Menu Plan of Dinners – Week of January 31

It’s going to be an interesting week around here.   The weather forecasts predict significant snowfall, and there are tell-tale coughs and sniffles coming from the boys.  If anything, this means more food, not less!  We have something going almost every night, but I have a feeling the weather is going to preempt a lot of those plans.

Before I get into this week’s meals, I’d like to report that the Pork Roast with Carribean Jerk Spices was a bigger hit than I anticipated.  Pork Loin roasts were on sale, so I cut 2 pounds, rubbed it with the spices, and let it sit on the counter for an hour (it’s safe).  I cooked it to 150 degrees and it was perfectly done and still juicy.   The leftovers are going to make a great sandwich or two (not kidding – they loved it).  I also made applesauce because other members seemed to put these together a lot.  Definitely a good call.

 Fish and Chips with Dinner Side Salad – I picked this recipe because a pantry inventory came up with a box of Melba Toast that needs to be used.  I searched for recipes containing Melba Toast and saw this, and since fish is on the wish list, it’s a win win.  Depending on my level of industriousness, I may even make the mayonnaise for the tartar sauce.  The child who does not eat fish will get a quickly prepared Bulgogi. 

Basil Pork Cutlets with Dilled Boiled Potatoes and Old Fashioned Green Beans – I have half of a pork loin from last week, and a lot of frozen basil.    This is one of my stand-by meals.

Rigatoni and Cauliflower with Pepperonata – I found pine nuts necessary for this recipe in the freezer.  The boys don’t love this, but since nothing is cooked together I’ll just defrost some pasta sauce for them.  Leftover Pepperonata is good on sandwiches and also as a pizza topping.  It looks like I need parsley a lot this week – so I’ll actually buy a fresh bunch instead of faking it with dry.

   Lemon Chicken Scallopine with couscous and steamed broccoli – this is one of the boys’ favorites, so I have to make a lot of it and keep the batches warm in the oven.  I serve it with packaged couscous and (microwave) steamed broccoli so I don’t have to fiddle with sides while dealing with the quick cooking chicken. 

                 Maybe leftovers, maybe visiting…

Beef Carbonnade with Roasted Carrots Gremolata – the smell of this will drive the boys wild, and it’s perfect for a long relaxing Sunday dinner.  I’m planning on making a dessert to keep them at the table a bit longer, but haven’t decided exactly what I’m going to try.

Have a great week – eat well and stay out of the storm!