Day 4 of 24 · The AI MAP Room

Day 4 of 24

Here's a week of dinners from what you've got:

**Monday — Pork Steaks with Mushroom Cream Sauce**

Pan-fry the pork steaks, rest them, then make a quick sauce in the same pan with butter, mushrooms, cream, and a spoon of mustard. Serve with the frozen chips.

**Tuesday — Chicken and Mushroom Pie Filling over Rice** *(or just eat the pies as-is)*

If you want to stretch the pies, slice them open and bulk them out with a mushroom and cream sauce on the side. Otherwise a straightforward pie night — no judgement.

**Wednesday — Prawn Pasta**

Butter, garlic if you have it, prawns, a splash of cream, and olives tossed through whatever pasta you have. Fast and feels fancy.

**Thursday — Potsticker Night**

Pan-fry the pork dumplings until crispy on the bottom, steam to finish. If you have soy sauce, even better — if not, mustard actually works as a dipping sauce surprisingly well.

**Friday — Chicken Thigh Steaks with Mustard Cream Sauce**

Same technique as Monday's pork but with chicken. Mustard and cream is a different flavour profile on chicken — more of a French bistro feel. Chips again, or whatever veg you have lurking.

**Saturday — Mince Bolognese or Cottage Pie**

If you have pasta, go bolognese. If not, top the mince with mashed potato using your butter and milk for a simple cottage pie. Use the chicken stock to add depth to whichever you make.

**Sunday — Prawn and Dumpling Broth**

Simmer the chicken stock, add any remaining dumplings and prawns, a handful of mushrooms, and olives if you like them in broth. Light, easy, and clears out the odds and ends before the week resets.

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The cream, butter, mushrooms, and mustard do a lot of heavy lifting across the week — you're essentially running a loose French pan-sauce theme that makes simple proteins feel restaurant-quality without much effort.

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Day 4 of 24