Meal plan for August 6-11
Last week's meal plan got lost to the filial visit, so this week I was determined to get back on the ball. I had an idea to try having a selection of cold salads for flexible, pre-made dinners. We've needed a solution to the "I want to bike every night and eat home-cooked food, too" problem we've been having this summer. There has also been the "Kevin reacting in horror to the idea of making any more heat in the house," another problem solved by having cold salads.
I think I missed something in my memory of what we had this week, because it seems like we had two full rounds of the Wheat Berry Salad, once early in the week and again later in the week with some of the Fire Roasted Vegetables. I should edit the meal plans that I post on the fridge to reflect reality.
Sunday: Sonoma Chicken Salad wraps with whole wheat lavash and salad greens
Monday: The rest of the Sonoma Chicken Salad. For lunch the next day we had Wheat Berries with Green Chilies and Roasted Pumpkin Seeds and green salad. This is another Whole Foods Market recipe, and a good vegan dish: not available online, unfortunately, and Kevin further modified what I'd made with the additions of tamari and sesame seed oil. The original recipe is nutty but a little flat without them.
Tuesday: Deli sandwiches with salad and potato chips. Kevin had roast beef and I made a grilled sandwich of turkey pastrami and sauerkraut, because I was having a kraut krave.
Wednesday: Fire Roasted Vegetable and Hummus Club (also from the WFM Cookbook), but I used whatever vegetables I wanted (eggplant, yellow squash, and bell pepper strips), and made up an Italian herb mix by throwing in equal amounts of basil, oregano, thyme, and rosemary. Since I used way more vegetables than the recipe asked for, I roasted a giant broiling pan half full of thinly sliced two-inch slices of vegetables for 45 minutes at 500 degrees, tossing them every ten minutes to keep them from burning to the bottom. They were awesome. We ate the sandwiches open-faced like bruschetta, and Kevin substituted a black bean dip for the hummus.
Thursday: Garlic hamburgers with lots of fresh tomato slices, corn on the cob, and cabbage-carrot coleslaw
Friday: Tonight we're going out to dinner
Food Bank Farm:
eggs
cilantro
corn on cob
cucumber
salad greens
zucchini
yellow squash
ripe tomato
Stop N Shop:
Soy Decadence Turtle Trails
Liquors 44:
wine
Costco:
razors
deodorant
TP
paper towels
frozen blueberries
quart ziplocs
Whole Foods:
2 jalapeños
6 limes
ginger
cabbage
grapes
celery
red onion
mixed nuts
turtle beans
wheat berries
pumpkin seeds
red kidney beans
whole wheat pastry flour
poppy seeds
potato chips
2lbs boneless, skinless chicken breast
breakfast sausage
yogurt
soy milk
soy creamer
hummus
mayonnaise
fabric softener
x-posted to wholefoods and grocerylists
I think I missed something in my memory of what we had this week, because it seems like we had two full rounds of the Wheat Berry Salad, once early in the week and again later in the week with some of the Fire Roasted Vegetables. I should edit the meal plans that I post on the fridge to reflect reality.
Sunday: Sonoma Chicken Salad wraps with whole wheat lavash and salad greens
Monday: The rest of the Sonoma Chicken Salad. For lunch the next day we had Wheat Berries with Green Chilies and Roasted Pumpkin Seeds and green salad. This is another Whole Foods Market recipe, and a good vegan dish: not available online, unfortunately, and Kevin further modified what I'd made with the additions of tamari and sesame seed oil. The original recipe is nutty but a little flat without them.
Tuesday: Deli sandwiches with salad and potato chips. Kevin had roast beef and I made a grilled sandwich of turkey pastrami and sauerkraut, because I was having a kraut krave.
Wednesday: Fire Roasted Vegetable and Hummus Club (also from the WFM Cookbook), but I used whatever vegetables I wanted (eggplant, yellow squash, and bell pepper strips), and made up an Italian herb mix by throwing in equal amounts of basil, oregano, thyme, and rosemary. Since I used way more vegetables than the recipe asked for, I roasted a giant broiling pan half full of thinly sliced two-inch slices of vegetables for 45 minutes at 500 degrees, tossing them every ten minutes to keep them from burning to the bottom. They were awesome. We ate the sandwiches open-faced like bruschetta, and Kevin substituted a black bean dip for the hummus.
Thursday: Garlic hamburgers with lots of fresh tomato slices, corn on the cob, and cabbage-carrot coleslaw
Friday: Tonight we're going out to dinner
Food Bank Farm:
eggs
cilantro
corn on cob
cucumber
salad greens
zucchini
yellow squash
ripe tomato
Stop N Shop:
Soy Decadence Turtle Trails
Liquors 44:
wine
Costco:
razors
deodorant
TP
paper towels
frozen blueberries
quart ziplocs
Whole Foods:
2 jalapeños
6 limes
ginger
cabbage
grapes
celery
red onion
mixed nuts
turtle beans
wheat berries
pumpkin seeds
red kidney beans
whole wheat pastry flour
poppy seeds
potato chips
2lbs boneless, skinless chicken breast
breakfast sausage
yogurt
soy milk
soy creamer
hummus
mayonnaise
fabric softener
x-posted to wholefoods and grocerylists