This week should be a fun summer week. While I'm trying to get some meals in the freezer, I will try to limit my cooking to the weekend -- we're being treated both weekend nights to dinner by our parents. We're celebrating Doug's new job and my upcoming birthday with Doug's parents on Saturday at a Mexican restaurant, and my mom is cooking my birthday dinner on Sunday. We almost never go out to dinner, and rarely have anyone else cook for me, so this is really a big double header for us!
During the week I will try to limit my freezer prep to breads and breakfasts, although I may allow one day for cooking. I'm trying not to become consumed with this whole thing, but it's hard when you know you will really be out of commission for several weeks.
Lunch: grilled pizza
Dinner: Celebration dinner with Doug's parents
Dinner: My mom is cooking my birthday dinner (my birthday is not Sunday, but I will be 46 years old this week -- I am getting OLD!)
Lunch: Cheese and bean nachos
Dinner: Honey Soy Glazed Chicken, Roasted Sweet Potatoes and Scallions, Cheddar biscuits, fresh fruit
Lunch: Bagels and cream cheese
Dinner: Pasta with Creamy Tomato Sauce, salad, bread
(I'm trying a recipe from the latest Cook's Illustrated magazine -- I'll let you know how it is).
Lunch: Ham Cubans
Dinner: Santa Fe Pork Chops with Firecracker Salsa, baked potatoes, green beans
Rita's for a little birthday dessert
Lunch: snack wraps
Dinner: Blueberry French Toast, fried ham
Dinner: Crab Rangoon, Chow Mein, steamed vegetables
* Tried and true
* New to me