For inspiration for this week's menu, I looked in my fridge to identify a few items that needed to be used up.
The first thing I found was a partially-used jar of red currant jelly. Since I can't remember why I ever bought red currant jelly in the first place, it's probably time to use it up. The second thing I noticed was that I have two containers of horseradish. And the third was a jar of pesto. I've made the chicken cakes and ziti before, but the pork chops are a new one for us. Here's what I came up with:
Spicy Chicken Cakes with Horseradish Aioli
Mashed sweet potatoes
Pan-Seared Pork Chops with Red Currant Sauce
Baked Ziti with Spinach and Tomatoes