This is the University's last week of class which means a couple of end of the year dinners as well as an evening exam. Then, we are leaving this weekend for San Francisco. The theme for this week's meal plan is easy-meals-that-use-up-or-at-least-don't-create-leftovers. Our fridge is jam-packed right now. We need to make some space or our housesitter won't have any place for his groceries!
Monday - Barbecued Pork on Buns, Baked Beans, Slaw
I have a dinner to attend tonight. I suggested to DH that he chop up some of Saturday night's leftover ribs, simmer the pork in barbecue sauce, and make sandwiches. With the leftover slaw and beans, the meal should make everyone happy.
Tuesday - Tacos Al Carbon, Black Bean Salsa
This is the only dinner which I'll be cooking at home this week! Our Easter lunch yesterday was a picnic at Grandfather Mountain. At the site next to us, a Hispanic family was grilling marinated skirt steak and it looked amazing. DH and I are now craving it.
Wednesday - Barbecued Chicken Pizza, Green Salad
Another dinner out for me so I need something quick and easy for the kids to eat. Leftover barbecue chicken from Saturday will get recycled into their favorite smoked Gouda and barbecue chicken pizza.
Thursday - Dinner Out
We have not yet managed to have our celebratory family dinner at the Gamekeeper so we'll be trying again on Thursday night.
Friday - Grilled Salmon, Rice, Roasted Broccoli
This is one of our go-tos this time of year: fast, healthy, and no leftovers.
Saturday - Dinner Out
We are landing in San Francisco mid-afternoon and I'm scoping out where I want to eat. Maykadeh and Rost Pistola are currently on the short list.
Sunday - Grilled Fish Tacos with Avocado Lime Cilantro Crema
I've done a little research into markets in Tiburon, where we'll be staying. I've found one that is supposed to have a good meat and seafood selection and a reasonable produce section. It shouldn't be too hard to get the ingredients to make this family favorite.