This week is a short menu since Kat and I are headed out on travel this coming Friday. This also means trying to plan for meals that will not create leftovers, we do try to not deliberately create waste.
Greek Chicken Salad
Salad greens with cherry tomatoes, cucumber feta cheese and a vinegrette dressing. Grilled chicken with Greek Seasonings from Savory Spices.
Pork Chops with homemade applesauce and grilled asparagus
Fairly simple, just grilling up the pork shops with some seasoning, probably from Savory again. Asparagus gets grilled as well with olive oil, salt and pepper. The applesauce we make by peeling and cutting up granny smith apples, then simmering on the stove in a combination of mead (honey wine) and water, if you do not have mead then water by itself is fine, just use enough to cover the apples. Add sugar and cinnamon as necessary at the end, use a stick blender to puree’ it up or you can use a regular blender just be careful.
We stole this from one of our favorite local breweries- Four Peaks.
Grilled or sauteed salmon filet with bacon, lettuce, tomato, cheese and pesto on whole grain bread. Their recipe calls for jalepeno jack cheese and Cajun seasoning on the salmon, but we have substituted out other flavors with no problem, this is a nice tasty dinner.
Chef Dinner Salad
Yep, another Salad, we decided that with all the rich food lately a second salad for the week would not be a bad idea. This one will be salad greens with had boiled eggs, bacon, ham, cucumber, tomato, green pepper and cheese on top. I like jalepeno ranch to go on top, Kat generally goes for a chipolte cheddar dressing we found.
That is it for this week since we are headed out of town.