Happy Labor Day! As we celebrate the unofficial end of summer, and start planning for fall, our menus are going to start shifting to reflect the seasonality I like to maintain on our table. Given that we’re just getting back from 5 days away visiting my family, I’m keeping things simple with a lot of freezer food.
Monday: Thai Peanut Noodle Salad with greens (from Quick-Fix Vegetarian).
Tuesday: Roast chicken (keeping it simple–olive oil, salt, pepper, thyme, oregano, parsley) with mashed sweet potatoes.
Wednesday: Leftover roast chicken, steamed carrots and green salad.
Thursday: Honey chicken from my once-a-month cooking last month, wild rice, roasted squash.
Friday: Leftover honey chicken, wild rice, steamed veggies.
Saturday: Eating out. Celebrating some great news that Eric got last week about work!
What’s on your table this week?