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What are you planning for dinner this week?

ChristinaMason | Mar 15, 201005:00 AM     113

Recently, I've taken to planning a weekly dinner menu to avoid 1,001 trips to the store and slapdash, uninspired meals at 8:00 pm. Maybe those of us who plan ahead could post our weekly menus to help each other generate ideas? Although I don't always have time to pre-plan menus, it really helps me to shop wisely and actually use the recipes I discover on Chowhound.

So, to get things started, here are my menus from the past three weeks. I don't always follow them too rigidly, esp. if I'm short on time or not in the mood I try to allow for at least one dinner out and/or one meal of leftovers, leaving me with 4-5 meals to plan.

...WEEK I...

-Fish and veggie green curry with rice vermicelli [had brown rice instead]
-Chicken satay, summer rolls with avocado & cucumber [made venison goulash instead]
-Crustless quiche florentine, bacon, tomato soup [made quiche for brunch and skipped the rest]
-Pork tenderloin with mango salsa, black beans with Spanish rice
-Chicken shepherd's pie topped with sweet potato mash, spinach salad with toasted walnuts, clementines, honey-orange dressing [skipped the salad]
-Leftover white bean and ham soup

...WEEK II...

-Pumpkin soup with leek, roasted fennel, fish baked with remoulade & potato chip topping
-Rachel Ray's eggplant stew with polenta (http://www.foodnetwork.com/recipes/eg...)
-Chicken-pork adobo with quinoa, spicy green beans
-Pork tenderloin stuffed with chipotle, sweet potato fries, cole slaw [made a different tenderloin recipe and changed the sides]
-Leftover venison goulash

...WEEK III [this week]...

-Pumpkin and roasted corn risotto (using up leftover soup), oven-fried panko chicken cutlets, field greens with toasted almonds and clementines
-Leftover eggplant stew & polenta
-Yellow Thai curry with white fish, potatoes, peppers, green beans, onions, carrots, bamboo shoots
-Baked chicken meatballs (http://smittenkitchen.com/2009/10/bak...), tomato sauce for dipping, squid ink spaghetti with garlic and red pepper flakes, glazed carrots with OJ, brown sugar, and cayenne
-Ravioli and chard with hazelnuts and sweet potato (http://www.101cookbooks.com/archives/...); roasted beets

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