Someone actually said they wanted a copy of our week’s meal plan. Once my ego got over the flattery, I thought, “Why not type it up and see if anyone benefits? Worst case, it’ll be a nice resource to go back to if we’re ever hungry for that thing we had three weeks ago.”
This plan includes 6 dinners, 1 breakfast and 1 bakery item. That’s not a hard-and-fast weekly rule, but maybe it should be.
Weekend Breakfast
French Toast Casserole – specifically, this one from Cook’s Country, Feb/March 2015
Dinners
Stir-fried Pork with Green Beans and Cashews – Cooks Country, June/July 2015
Pressure Cooker Butternut Squash Risotto with Frizzled Sage and Brown Butter – Serious Eats
Hoison Pork Roast – Rachael Ray
Seared Chicken with Saffron Couscous – Cooks Country, June/July 2015 Aside: Rylie loves “orange” (Mexican, saffron, doesn’t really matter as long as it’s yellow-ey orange) rice so I think she’ll like this
Sous-Vide Turkey Breast with some mashed potatoes – using Sous Vide for the Home Cook by Doug Baldwin as a guide
White Bean Chicken Chili – Mel’s Kitchen Cafe
Baking
Banana Bread – Saveur
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