A well-planned week

After a successful first attempt at planning more than one dinner at a time, I decided to try it again.

This time with five dinners.

The week is laid out in front of me, I just hope those dinners sound good on the days I am supposed to make them.

I have my menus.

I made my list.

I went to the market.

I am set for the week, Monday-Friday.

I figure after five days of working and five nights of cooking, I get to go out on to dinner on Saturday.

First up: Monday dinner of pan-roasted pork tenderloin, steamed asparagus and lemon spaghetti.

It was a very good start to the week, and yielded leftovers for Tuesday lunches.

While I was getting stuff ready for Monday dinner, I also managed to get a head start on Tuesday and Wednesday dinners.

I wonder how long I can keep up with this. So far, it has been a fun change.

And I can already tell I am going to spend less since I am not going to the market every day, impulse buying stuff.