Oh my goodness. This week’s menu plan goes into the new year. It is hard to believe this year will be done and we will be on a new one when I do my next plan.
When I did my meal plan last week I went ahead and wrote out this weeks too and boy was I happy I took the time. Who knows, maybe this upcoming year I will start planning a whole month of meals at a time
The other night was one heck of a night with the kids. They were coming down from all the Christmas activities and just fighting constantly. Especially over new toys. So it was a beer kind of night. I had this wonderful 22oz bottle of Vanilla Porter in the fridge that I cracked open, but only ended up drinking one glass of it….
Since it went flat, I wanted to use the rest for a pork roast. Last night I made this Balsamic Beer Braised Pork and it was absolutely wonderful. I actually had a pork tenderloin, not a butt roast, so I turned the oven temp down and only cooked it for about 45 minutes. I then thickened the sauce to make a gravy. Wonderful.
On Christmas Eve my sister makes Cioppino for dinner. I don’t like it but my husband loves it, and as it turns out so does Sid.
He did his happy food dance when he was eating the leftovers on Friday.
Menu Plan 12/29-1/4
Tues: Parmesan Crusted Chicken with Bacon and One Pot Garlic Parmesan Pasta
Wed: New Years Eve dinner at a friend’s house
Thr: Ham & Cheese Gnocchi
Fri: Leftovers
Sat: Kitchen is closed
Sun: Italian Crumb Topped Cod and rice pilaf
Happy Cooking
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