Menu suggestions:
Pizza
Corned beef and cabbage
Saturday: Home made pizza topped with tomato paste, mozzarella cheese, marinated artichoke hearts, pancetta and sliced tomatoes.
Sunday: Pro Bowl corned beef and cabbage with potatoes, celery and carrots.
Meals proposed for the weekend: Chicken Fried Steak and Stir Fry Chicken.
Saturday: Stir-fried chicken and Chinese-style veggies served with saffron rice medley.
Sunday: Chicken fried beef tenderloin steak, country-style green beans, apple-cinnamon baby carrots, mashed potatoes and gravy.
Saturday: Italian Meatballs with Mozzarella served with marinara sauce over angel hair spaghetti.
Sunday: Chinese-style steamed chicken and veggies served with saffron rice and soy dressing.
Saturday: Home ground tri-tip hamburgers topped with sliced Havarti cheese and the works.
Sunday: Grilled pork loin chops with acorn squash, cauliflower and broccoli/macaroni/cheese casserole.
Hamburgers on one day and pork loin chops on the other.
We have the stuff for pasta e fagioli one day and a brisket to shred for tostadas, burritos or something like that.
Bonus Saturday Breakfast: Poached eggs over ham and toast topped with shredded white cheddar and tomatoes topped with cottage cheese. I know – cholesterol bombs but only once a week.
Saturday: Shredded beef soft tacos with cheese, lettuce, tomatoes and ranch dressing. Black beans and Mexican rice on the side.
Sunday: Pasta e fagioli with a nice, fresh, hot biscuit.
Saturday: Jambalaya!
Sunday: Honey-mustard grilled pork tenderloin served with apple compoté and baked broccoli/cauliflower au gratin.
Pasta é Fajiole has been discussed.
Either grilled pork loin chops or pulled pork would be good since we have a lot of frozen pork loin on hand.
UPDATE: The weather will be too warm for soup, so we’re exchanging the Pasta é Fajiole for Chicken Fried Steak made from beef tenderloin. The pork is still on, but will be in the form of tacos carnitas.
Saturday: Shredded pork soft tacos – cheddar, lettuce and tomatoes inside with salsa or ranch dressing.
Sunday: Chicken fried steak made from beef tenderloin, broccoli, country-style green beans with bacon and mashed taters/gravy.
Sunday breakfast bonus: Cheddar/avocado/ham/tomato omelet.
Saturday: Parmesan Chicken with pasta & broccoli and Verna’s good marinara sauce.
Sunday: Porterhouse Steak and Twice Baked Potatoes with asparagus spears.
We didn’t have much in the way of discussions this week, so this is just the summary of what we prepared.
Saturday: Mozzarella-stuffed meatballs served with spaghetti and marinara sauce with a lettuce wedge salad on the side.
Sunday: 15-bean soup with sourdough rye toast.
Bonus: Breakfast – spinach omelet with spicy hash browns and sausage links.
10:28:41 Verna: what ya want for food this weekend
10:28:50 Verna: gonna be hot
10:28:55 Bob: food lemme think
10:29:41 Bob: pulled pork sammiches with cole slaw
10:30:34 Verna: we have a butt in back?
10:31:01 Bob: or we can use loin
10:31:10 Bob: not sure whats there
10:32:33 Bob: stuffed pasta shells
10:32:59 Verna: also can use pork chops
10:33:16 Bob: steamed chix chinese-style
10:33:22 Bob: yes we can
10:34:07 Verna: steamed chix
10:34:19 Bob: yes
Saturday: Pulled pork sandwiches with coleslaw and pickle spears.
Sunday: Chinese-style steamed chicken breast with leafy veggies, saffron rice and a Tsingtao beer.
Bonus: Sunday Breakfast . . .
