Menu plan #20190415

Fun fact: the number in the post title is the date that I post in YYYYMMDD format. You and I might have different definitions of fun.

Monday lunch was greek chicken salad and a sandwich. Meal-prep-Liz cooked the chicken, chopped up the purple cabbage and romaine, and checked to make sure the various add-ins were available. This-morning-Liz tossed together shredded carrots, cabbage, romaine, halved grape tomatoes, seeded/diced cucumbers, rinsed garbanzos, fetta cheese, and sliced banana peppers with plenty of pepper. Bottled greek dressing and croutons on the side. Monday dinner is friends dinner, and not my night to cook! I really like the ones where it’s not my night to cook.

Tuesday lunch will be leftover smoked turkey lentil soup, with fruit and a crusty roll on the side. I made the soup this past weekend, and started by slow cooking my smoked turkey drumstick. I sauteed up some diced onion and celery, then added broth from the slow cooker, chopped carrots, potatoes, and red lentils with a quarter of a jar of leftover marinara. Bay leaf, black pepper, and a few other shakes of things from the spice/herb cabinet. Finished with fresh chopped cilantro. Tuesday dinner will be Spaghetti Spuesday with meatballs in marinara, Caesar salad, and crusty bread with garlic butter. Plenty of Parmesan all around. Darian has swim lessons at 7, so I’ll feed him as soon as I get out of work.

Wednesday lunch will be a Cobb-ish salad, with chopped up chicken, bacon, garbanzo beans (leftover from Monday’s greek salad), tomatoes, hard-boiled eggs, and sliced green onions over my usual romaine-red-cabbage-shredded-carrot base, with blue cheese dressing and croutons on the side. No avocados because there weren’t any ripe ones available when I was out shopping. Wednesday dinner will be steak fajita quesadillas because it’s an easy way to stretch a small cut of beef. Corn salsa, tomatillo green salsa, regular ol’ Pace Picante Medium salsa, and sour cream on the side. I’ll also make some dough for Friday’s dinner rolls.

Thursday lunch will be a turkey, ham, and cheese sandwich, grapes, deviled eggs, and a few leftover chips. Thursday dinner will be Stir Fry Stursday, with chicken broccoli stir fry and plenty of rice. I’ll throw together a combination of soy sauce, sesame oil, sweet chili sauce, garlic, mirin, and corn starch for the sauce. It’s Kimathi’s first baseball practice of the season, so he’ll have a snack before it starts at 5:30 and then I’ll bring him a giant bowl to devour in the car when I pick him up at 7:30PM.

Friday lunch will be spring rolls with leftover chicken from last night’s dinner, wrapped up in rice paper with lettuce, cilantro, jalapeno, and quick pickled veggies (this recipe but with a combination of cucumbers, shredded carrots, and red onion). Friday dinner will be slow-cooked pot roast, mashed potatoes, green beans, and some crusty rolls on the side.

There you have it. My hope is to have a few spare moments on Friday to go pick up some strawberries, sausage, and bacon so we can have a Saturday-Crepe-Brunch-Extravaganza, but no promises on that one.

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