7/18 – Sunday
Dinner: grilled halibut with fresh tomato salsa, grilled polenta & veggies from fridge. Butter lettuce & spinach salad with simple vinaigrette & fruit. Lemon pound cake & nectarine compote for dessert.
Lunch: Chicken cutlet with wax beans, chickpeas and a spinach salad
(pg 23, Food EveryDay, july/august ed)
7/19 – Monday
Dinner for 6. Smokey elk meatloaf, Potato au gratin, spring salad
Lunch. Korean beef stir-fry with brown rice & sesame asparagus. has bean sprouts & spinach.
7/20 – Tuesday
Dinner. Feast, arrive 4:30, stay late. Grill & clean up.?
Lunch. ??? am I preparing a lunch this night?
7/21 – Wednesday
Dinner, Halibut with herbs & capers, golden beets, mixed wild rice, salad
Lunch: Lemony sugar snap peas and chicken with sweet potato
7/22 – Thursday
Dinner: Grilled elk, with Beet,potato&walnut salad, stuffed tomatoes
Lunch: tuna salad, plus ________
7/23 – Friday
Dinner: grilled blackened chicken, quick black-eyed peas with tomatoes, romaine salad, (pg 108, Food Everyday)
Lunch: creamy hamburger noodle casserole
7/24 – Saturday
Dinner: Steak and egg salad, plus a green bean salad with roasted potatoes and bacon. (pg25 & 87)
Lunch: juicy, herb roasted chicken thighs, with pear and red onion gratin