The entire month of June feels like it’s going to be a non-stop go-go-go blur of motion, which makes me feel less than confident about menu-making for each week. Plans seem to change in an instant, and we’re each out of town quite a bit. But I’m still working on it, so, without further ado, here is this week’s menu.
Monday — chicken breasts marinated in Italian dressing, salad and corn on the cob
Tuesday — teriyaki grilled pork chops from Annie’s Eats, some fresh veggies on the grill, fried rice
Wednesday — a simple chicken and spinach risotto based on this basic recipe; I’ve never made a risotto before!
Thursday — brown bean soup as a late-week easy meal, maybe with cornbread if I still have corn meal hanging around
Friday — turkey burgers, baked potatoes and green beans
Saturday — we’re having company, so we’ll probably go out (my friend has some tricky dietary requirements)
Sunday — same as Saturday
I’m not sure how really healthy all this is, but it sounds yummy and I figure portion control goes a long way. And now I’m off to bed to prepare for my early morning date with Carmen Electra!