Menu for the week of August 6, 2017
Breakfast: Cheesy omelette
Early Dinner: Rib roast dinner with all the trimmings
Breakfast: Skipping breakfast, fasting for blood work
Early Dinner: Pork stir fry
Breakfast: Migas (I’ll post the recipe on Wednesday)
Early Dinner: Leftover rib roast
Breakfast: Breakfast burritos
Early Dinner: Shrimp lo mein
Breakfast: Egg sandwich
Early Dinner: Sausage and peppers
Breakfast: French toast
Early Dinner: Taco salad
Breakfast: Breakfast out since we’ll be hitting garage sales
Early Dinner: Appetizer tray: Spicy chicken skewers, kale salad, stuffed mushrooms, and jalapeno poppers
This Sunday I’m making a fancy rib roast dinner. There’s not a special occasion. Rib roasts were on sale a few months back and it’s time to use them up. Greg = Happy.
Monday, we’re both going in for routine blood work, so it’s a fasting morning. 🙁
Tuesday’s breakfast is something I made for Greg last week. He loved it so much he wants it again. It’s called ‘migas’, an old Mexican comfort food. I’ll post the recipe and pictures for it on Wednesday.
Last Sunday, my buddy, Betty reminded me about appetizer nights. I generally do them for special occasions, but I’m hoping Saturday will be a movie night and that’s a perfect time to feast on appetizers. I make a tasty marinated chicken skewer that everyone seems to love. If Greg will make the jalapeno poppers, I’ll do some stuffed mushrooms.
A more varied menu this week. It’s a little more time consuming than normal, but hopefully I’ll have my faithful helper in the kitchen–and I don’t mean the dogs. I can see Greg burying his head in his iPad about now. 😀