Meal plan: October 15 through 21

Thursday: sharp cheddar and leek penne (Sauce wasn’t quite right their way — don’t be dumb, just use roux.  And if you follow the recipe, you end up with browned, not sweated, leeks.  also, it says it serves 6 — but is more like 12.  If you make this, plan accordingly.)
Friday: maple-glazed pork loin, roasted garlic sweet potatoes, blueberry pie
Saturday: Roast chicken, delicata squash, buttery collard greens
Sunday: Latin skillet scrambled eggs (brunch, from a recent Weeknight Kitchen newsletter)
Monday: Tuna Noodle Hotdish (don’t laugh, it’s awesome.  It’s also in the freezer, making it easy on Husband to heat up for the kiddoes while I’m out of town.  He’s a far better cook than I, but 2 kids on your own is just a lot of work).
Tuesday: Potato leek soup (again, in freezer.  see above).
Wednesday: leftover clean up.  also known as eat saltines and drink night.  we’re also known for having a bowl of cereal on nights like this.  We all need a break…
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