So with the first week of menu planning firmly under my belt, I’m feeling good. Surprisingly, I kept to it all week, and it was nice to take the guesswork out of the whole “what’s for dinner” scenario, especially at the end of a long day. Now to tackle Week 2.
Sunday: Clean out the fridge night. Baking with Nick: Chocolate Fudge Cakes, new recipe from Healthy Cooking 12/05.
Monday:Sauvignon Blanc-Steamed Mussels with Garlic Toasts (new recipe) and Apple, Dried Cherry and Walnut Salad with Tossed Greens and Maple Dressing (tried-and-true but not yet posted here).
Tuesday: Dinner: Open. With Nicholas: Walnut Maple Fudge (new). Also planning on making Sweet and Sour Chutney with Onions and Warm Spices (tried-and-true, but not here yet). I’ve been promising a friend I would make it f-o-r-e-v-e-r, time to follow through.
Wednesday: Greek-Style Pasta Salad – new recipe from Pillsbury.
Thursday: Grilled Vietnamese Shrimp Paste with Lime Dipping Sauce, new recipe from Whole Foods pamphlet. With Nicholas, new recipe for Peanut Butter Sandwich Cookies from Cottage Living.
Friday: Kitchen Closed.
So that’s what’s coming out of the Sweetnicks’ kitchen this week – what about your kitchen?
P.S. What we’re reading… Book #2.