Last week, I had bought a chicken at the supermarket for the vindaloo that turned out to be no good, but I had a very large chicken in the freezer, so I made a roast chicken and used leftovers to make vindaloo instead, which was a lot more frugal and came out excellent. So the chili has been moved to this week.
I am a little late posting this since our schedule has been up in the air this week; the Friday meal may change depending on plans.
Monday – Stuffed Acorn Squash (recipe from Cooking Traditional Foods menu mailer
Tuesday – Italian Sausage Pasta With Vegetables
Wednesday – Cream of Mushroom Soup (a la Julia Child), gluten-free garlic breadsticks
Thursday – White Chili
Friday – Savory noodle kugel and sweet potato casserole