The thing with menus is that, even with a weekly menu in-hand, you still need to be flexible. Originally, tonight's dinner was intended to be two separate meals, one vegetarian (later in the week) and a Thai chicken stir-fry from Cook's Illustrated we wanted to try out. Unfortunately, the co-op only had Anaheim peppers, which seemed like a terrible substitute for Thai chilis. And the chicken should probably get used before Wed., which is the next night we're making dinner. So, we had instead:
Monday: Chicken with Peach Chutney; roasted brussels sprouts; rutabaga & potato mash
We have lots of left-overs. I learned something new today, too - while I was pondering the rutabaga, I looked in one of my British cookbooks. Turns out that our rutabagas are their "swedes." Good to know.
Chicken: pound skinless, boneless breasts into cutlets; sprinkle with salt & pepper; heat some oil over medium-high heat in a large skillet and brown the breasts. Remove the chicken from the pan & deglaze with a little chicken stock. Add chutney and chicken; simmer until sauce is heated through.
Brussels sprouts: halve, toss with salt, pepper, and oil; roast, tightly covered with foil, in a 450F oven for 10 minutes; remove the foil and roast for another 10-20 minutes.
Root veggie mash: peel and cut into chunks; cover with water and cook at a hard simmer/low boil until tender; drain and mash with butter, salt, and pepper to taste.