Friday, October 4, 2013

Dinner this week.

I do indeed recognize that it is strange, or startling, or perhaps, even jolting for me to casually show up here in this little space of mine and suggest a menu for the week. I had no intentions of reincarnating this blog or this blog series. 

Truth be told, I'm feeling a touch of guilt for feeding my kids pasta three nights this week {hubs is in trial and not dining with us}. As if that weren't enough, one of my besties, J, said she missed this feature. Well, you see, J's babes are my God children, and thus, I take it as a moral imperative to ensure she does not fall into my pasta-is-so-easy-and-quick rut. Our children deserve better.

So, yes, I'm back on my meal-planning bonanza and I'm taking you all {or perhaps, just J} along with me.  Like it or not!   
So here's my week at a glance: 

Friday night - Out-to-dinner night {despite the fact that so was Thursday - this single mom gig is rough duty}.

Saturday night - Grilled Balsamic Flank Steak
The hubs can grill. He must take a night off eventually. And I'm pretty sure grilling is cathartic. Right?! I'll serve this with roasted or grilled veggies.  

Sunday night - Red Wine-Braised Short Ribs
We have a cold front coming through and this will be a glorious day to have something warm simmering on the stove making the house smell incredible. Yes, it does take all day to make, but that's what Sunday's are for.  Make extra.  The leftovers are divine. Serve with a side salad and crusty bread. 

Monday night - Easy White Chicken Chili
I'm hoping the air is still brisk.  This is an easy weeknight dinner. Hopefully you have leftover crusty bread.

Tuesday night - Salmon with Avocado Salsa.
Another quick weeknight meal. Quinoa as the side with similar salsa ingredients incorporated and dressed with lemon and olive oil.  Of course, it will be hot again so this will be refreshing.

Wednesday night - Vanilla Bean-Whipped Sweet Potatoes.
I realize this is a side, but I could eat the entire bowl pictured.  I love this with a pork tenderloin {roasted at 425 for 20-25 minutes}.


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