I'll be making two new recipes this week for our dinners. The First is Curried Chicken Chowder. I have the leftovers of a whole roasted chicken I made the other night so that will be going into it. It doesn't use much in the way of curry ingredients, so it is going to be pretty mild.

The second new recipe is Greek Baked Ziti, which is honestly not all that different from my penne pasta with sausage recipe, except some of the herbs, but enough to change it up. I will do a triple batch of this and put one in the freezer for us and a couple small ones for my MIL.

Both recipes come from the Southern Living Special Collector's Edition Make-Ahead Meals magazine.

I will also do a double batch of enchiladas so we can put an extra one in the freezer. I want to start building a stock of freezer meals for those days when I am just too exhausted to put anything together.

Day One:
Pork Spare Ribs
Baked Potatoes
Broccoli
Home canned pears

Day Two:
Curried Chicken Chowder
Corn Bread
Apples

Day Three:
Greek Baked Ziti
Cole Slaw
Fruit Salad

Day Four:
Mild Beef Chili (no beans)
Corn Bread

Day Five:
Rabbit Enchiladas
Cauliflower Rice
Home canned pears

Day Six:
BBQ Pork Chops
Fried Potatoes with Onions and Bell Peppers
Cole Slaw

Day Seven:
Southern Fried Rabbit
Mashed Potatoes and Gravy
Green Beans
Canned Pineapple