Lamb loin chops marinated for one hour in oil, fresh rosemary, thyme, garlic and salt then sauteed
for 3 min per side and baked at 400* for 10 minutes. I served them with mint jelly, mashed potatoes and salad.

Dinner on Sunday night made use of leftover roast chicken. I sauteed sliced mushrooms in olive oil, then added 1 tsp. reconstituted dry Penzey’s onion that I mixed with a half cup of gravy that I made with the chicken pan drippings. I added a bag of frozen broccoli florets, then added 8 oz. cooked rigatoni and a bit of the pasta water. I grated parmesan cheese over it, along with some freshly round black pepper. We have enough for dinner tomorrow.

We ate grilled salmon, more asparagus, and leftover potato salad.

We had fried chicken breast, pole beans with red potatoes and macaroni and cheese.

Dinner last night was sheet pan kielbase, potatoes, sweet red peppers and onion.

Had the grill going again since the weather cooperated. I made beef shish kebobs and boneless country pork ribs. I marinaded the beef for a couple hours and the vegetables for about an hour. I used mini potatoes, zucchini, mushrooms and red pepper. I will definitely use this marinade again. It made enough we get leftovers tonight.

I rubbed the boneless country pork with the same rub I use for pulled pork. They aren't large pieces so it was completely done in 20 minutes. I flipped them after about 9 minutes and 9 minutes later I brushed with barbeque sauce. Flipped them a couple more times and they were done. Corn on the cob and crunchy bread off the grill and dinner was complete. I have enough of that for dinner tomorrow. So that just leaves Thursday and Friday.....

I always like reading about what Rottiedogs is grilling. Neither my husband nor I ever mastered the art of the grill.

For Tuesday dinner, I made fish and chips, using two pieces of the swai that I mistakenly bought. See details in the "Have You Ever Cooked Swai" thread.