Sounds like we've got similar freezers!
For the coming week, I'm roasting a pork loin and making a sauce of caramelized onions and mushrooms (splash of burgundy, splash of beef broth, some spices), which will be served the first night over a roasted veggie mix (sweet potatoes, parsnips, carrots, zucchini, and maybe butternut squash) and served with a veggie stir-fry the second night.
I'll be doing some haddock fillets in a skillet with chopped roma tomatoes, onions, a spritz of olive oil, a splash of red wine vinegar, and lots of basil, sage, and oregano and I'll roast some brussels sprouts to go with it.
Chicken breasts will be roasted with spices, and served with left-over stir-fry one night, and added to a veggie/lentil/barley stew the next night.
Chicken thighs will be roasted with spices, sliced, and used as a topping on a cauliflower crust pizza (tomato paste, spices, gruyere cheese, spinach, onions, mushrooms, and whatever else I'm in the mood for will be the other toppings) - this will last for 2 nights.
I haven't decided what order these will be in, but that's my rough plan for the week.
What did you have in mind?
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| current weight: 166.2