Meal Plan: February 24 – March 2, 2014

This week: a return to basics. I’m especially looking forward to the roast chicken. The way the vegetables and starches cook in the drippings from the chicken is pretty divine. Speaking of basic, this week I did something I don’t normally do, which was to buy frozen ravioli. Frozen ravioli was a staple food of my childhood, as I recall, probably because it was quick, easy, filling, and could be dressed up with vegetables.

Om nom nom.


Tuna Melt Sandwiches, Fresh Vegetables

Wednesday and Thursday

Roast Herbed Chicken, Root Vegetables (for some gluten-free guests)

Friday and Saturday

Stuffed Zucchini, Apple Salad

Sunday and Monday

Ravioli, Green Salad

On the back burner (a to-cook list)


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