Weekly Meal Plan 20170617

Tomorrow is Father’s Day, and Keith picked prime rib for the supper that night. We had one in the freezer, so we’re thawing it out so it will be ready to cook tomorrow night.

It’s getting pretty hot now, so I put salad on the menu for a couple of suppers. We haven’t had these salads for several years, but enjoyed them long ago. If there’s leftover prime rib, we could use that in the Asian Beef Mango Salad, instead of ground beef.

We’ve never made Shrimp Creole, but we have a jar of sauce in the kitchen, so maybe we’ll give that a try. It’s from the New Orleans Seafood & Steakhouse restaurant where we had a lovely dinner in February. I’ll let you know how it goes, as usual!

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 18, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Prime Rib

Monday Asian Beef Mango Salad

Tuesday Cottage Roll With Vegetables

Wednesday Warm Greek Pasta Salad (picture below)

Thursday Chicken Thighs With Honey Lemon Rice

Friday — Shrimp Creole

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week – we stuck to the menu all week, except Saturday. Keith wasn’t in the mood for burgers, so he bought beef tenderloin, and he’ll top it with blue cheese. Yummy.

We took turns cooking this week, and everything turned out very well. It’s been years since we had the Warm Greek Pasta Salad, and it was perfect for a summer evening. We didn’t have bulgur, so I used quinoa instead. It has protein too, and made a good substitute. There is a picture below.

Sunday — Prime Rib

Monday Asian Beef Mango Salad

Tuesday Cottage Roll With Vegetables

Wednesday Warm Greek Pasta Salad (picture below)

Thursday Chicken Thighs With Honey Lemon Rice

Friday — Shrimp Creole

Saturday — Beef Tenderloin

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Warm Greek Pasta Salad

warmgreekpastasalad01

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