I’m a day late on posting my weekly menu because I was quite busy yesterday. I was out wine tasting with my best friend, Janna…I do have my priorities! ;-) She had the day off for Veteran’s Day, so we had a fun girls day filled with great food & wine. I had a Tuscan Bread Soup at Callaway Winery’s Meritage and it was superb. I can’t stop thinking about this soup, so I’m going to try making a bread soup next week & I’ll post the outcome.
Since I was out yesterday, it was leftovers last night for the guys so they had the eggplant & sausage shells from last week’s menu. These shells are great for batch cooking and then freezing to have on hand for a busy week. I’ll post the recipe later this week.
Tuesday: Green Chicken Enchiladas w/ black beans and Mexican brown rice
I’m going to make 2 dishes of these and freeze 1 for the “private chef” menu. These were on last week’s menu, but I never got around to them because of our super busy weekend.
Wednesday: Cheesy Barley-Veg Bake w/ lemon-pepper chicken tenders
I’m also doubling up on these casseroles…1 for us and 1 for the PC menu. This casserole is essentially like a mac n cheese, substituting barley for macaroni. I start with a cheese sauce and add cooked barley, bell pepper, zucchini, and yellow squash. I’ll post about it later this week.
Friday: Spicy Pumpkin Soup w/ cornbread muffins
I’m going to put our Halloween pumpkin to good use. J
Saturday: Spaghetti Bolognese w/ salad & garlic bread
Sunday: Football & BBQ!
Not sure what I’m making yet, but we’re having some friends over to help celebrate November birthdays. Broncos & Chargers are playing, so it will be Laddie vs everyone else in the room! J