David and I leave Thursday morning for New Orleans. We can hardly wait! I just have three nights to cook this week. I’m keeping it easy and using up the perishables. I won’t be posting a menu next Monday since we will be enjoying the fine cuisine of New Orleans. And my menu the following week will be late as we don’t return until Monday the 23rd. Be sure to check out the link under the graphic at the top of this post for other menu ideas while I’m away.
Monday:
I have a meeting of our community Multicultural Committee to attend this evening at 6 p.m. so I’m making it easy on myself. The last time I made jambalaya I froze enough for another meal. This weekend I made potato salad for our Easter lunch and purposely made extra.
- jambalaya (from freezer)
- potato salad (leftover)
- fresh fruit salad (pineapple, red grapes, banana)
Tuesday:
- chorizo potato soup
- corn bread
Not long ago I made Chorizo Sweet Potato Enchiladas. They were delicious! I froze the extra filling because it made way more than we needed for just the two of us, even with leftovers. I have some regular potatoes to use up before we leave, as well as half an onion and some carrots. Oh, and a jalapeno. I’m going to combine these into a big pot of soup which I’m hoping will net us enough leftovers for Wednesday lunches.
Wednesday:
We will be busy packing and getting ready to leave Thursday morning. I think I’ll have David pick up a pizza from our favorite Italian restaurant on his way home from work. I’ll make a salad if we have any greens that need to be used.
And that’s it, folks! I will try to post a few pictures of the delicious food we will be enjoying in New Orleans. And I’ll probably post some pictures of our other adventures on my Tea With Dee blog so check it out, too.
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