Work Menu: 9/13’s week

M: Mostaccioli, a romaine/spring salad with basic vineagrette, and some forgotten vegetable from the crisper drawer

-A riff of of a sausage & tortellini tomato soup some friends served me.  Unfortunately, kielbasa has a habit of overpowering the whole dish when it sits for lunch the next day.

W:Grilled elk loin steaks vacuum marinated with balsamic, olive oil, basil, pepper, and lemon juice. Mashed sweet potatoes, oregano roasted broccolli and a simple spring salad with a fresh orange-balsamic dressing rounded off dinner

-Lunch became a brocolli chicken alfredo dish from ____________.

F:Roasted a Rump Roast, mashed some potatoes, oven-fried some zucchinis, tossed a spinach salad with some fresas and balsamic dressing, then congratulated myself for the homemade blueberry sherbert and gazpacho to be enjoyed at their leisure.

-Roasted a smaller pork roast for an Asian Cabbage Slaw with Pork that I must try again with meat that hadn’t been thawed and re-froze.  Some mixed wild rice sauteed with diced onions and carrots rounded off the meal at about 550 calories.

SS:I braised some elk with mushrooms ala this recipe, and served it with a simple salad and spaghetti squash parmesan for dinner.

-A couple thin crust pizza‘s and a personal favorite Greek chop salad formed lunch.  A meatlovers was created with ground beef, extra roasted pork, slivered onions, and some mozzerella and cheddar.  The veggie pizza starred home-grown tomatoes, zucchini, more onion slivers, and mozerella and shredded parmesan.  I love how good healthy food tastes.

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