Last week a few things got moved around, but I did a much better job sticking to my menu plan. I also plan to stick to my menu this week and try to eliminate any food waste.
This week’s plan is a little different because I have two work functions and I’m cooking dinner a friend’s house. My friend, who is Japanese, is going to teach me about tofu but I have no idea what we are making.
As usual, I’ve planned both lunches and dinners. Breakfasts are a choice of orange-oatmeal muffins, yogurt parfaits with fruit, and poptarts.
Lunch: Leftover Chinese takeout
Dinner: Celebrating my dad’s birthday with macaroni and cheese, green beans, squash and zucchini casserole, cornbread, and chocolate cake
Dinner: Quinoa “Mac and Cheese”
Lunch: out with a friend
Dinner: Work function – Research Week awards dinner
Dinner: Work function – CME committee meeting
Lunch: Soup, peanut butter sandwich
Dinner: Cooking with a friend
Lunch: Leftovers (if needed)
This post is linked to Menu Plan Monday