It’s time to get serious in the kitchen again. I feel like I’ve been playing around the past couple of weeks, not taking cooking or food waste seriously. Maybe I was getting too ambitious, trying to cook too many new recipes or something. All I know is I’ve been eating out too much and making last minute (and unhealthy) changes to my dinners.
So this week, I’ve planned fairly simple meals and built in two days for leftovers to help avoid any more food waste. I need to get back on track in a number of areas in my life, and getting the kitchen straight is always a good place for me to begin.
Sunday: Sweet Corn Hash, fried tofu (bumped from last week)
Monday: Orecchiette with mini chicken meatballs (from this week’s cookbook – Giada’s Kitchen: New Italian Favorites)
Tuesday: Out to dinner with friends
Wednesday: Leftovers
Thursday: Chicken broccoli supreme
Friday: Leftovers
Breakfasts will be blueberry muffins and bagels with jam. Lunches are leftovers and sandwiches as needed. Dessert and snacks are raspberry blondies and zucchini basil muffins.
This post is linked to Menu Plan Monday
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I happen to have a TON of blueberries. I made blueberry pancakes this weekend (drool-worthy really), but perhaps blueberry muffins should be added to the list!
And I thought about you this weekend… I was all prepared to make some sort of tofu-fried rice… and Ross told me that the tofu? Had expired back in July. I HAD TOFU SITTING AROUND THAT LONG?!?! The package was puffy and sizzled when opened, it didn’t drain properly, and I just had to pitch it. Which is really sad. I wanted to also make fried tofu in the oven with bbq-sauce… *big sigh*
I’m going to put together a list for myself this week and see what I can come up with. I need to get back to tracking for WW!