A Pleasant Little Menu Plan | Short Ribs, Chicken and Pork Shoulder

Winner, winner, what’s for dinner?

This week’s APLK menu is big on protein and vegetables and I can’t wait for you to check it out.

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Before getting started here are a few notes on this week’s menu:

  • it contains dinner for every night, Sunday thru Friday, and lunch and breakfast for some days
  • pick up an extra chicken breast to roast on Tuesday to guarantee leftovers for Wednesday’s dinner
  • for those who do not stay at home during the mid-day, the pork shoulder may be tricky to prepare on Thursday. A late night prep on Wednesday would also work.
  • half of the beer braised pork shoulder will be frozen to stock the freezer, make sure to have freezer-safe storage containers on hand
  • have fun!

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Now it’s time to take a peek, make your list and head over to the market.

P.S. Don’t forget to double check the pantry and fridge after making the list, no need to buy what you already have.

Sunday & Monday Dinner:Beer Braised Short ribs and Creamed Cauliflower with Garlic and Celery

Monday Lunch: Beer Braised Short Rib Sandwich

Tuesday Dinner: Salty Crispy Chicken with Balsamic Roasted Vegetables

Wednesday Lunch: Roasted Balsamic Vegetables with a Runny Egg and Crusty Bread

Wednesday Dinner: Roasted Chicken Salad with Whole Grain Mustard and Fresh Thyme Sandwiches (from Tuesday’s leftover chicken) and Sriacha Coleslaw

Thursday Dinner: Beer Braised Pork Shoulder with Hatch Green Chiles (freeze half of leftovers) and Savory Polenta

Friday Breakfast: Polenta with Roger Verge’s Fried Eggs (one of my favorites!)

Friday Dinner: Pork Shoulder Tacos with Sriracha Cole Slaw, Avocado Crema and Lemon Lime Margarita

Saturday Breakfast: Toast with Avocado Crema (and an optional runny egg)

Saturday Dinner: Take-Out

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