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.
Tuesday
Corn and bean pancakes with maranara sauce, steamed green beans

(leftovers)

Wednesday
Chicken parmigiana and mixed salad with spicy nuts (*) HTCE 38
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.

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