(can’t go wrong with these recipes from the 60’s)
Monday: Meatloaf (based on a recipe from the pictured cookbook), Roasted Butternut Squash, Sautéed Chard and Spinach
Tuesday: Indian-Spiced Chicken and Cauliflower, Salad
Wednesday: BBQ Pork Sliders, Roasted Cabbage, Carrots
Thursday: Spaghetti Pie (based on this), Sautéed Brussels Sprouts
Friday: Leftovers or Out
Prep:
Onions: dice 1-2
Carrots: chop into sticks (lunches and snacks), grate (meatloaf)
Broccoli and Cauliflower: chop into florets (snacks and dinner)
Romaine: chop for salad
Cabbage: slice for roasting
Brussels Sprouts: trim and quarter for roasting