This week's menu

Being that I live alone and only cook for myself, I don't see the need for an extensive menu every week.  I've decided to stick to two proteins per week, and make two meals out of each.  Last week, I picked pork chops and flank steak.  Outside of those four meals, everything else will have to be vegetarian.  It will save costs and be healthier in general to not have meat at every meal.

This week, I'm picking shrimp and chicken.  Shrimp meals will be tomorrow and Wednesday, followed by a vegetarian meal for Thursday, and then chicken on Friday and Saturday.  I don't want to buy a pound of raw shrimp and then have it sit in my fridge until Friday.  Also, I'm not cooking tonight.  With Erin in town this past weekend, I cooked a huge pot of risotto and a full pan of cabbage, potatoes and sausage.  I just finished the cabbage today for lunch and I'll turn the risotto into pan-fried risotto cakes for dinner tonight.  I also have half of a roasted chicken left that I will make into a chicken salad to take for lunch tomorrow.

Last week, I loved my cabbage and pork chops, but was sadly disappointed  by the pork stir fry.  Not sure if I did something wrong, but it lacked flavor.  The grilled flank steak and creamed spinach was delicious.  I had to force myself to put the leftovers in the fridge, rather than eat all of it for dinner.  That good. 

This week's menu is as follows:

Tuesday: Lemon Garlic Shrimp & Grits from December's issue of Food Network Magazine
Wednesday: Creamy Shrimp & Tomato Chowder
Thursday: Vegetable Enchiladas in a Creamy Tomatillo Sauce
Friday: Chicken & Waffles
Saturday: Thai Chicken Soup from November's issue of Food Network Magazine

Happy Third (?!?!?) Week of January everyone!