Almost every Sunday we make a plan for our weekly meals.  This helps prevent us from buying extra ingredients or overbuying because we are hungry and it allows us to plan meals around what is on sale.  I love to try out new recipes, so we have been saving them using Evernote and pulling them up on our iPad instead of wasting paper and ink to print them.

I am embracing the fact that its Fall. The leaves are starting to change from bright green to a yellowish hue, and there is a hint of cool air in the mornings.  Here is what we’re eating this week:


Buttermilk Brined Pork Chops (I will use pork loin cut into 1″ chops)
Garlicky Greens (Swiss Chard)
Butternut Squash


Chicken Enchilada Soup (will adapt for slow cooker)


Greek Style Burgers with Cucumber, Tomato & Tzatziki on Flatbread
Sweet Potato Fries


Tarragon Chicken Pot Pies


Grilled Shrimp
Quinoa Edamame Salad


A special meal out to celebrate Jason finishing his book update, and me finishing my research work at USC.