Mon: Salmon cakes, potato-carrot soup, cooked spinach, pumpkin pie pudding
Tues: Mushroom risotto, green beans; make pot roast
Wed: Cranberry pot roast
Thu: Med Fish stew
Fri: https://cooking.nytimes.com/recipes/1021613-hot-and-numbing-stir-fried-new-potatoes, https://sites.google.com/site/jfhrecipes/recipes/fire-chicken?authuser=0
Sat: Leftovers potato-carrot soup, omelet with salsa, salad w/ guacamole
Sun: https://sites.google.com/site/jfhrecipes/recipes/main-dishes/caramelized-plantains-w-beans with leftover rice, cooked spinach
Mon: Leftover fire chicken over stir fried shredded Napa cabbage. Ramen with charred scallions.
Tue: Leftovers -- fish stew (all) , broccoli (heat- both in back fridge, use 1/2 broccoli), toasted whole grain bread,. aioli,
Wed : Leftovers -- pot roast, green beans (heat- both in back fridge),
Thurs: Nasi Goreng, broccoli (heat broccoli from back fridge)
Fri: Salmon- pistachio-crusted (mix in fridge)- make 4 fillets to have leftovers for salmon cakes; wild/brown rice mix, broccoli rabe
Sat: kabocha squash soup, salad with sliced apples, gorgonzola crumbles