I spent Thursday carefully flipping through How To Cook Everything by Mark Bittman; and so most of these recipes come from his book (HTCE). Page numbers are cited. This menu may seem a bit more involved; in truth it should take me about the same amount of time to prep the meals as most of my meals have always been a main dish + salad or steamed veggies.
|Saturday||Rotisserie Chicken (take out) and strawberry rhubarb pie.|
|Sunday||Mixed summer greens + goat cheese salad with spiced nuts(*) HTCE 96
Linguine with fresh tomato & Parmesan cheese HTCE 131
|Monday||Commensal soup (lentil curry) & whole wheat baguette.|
|Thursday||Stir-fried soba noodles with leftover chicken HTCE 171|
|Friday||Enchiladas and green salad (5 for dinner)|
* HTCE p 17
Monday’s soup is store-bought, fresh from the deli section. It’s got a pretty limited shelf life and is lower sodium than most tinned soups.
I know Tuesday’s meal sounds fancy, but really it’s leftovers. The bean & corn pancakes and the marinara sauce was made (and frozen) some time ago.