Sydney2977
DIS Veteran
- Joined
- Aug 10, 2013
- Messages
- 1,407
Yesterday I made a big chef salad for DH and I with some leftover meat and veggies I wanted to use up instead of the tuna wraps. I made a menu for the next two weeks to use up some other things we need to and went grocery shopping after work yesterday- I finally got off at a decent time! DH also pulled out of the garage freezer the pheasant he got when he went to an organized shoot with his buddy that his work put on back before the pandemic (they got to invite a guest so DH got lucky!). I plan to grill tomorrow and next Sunday to take care of the main proteins. Here's the menu in no particular order:
grilled sweet ginger pork with dill broccoli
grilled glazed BBQ chicken with baked beans and salad
grilled pheasant with spinach and biscuits
grilled Asian steaks with pineapples and rice
black bean burritos
tuna veggie wraps with chips and dip
grilled hot dogs with fruit
Cajun grilled shrimp (chicken for DH) with lemony squash
chicken quesadillas with jalapenos and guacamole
grilled pheasant salad
grilled pork chops (I'll figure out a marinade and sides based on what we have)
Tex-Mex ravioli
grilled sweet ginger pork with dill broccoli
grilled glazed BBQ chicken with baked beans and salad
grilled pheasant with spinach and biscuits
grilled Asian steaks with pineapples and rice
black bean burritos
tuna veggie wraps with chips and dip
grilled hot dogs with fruit
Cajun grilled shrimp (chicken for DH) with lemony squash
chicken quesadillas with jalapenos and guacamole
grilled pheasant salad
grilled pork chops (I'll figure out a marinade and sides based on what we have)
Tex-Mex ravioli