Sunday: Malaysian Beef Curry
Monday: Yogurt Marinated Grilled Chicken with Mashed Sweet Potatoes & Spinach
Tuesday: Leftovers: Malaysian Beef Curry
Wednesday:   Leftovers: Yogurt Marinated Grilled Chicken & Goat Cheese Quesadillas
Thursday: Shrimp & Artichoke over Parmesan Grits
Friday: Easy Breakfast for Dinner
Saturday: Eat Out

It’s weeks like these that make me particularly grateful for our menus. I’m out of town for work Tuesday through Thursday but by planning ahead and cooking early in the week Christian can just rely on leftovers while I’m out of town. Then we’ll keep it simple when I return with an old favorite (that we were supposed to make last week, ooops!) and an easy night of breakfast for dinner.

Sunday’s Malaysian Beef Curry is a new recipe…sounds spicy and fantastically delicious and the best part is that it’s a slow cooker meal. There is a longer ingredient list and tamarind paste can sometimes be a bit hard to find, but boy is it going to make the house smell amazing while it cooks! The Yogurt Marinated Grilled Chicken recipe is a new one, but super simple and healthy. Just make sure you prepare and start marinating the chicken the night before you plan on making it. Get creative with the chicken leftovers…we’re going to turn it into chicken and goat cheese quesadillas, probably with a side black bean salad.

Stay tuned for my Thanksgiving Menu, which I’ll be posting in a couple of days. It’s my favorite holiday since I love cooking and entertaining so much.  The planner in me will help lay it all out for you so you can actually enjoy yourself day-of and not be stuck in the kitchen missing the party. If I do say so myself, SavoryGirl Thanksgivings are always a big hit and my guests are quite happy and well-fed by the end of the day!