As a result of not a lot of sleep, even less than normal, with battling this bug with the kids and working with the potential of more people than just my son getting sick (I like to be prepared), I am going with easy meals this week to try and keep on top of the cooking without (hopefully) too much effort.
This is also going to be "use up that pork roast" week as I have a couple of them that need to be used. One is two years old (tonight's dinner)...still in good shape, but needed to be used up. The other one is a huge pork shoulder roast with the bone in that I got cheap on reduced a while back and it has been trying to fall out of the freezer and crush my feet regularly ever since as it's a really awkward shape. So, yeah, it's getting defrosted, cut into chunks and used (and in some cases after using it, refrozen into new meals).
Menu Plan for Week of 3/7/16
Monday: Pork steaks, fruit cocktail, leftover rice
Tuesday: Baked "fried" chicken, potatoes au gratin, pasta salad
Wednesday: Cider slow cooker pork roast, leftover pasta salad, mixed veggies (freezer)
Thursday: Chicken noodle soup (crock pot)
Friday: Mustard pork roast, roasted potatoes and carrots, fried apples
Sunday: Pork stew with home made bread
To bake/prepare: Bread (Sunday or sooner). Take leftover pork and make into sandwich spread/potted pork and put in freezer.
Desserts: Sliced strawberries, grapes, leftover apple pie
So there you are. My menu plan for the week. Hopefully the rest of us stay well so I don't have to worry too much about everyone having fevers *fingers crossed*.