Tonight we had chicken cutlets marinaded in an Italian marinade, grilled, with mashed cauliflower, broccoli with cheese sauce, and rolls. I of course had rice pilaf.

Tomorrow he is getting a meal (premade) of hamburger steak with mushroom gravy, mashed cauliflower, and buttered green beans. Tomorrow lunch for us is pulled pork sandwiches, with chips.

Tomorrow night is beef with broccoli for half of us, and beef with pea pods for the other half, with rice and crab rangoons and egg rolls for them that can eat them. (Alas. I miss egg rolls.) The meat is already sliced and in a bag of marinade. That's thawing out, and I'll just dump the whole thing into a pot and boil it. Then I drain that, and take a second bag of marinade that hasn't had meat in it, put that in a pan and thicken it with cornstarch, and add the meat to that. That way the coagulated juices from the cooked meat aren't all up in my sauce. I'll steam the vegetables and add them separately.

The rice is precooked, so I'll just get out four ounce bags for Girlfriend and Son and two ounce bags for Boyfriend and I, and heat those in the microwave then plate it all up. The crab rangoons and egg rolls are frozen, and all I have to do is dump them on a pan in a low oven (200 degrees) for about an hour. This is easy for me as I have a 4 pm timer and a 4:30 pm timer for dinner at 5. I just remind myself at the four pm alarm that there's stuff to go in the oven, and it works out fine. We really like this type of dish, and it's about as easy as it can be doing it this way, so it's worth the extra step of the separate sauce.