This weeks meal plan is slimmed down because we still have a fridge full of leftovers and a freezer full of freezer meals.
Also continuing to add recipes from Grains for Every Season by Joshua McFadden and The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat by Jenny Rosenstratch. The three from last week were good and I’ll be adapting 2 of them and adding them to the meal rotation.
Dinners (from the plan):
- Saturday: Farro con Pollo (Grains cookbook)
- Sunday: Leftovers, salad
- Monday: Mushroom, potato, and wild rice soup (Grains cookbook)
- Tuesday: Crispy baked tofu stirfry (Veg cookbook)
- Wednesday: Freezer meal
- Thursday: Me: Leftover soup / Zach: Freezer meal
- Friday: Chicken breast w/ baked brown rice (spices from farro con pollo)
Batch Cooking: Chicken stock