For dinner on Wednesday, my husband pan-cooked some pork. I roasted some purple potatoes that I got from the farmers market several weeks ago. We had some leftover green bean salad as well.
On Thursday, I made stir-fry with leftover pork, deglazing liquid, soba noodles, and carrots, celery, red bell pepper (from our garden), green onion, mushrooms, a little bit of leftover zucchini, and broccoli.
Yesterday was turkey tetrazzini with leftover dry turkey breast meat which I hydrated in chicken broth. It was pretty good. Tonight will be bacon and cheese omelets with hash browns and english muffins with jam.
For dinner on Friday, I made Salmon and Couscous with Greek Seasoning. We had it with the rest of the green bean salad. While the flavors did not clash, I should have used dill in the couscous, so that there would not be such a noticeable difference in flavors between the couscous and the bean salad.