Happy Memorial Day. I hope that you had some time to spend with some loved ones, here and passed.
Memorial weekend Sunday we had a cook out and had a bunch of people over for a family get together. Jaimie made lamb and chicken over a fire pit, covered by a canvas tarp. We also had Waldorf salad made by my MIL, Texas sheet cake, also by my MIL, fruit salad, and deviled eggs. Since I knew we'd have leftover lamb and chicken, this week's menu is based on that.
Monday: Shawarma - made with leftover smoked lamb from our triple birthday party (marinated in yogurt, garlic, ras al hanut powder and lemon juice), put in a pita pocket and topped with tzatziki (Jaimie makes his with plain yogurt and cucumbers, with some onion and garlic), tomatoes, onion, and garlic hummus.
Tuesday: BBQ chicken sandwiches, onion rings, and pickled veggies
Wednesday: South west chicken in couscous with tomatoes and cilantro from the garden
Thursday: A whole chicken (it's already thawed, so it's got to be cooked), potato fries, corn on the cob, and maybe a blooming onion (I found an onion cutting contraption at the thrift store and the menu book includes an Outback style onion and sauce).
Friday: Oriental style salad (lots of lettuce in the garden) with chicken, mandarin oranges, sunflower seeds and whatever else we toss in there.
Saturday: Pasta. Any remaining meat can be tossed into the sauce or used for next week's plan. Generally, we don't eat meat every day, but I hate to waste.
Have a great week.