Week 1: Garlic pork loin, pot roast, salmon

OK, it's crunch time. I'm under a tight budget for the next 6 weeks and it's time to really give this a run. Here's the plan for Week 1:

Garlic Pork Loin with raspberry chipotle sauce and wild rice
Bobbie's Pot Roast
Ginger Soy Salmon
lots of almond haricots verts

Grocery list

from HEB: frozen haricots verts

4 salmon fillets
Chuck roast, 3 lb
2 1/2 to 3 1/2 pound boned pork loin

2 lemons
3-4 carrots
2-3 russet potatoes
2 lb new potatoes

Can of mushroom soup
Packet of onion soup mix
Can Ortega diced green chiles
Uncle Ben's wild rice
garlic (2 cloves for potatoes, a few for pot roast, 8 for pork)
ginger (4 tsp for salmon)
dried thyme
sliced turkey breast
wheat bread

have on hand: butter, olive oil, fresh rosemary, salt, pepper, soy sauce, sugar, garlic salt, sliced almonds, F&W raspberry chipotle sauce, Miracle Whip

Plan of attack: Pick up the haricots verts Friday on way home. Shop for the rest Saturday, chop the garlic and make the rosemary potatoes, eat a turkey sandwich and go to Kelly's party. Sunday, start the pot roast, chop veggies, make the salmon, wild rice and haricots verts. Monday night after work, roast the pork loin.