Meal Plan This Week

I kept things pretty simple this week because I didn’t have child care on Cook Day (normally Mom watches Elliot while I cook). I relied on my well stocked freezer, my slow cooker, and I only tried two new dinner recipes.

Dinners: 1) Banana Black Beans with Black Quinoa (quinoa made ahead) 2) Beet Burgers (previously frozen) 3) Cabbage Roll Casserole with Tempeh (made ahead) (recipe to come) 4) Moroccan Chickpeas (made ahead) 5) Pasta and Romesco Sauce (sauce made ahead) 6) Dessert – Cherry and Peach Cobbler

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – Cheesy Pinto Bean Dip (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini Orange-Cranberry muffins (recipe to come), for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked black and white quinoa, for breakfast, salads, wraps – Caesar Salad Dressing – A two gallon bag of washed greens, roman (1/2 head), shredded cabbage (1/4 head) and carrot, and kale (1/2 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: Favorite Meal: Moroccan Chickpeas. I’ve made them several times since and we continue to love them. I of course made several adaptations and will post the recipe soon. Least Favorite Item: Caesar Salad Dressing. It just wasn’t very good. I wouldn’t make it again. I also wasn’t crazy about the cobbler. But will play with it and see if I can make it work.

Leave a Reply