Meal Plan This Week

I’m working on a bunch of new recipes so not many links this week. I’ll post the link if it’s something I really like and think is worth sharing.

Dinners: 1) E2 Meatloaf with Mashed Potatoes and Golden Mushroom Gravy 2) Truffle-Rosemary White Beans 3) Pad Thai 4) Cranberry Rice Salad 5) Eggplant Green Curry (Everything made ahead except noodles)

Snacks, lunch stuff, and breakfast: – 2 cups bean dip – Low-Fat Guacamole – Half a gallon bag of sliced raw veggies, bell pepper and fennel for snacking, salads and wraps – 24 Pistachio-Carrot mini muffins, for breakfast and snacking. – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 10 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice mix, for breakfast, salads, wraps – A two gallon bag of washed greens, shredded cabbage (1/2 head) and carrot, and kale, for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks

Update: – The meatloaf was so loved by everyone that I made it again the next week. – The cranberry rice salad was disgusting! Truly inedible. I followed a recipe online but I’m not linking to it! – The Truffle Rosemary white beans were okay but not flavorful enough. The recipe needs some work so I’m not posting it yet. And frankly I’m kind of sick of beans at the moment so it may be a while before I make them again. – The low fat guacamole was good but mom made it and she doesn’t measure anything so hopefully I’ll be able to recreate it later.

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