I love sides. With a roaster I would want the works. Mashed potatoes, veggies, cranberry sauce, stuffing and lots of gravy.
I grew up on a farm and had a very big family. The sides made the main dish go farther.
Like Chinese food. They add all the veggies and rice or noodles to the meat or protein to make it go farther.

If I made a menu in advance I would be in trouble now. I just now at this moment decided to make a chicken fried rice for dinner tonight.

I always like to plan my menus in advance for each week. This way I can go to the grocery store and know that I have everything I need to make dinners for the rest of the week. No worrying about not having that one ingredient. I also normally shop for meat about once a month so I do alot of planning around what I have. I got some barramundi for the first time last weekend. Has anyone else tried it? It's really good. To me it tastes a little like shellfish, YUM! Last night I cut some potatoes, kalamata olives and meyer lemons into thin slices, rolled them in olive oil, roasemary, garlic salt and pepper then layed them out in a thin layer on a cookie sheet. potatoes first then lemons and olives into two rectangles. I let them bake until the potates were golden and crispy at the edges then I layed the fish on top and baked it until the fish was cooked through. When it was done I could pick up each piece of fish with a perfect bed of potatoes and lemons underneath. It was delicious. Oh and Cathy I love Morrocan food too. I have a couple of good cook books for it.

This is what I have planned for this week

Monday
Spanish style black beans w/braised ham
Roasted tomatoes
Quinoa

Tuesday
Salad w/pomegranate seeds
Pasta w/walnuts & peas
Chicken sausages

Wednesday
Chicken breasts w/pomegranate syrup
& quina w/pom seeds

Thursday
Chicken breasts w/carrot ginger sauce
Quinoa

Friday
Quick Yellow fish curry
Cucumber raita
Brown rice

Wow Jfain a lovely menu for this week!!! I love it!

And the recipe you shared thanks! I am so sure it was out of this world delicious!:p

Yes Moroccan cusine "rocks"!!! I must include it at least every other week or so. I use the Ras-el-hanout seasoning even in every day affair and it gives a typical dish a bit of flare!

My biscuits are the most easy thing in this world to make I do it in a matter of minutes, I do not roll them out with a rolling pen and cutter.. I form them by hand. I have posted my recipe here and will pull it up for you. All I did basically was omitted the milk and used the sourdough starter to make the dough! And it worked. I did let them sit in the pan a while after I formed and put them into the pan, although it would be totally unnecessary as they would rise just fine without that step next time I will not let them sit at room temp. I will just pop them into the hot oven. I did feel they could have used a little additional salt.

Thank you Cathy. I was just over on your other thread.
I usually bring my sour dough starter up to room temp before I use it.
Almost all my recipes, I triple the salt when using the sour dough starter. If I'm not wrong, each cup of self rising flour only has a half teaspoon of salt. For 1 loaf of bread I use a tablespoon of salt with the sour dough starter. Only a teaspoon with a yeast dough. I would say for the biscuits, calculating........2 teaspoons-1 that's all ready already in the self rising=1 more teaspoon of salt. How did I do?
I'm making some one night this week. Thanks again.