Last weeks meal plan was fairly successful. We stuck to the plan for dinners, but I miscalculated for lunches and we wound up with more food waste than I’m happy with. This week I’m adding some lunch planning to the spreadsheet.
Also this week I’ve started participating in the Food52 Cookbook Club group on Facebook again. I already have their annual cookbook selection, Grains for Every Season by Joshua McFadden, and I bought January’s cookbook, The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat by Jenny Rosenstratch. I’ve bookmarked 5 or 6 recipes that I want to make, so they’ll be making an appearance on future plans (and possibly future blog posts).
With Monday being a holiday AND with Atlanta being snowed-in (heh – for us that means snow and wet roads for a day or two), I did some batch cooking on Sunday and will do more today; tomato sauce and some soups for lunches over the coming (cold) week.
Dinners (from the plan):
- Saturday: Leftover pork loin from Friday night, Farrotto (Grains Cookbook)
- Sunday: Spaghetti and meatballs, salad
- Monday: Steak salad w/ blue cheese and pears
- Tuesday: Stuffed butternut squash (Grains Cookbook)
- Wednesday: Chicken roti
- Thursday: Me: Leftover chicken roti / Zach: Freezer meal
- Friday: Black bean tostadas (Veg Cookbook)
Batch Cooking: Tomato sauce, Cauli-potato soup, Dahl with tomatoes and spinach