This week is all about cooking one day and then having plenty to eat for the rest of the week. Even though this is 3 meals, you could probably stretch out some of the leftovers for another day or two.
Menu # 1: Grilled Ribs
I actually like making ribs in the winter. Most of the cooking happens inside, with just a quick toss on the grill at the end to get a good crust on the ribs. Make a double recipe of the mac and cheese, omitting the tuna from the recipe. Serve some now on the side of the ribs, and save some for later in the week.
Add tuna to the leftover macaroni and cheese and place in a casserole dish. Top with some extra cheese and bake at 375 degrees for 30-45 minutes or so.
Use the leftovers from the ribs to make this super quick fried rice.
Pork & Pineapple Fried Rice
Steamed Green Beans
pork spare ribs–4 pounds
2 6-ounce cans of solid white tuna
red bell pepper
whole wheat elbow macaroni
frozen butternut squash
frozen mixed veggies (broccoli, carrots, asparagus are all good options)