We took a break from our usual Friend’s Dinner schedule after the holidays. We’re going to resume the second week of January 2023. Here’s the plan for the final working-weeknight-dinners of the year!
Monday was mostly leftovers- chicken tikka masala, green beans in green curry, and rice. Hot dogs with tons of toppings for the people over 40 who were tired of leftovers.
Tuesday I’m making my favorite winter pork chops, which is this Tonkatsu recipe from Just One Cookbook. The homemade sauce comes together super easily, and I’ll serve it with rice, frozen gyoza from Trader Joe’s, and broccoli.
Wednesday will be loaded baked potato soup with a side salad. I always add about a half teaspoon of dried basil at the start of cooking well, and only ever have green onions for the topping instead of fresh chives. Bacon pieces on top are optional, the cheese is certainly not. The salad (homemade, not bagged) will be romaine lettuce, shredded carrots, red cabbage, grape tomatoes, sliced pepperoncini peppers, chickpeas, and thinly sliced red onion with Olive Garden Italian Dressing then topped with plenty of grated parmesan and black pepper.
Thursday I’m making burritos! Slow Cooker Beef Barbacoa, cilantro lime rice, shredded cheese, guacamole, and a host of salsas. I’ll make my burrito with refried beans instead of meat. After the burritos are assembled, I toast them with a little oil in a non-stick pan to heat everything up and melt the cheese. This black bean and corn salsa is pretty great, but this time around I’ll probably stick with store-bought. Fresh fruit on the side.
Friday Chicken thighs in lemon and white wine sauce, mashed potatoes, rolls, and garlicky green beans.
CrustyBeth 