I had a bit of a difficult time planning this week’s menu and I’m not sure why. I really should have this post ready each week by Sunday evening, just waiting for Monday. Here we are though, another plan completed. As always, check out orgjunkie.com for many more links.

This week is a bit of a pantry/freezer challenge.

Monday: grilled hot dogs
Tuesday: spaghetti with homemade marinara sauce from the freezer
Wednesday: tortilla pizzas with the above sauce
Thursday: (night shift) butternut squash ravioli from the freezer and the above sauce
Friday: (night shift) Moroccan-Spiced Tomato Chicken with Almonds, brown rice, edamame
Saturday: Apple Mustard Rosemary Chicken with asparagus and Italian potatoes*
Sunday: grilled pork chops with dill potatoes**

*I cut up several potatoes into approximately one-inch cubes, place them in a lidded casserole dish on an appropriate size, and coat them in whatever oil-based salad dressing I have on hand. I then microwave them until they are roughly 3/4 cooked before putting them in the oven. If I don’t have anything else in the oven, I cook them completely in the microwave instead.

**Cut potatoes in half lengthwise and then slice to desired thickness. Microwave in a lidded casserole dish just until done. Place in a tinfoil pie plate or pan and drop in butter. I don’t know how much I use; I put in several 1/4-teaspoon-sized dollops around the pan. Sprinkle generously with salt, pepper, dried dill weed, and poppy seeds. Cover with foil and BBQ alongside the meat, checking every so often and moving to the top rack when necessary.