It’s a short menu planning week ahead because of the holiday. I hope everyone had a great three day weekend with lots of good food, and time to reflect on the importance of Memorial Day and remember our fallen heroes. It was overcast and raining here, so the planned outing to Portsmouth for the parade was postponed for us until next year.
The upcoming week will combine leftovers and new, exciting recipes. Actually it will be a mainly “already made” week. We had so many fantastic meals last week that they are very much worth repeating.
Tuesday will feature beef stroganoff from last week accompanied with brown rice, roasted broccoli and an arugula salad.
On Wednesday Night the ‘Ole Buckeye will be sailing and I will have an evening of car pooling with the Grandgirls. I will do a “raid the refrigerator” when I get home. It looks like that may well be the leek and cheese pie.
Thursday will be a repeat. We will have the Huli Huli Chicken once again with grilled vegetables and a salad. We really enjoyed this grilled meal the first time. It will be interesting to see how it reheats.
Friday we will try the Salsa Verde Burgers and Grilled Vegetables. Sometimes I decide to try a recipe just because when I see the finished product pictured, I am already eating with my eyes.
Saturday will be a cook out night as well, featuring Italian Sausages for Sandwiches, and the Greek Pasta Salad.
Sunday Dinner will feature Chicken in Creamy Mushroom Sauce with Bacon and Pesto, Oven Cooked Rice and Fresh Green Beans and a salad
30 Minute Chicken in Creamy Mushroom Sauce with Bacon and Pesto
Lots of outdoor eating planned. It’s time to enjoy the weather and our lovely courtyard.
