread and I’ll spend about 1-1/2 hours in the kitchen the rest of the week. And, there are two dishes in the freezer for another week. And, these are some darned good meals . . if I do say so myself! 🙂