What I *am* doing is working on a plan for meal preps – I’m working up a multi-purpose meat sauce to freeze in batches, to be used as a starter for various meals. A work in progress, but I’m making up about 10 pounds of hampburger’s worth of sauce this afternoon!

Hey, I do that too! It’s a great way to sneak extra vegetables into the dish.

Monday— Chili- Cheesy Mac casserole, salad, grapes

Tueday.— Greek style (garlic-lemon-oregano) grilled pork chops, yukon gold potatoes par cooked, then finished on the grill with chive butter, steamed green beans, salad with feta, olives and tomato

Wednesday— Asian Style “Rainbow” Noodle Platter: Cooked chinese noodles or whole wheat spaghetti topped with assorted fresh vegetables (sugar snap peas, sliced radishes, green onions, bean sprouts, grated carrot, red pepper strips, zucchinin matchsticks, shredded napa cabbage, leftover cooked meats, etc.) Top with Asian peanut-soy-sesame oil dressing.

Thurs. C.O.R.N.

Friday- Grilled Beer Butt Chicken, sweet-sour slaw, corn on the cob, dilled potato salad

Saturday- Portobello mushroom, bean sprout and chicken egg foo yung with brown sauce, rice, soy pickled radishes, asian slaw (we have a lot of chines cabbage and radishes from our CSA right now)