Here is he plan!
- Beef Bourguignon (p. 95)
- New Orleans Chicken and Andoulle Etouffee (p. 119)
- Left overs
- Penne with Bolognese Sauce (p.150)
- Grilled Skirt Steak with Cilantro-lime Vinaigrette (p. 97)
- Lunch: Lemon-Scented Risotto with Seared Scallops (p. 171)
- Ahi Tuna Poke (p. 27)
- Grilled Shrimp with Corn and Polenta Salad (p. 74)
Check back tomorrow to see how successful I was with my cooking from last week!