Do you ever sit down to plan your week and find that you have very little enthusiasm for the tasks ahead. That is where I found myself creating the menu plan for week #35. One week flies into the next and it is time yet again to review the grocery specials, check out the stash in the refrigerator, plan the menu for the week and make a grocery list.
This week’s task was compounded with a dinner party that I scheduled weeks and weeks ago. The additional dilemma is to prepare a dinner for guests who follow a paleo diet and have food allergies that include chicken and eggs. I know that I will be preparing pork tenderloins two different ways, but I am having difficulty conceiving the rest of the meal.
Normally when I do my planning, I determine what the entrees will be. I do not spend a lot of time on the complete dinner menu each day. During my grocery run I stock up on a variety of ingredients for the sides and salads based on what looks the freshest while including the weekly specials. I utilize them to complete my dinner menu.
When planning for a dinner party however, I need to plan the entire meal as well as the decor. The last thing I want to do is find myself running out at the last minute to get additional ingredients. Since this is Valentine’s week and I am already decorated, I think I will continue the theme throughout the weekend. Dinner will be Pork Tenderloin, Fall Spinach Salad, Parmesan Baked Sweet Potatoes, Roasted Brussel Sprouts with Bacon, and Strawberry Rhubarb Crumble.
I have finally completed Menu Plan Week #35 and I am rounding out my grocery list. I’m off on my Tuesday travels that include groceries and any additional errands. Even though I was relatively uninspired in preparing for week #35, I hope that as the meals come together it will prove once again to be seven days of enjoyable eating.
