I’ve made the command decision lambs to start sharing with you my menu plans each week as I create them. Anyone who knows me knows that for some strange reason creating a menu plan is my moment of “zen” during the day. I’ve heard others say they would rather have a root canal so if this helps at all with your weekly planning let me know!
I like to balance my week out with a variety of proteins, cuisines and of course quick-cooking choices during the weeknight to keep our dinners something to look forward to each and every night. Plus I tend to think about leftovers factor so we can keep enjoying our delicious dinner while we pound away at our desks the next day – a bit of a gentle culinary break in the middle of our work day.
Since I had today off, I went ahead and planned this Saturday through Wednesday’s menu plan. The reason why you don’t see Thursday on here (yet) is because each week we go to WAKA Kickball at Gillis Fields (Go Brown Chicken Brown Cow!) but you will soon once the playoffs are over:
Saturday: Egg White and Sun-Dried Tomato Frittata (the rest of the day is filled with the UT vs OSU game, yes I know we are going to get pummeled :()
Breakfast – Leftover Frittata, Fruit Salad with fresh mint and poppy seed dressing
Dinner – Balsamic-Glazed Pork Chops with Polenta (make meatballs tonight)
Monday: Meatballs All’Amatriciana (Squeal! Made this some time ago and can’t wait for David to try – I recall this being one of the best dishes I’ve ever tried)
Tuesday: Braised Chicken with Dates and Mashed Sweet Potatoes
Wednesday: Scallops with Green Tea Cream and Sauteed Baby Bok Choy
There you have it my menu plan for the week. We will see how it goes and more updates to come…super excited about the scallops dish not gonna lie.