Saturday

Cashew-panko crusted chicken tenderloins
Steamed/sauteed Baby Bok Choy
Jasmine Rice
Dipping Sauces

*This meal was delicious and light...the thin, flattened chicken coupled with panko.
I had leftover crushed raw cashews and so sauteed them until golden along with the
slivered garlic before adding the bok choy.
Sauces are prepared (I don't need to do it all)...Chinese mustard sauce and a tangy, spicy
orange sauce...both work well with the chicken.

Thursday

Farfalle w/sauce & meatballs*
Mixed Green Salad
Wine

*This is a food I cannot make in small portions and I feel there are some foods that
should be made this way as long as the food will not go to waste.
I bought a kettle specifically for making spaghetti sauce that is so large I am given complete freedom as to what meats I might want to add to the pot. The sauce benefits from a mix of
beef meatballs and pork (offal but not awful offal!)...sometimes chicken in a pan to the side too.



Because I make so much and even though I can eat my homemade sauce seven nights in a row without tiring, I still have leftovers. A few parcels in the freezer award me with a warm fragrant home-cooked meal when there is little time after a busy day.

Wednesday
Pan-Seared Rib-Eye Steak
Pomme Fritte*
Rosemary Roasted Beets
Horseradish Cream Sauce**

* One restaurant size Idaho potato is sufficient for french fries for one.
** This varies each time I make it: sour cream+fresh horseradish+dollop of mayonnaise

I usually saute the beet greens w/slivered garlic in olive oil, sometimes
almost to crispness, then a sprinkling of balsamic as a bed for the beets.
As you can see, the dinner was ample enough and...

outstanding!