It’s time once again to figure out what in the great wide world I’m going to feed my family.
- Cumin Beef and Green Bean Stir Fry: I have green beans, I have beef. Let’s put them together, shall we?
- Southwest Chicken Salad with Black Beans: My husband requested this. I am not in the mood for chicken, but I am in the mood to have someone else choose meals I should make. Neither my husband nor I like roasted red peppers, so I will swap those out for raw. I also dislike the texture of canned corn, so I will buy some corn on the cob and use that.
- Zucchini Pasta with Garlic: This sounds delicious to me, but it also sounds very similar to a LOT of recipes I already make. Not sure if my husband will be on board with another variation on flavors we eat frequently already.
- Tofu Tikka Masala: Everyone gave me such fabulous advice about how to make tofu the other day, and I’m excited to keep expanding my tofu palate. This sounds yummy. I will probably add some bell peppers to the sauce at the end because I like extra veggies with pretty much everything.
What’s on your meal plan this week?
Ooh I want the tofu tikka masala! I just need to remember this for when I get back from my trip. Sorry not sorry to say that my meal plan for this week is packing the cooler with breakfast and lunch staples and then dinners will be a mix of eating out and grocery store fare.
YESSSSSSSS travel food FTW!
My meal plan is mostly salads, which is kind of the same as last week. Salads, and the air fryer! That made it sound like we are eating the air fryer, which we are not.
LOL. That would be quite the trick, Nicole!
I am so envious of your salads! We are still avoiding lettuce around here, although I’m not exactly clear on whether that’s necessary or not. My houseguests are wary of lettuce though, so it feels easier to go along with it. I’m going to start dreaming about lettuce, probably. Mmmm lettuce.
Well, I’m off lettuce for another week or two, so so much for salads. Usually, at the lake by myself I don’t do major dinner. I may nosh on yellow peppers (WELL scrubbed!), cheese and tuna fish (hold the bread) with cherries for dessert. Or egg salad. When people are here, I’ll cook!
I miss salads so much. I need to go to farmer’s markets. Although, I’ve heard that some vendors use grocery store produce.
I don’t know. We are going on an exciting family adventure and will be out of our house Thursday – Sunday. Everyone in the family chat is sending photos of snacks they have purchased – warehouse-sized boxes of chips, granola bars, donuts, and cookies, plus flats of iced tea and fairlife milk. My contribution: I fear we are woefully undersnacked in comparison to all of you!
So what will be eating? I don’t know? Air, maybe?
I wish I liked peppers (and melons) but I’ve tried and failed to develop a taste for them. I like tofu; as you mention though, the preparation of it is key. I’m a fan of Southwest style salads.
We had green and yellow beans for lunch picked fresh from my mom’s garden and GOODNESS, fresh beans are just the best.
We’re at the lake this week so she meal plans and mostly executes on those plans and I love being lazy and just eating and not thinking about what to make for people to eat. I like the eating part, but not so much the planning or cooking bit. I feel like a personal chef would be one of my favourite “luxury” splurges. And I could just forward them your menu plans. They always look so delicious!
We have an *abundance* of cherry tomatoes in the garden, so last night we made a pan of cherry tomato pasta and slurped up every bit.
We also plan for taco salad and leek & potato soup this week … and no clue for the other nights, LOL!
Well let’s see. We got takeout last night, and today I’m thinking of buying some cans of Amy’s chili. Does it count as “homemade” if I put diced up avocado on it? I’ve officially hit rock bottom.
I’m heavily leaning into having the kids make dinner. Reg made an enchilada thing last night. He even made a GF one for me. Fortunately I caught him as he was about to put plain chicken in the oven to bake it in order to shred it. Uh, no.
Monday Beth and her mom had a late afternoon, out-of-town medical appointment and they ate out afterward so I had a grilled cheese and some leftover green beans.
Yesterday I made a tofu-veggie sheet pan with rosemary-mustard sauce.
Tonight Beth’s making something with tofu and mushrooms, plus a cucumber salad.
Tomorrow I’m making quinoa-veggie-chickpea bowls.
Friday we’ll order pizza.
Saturday: No plan. Either leftovers or eat out.
Sunday: Beth’s aunt is having a birthday dinner at a local restaurant.
We had Taco Tuesday this week, after not having it all summer because of swim team practice and needing to be at the pool .
We’re also having waffles Thursday – just because. It’s easy and everyone is always excited to have it. (I’ll be working so I’ll probably have cold leftovers.)
” … it also sounds very similar to a LOT of recipes I already make. Not sure if my husband will be on board with another variation on flavors we eat frequently already.”
I feel this too! I think most of my meals involve, onion, ginger, garlic, soy sauce, sesame oil in some combination. But you know… I kind of figure that a lot of Taiwanese/ Asian food is onion, ginger, garlic, soy sauce, sesame oil, and people in Taiwan eat it every day, so really I don’t need to be bothered by serving the same flavor profile every meal.
Wait. I know I’m commenting twice, but that tofu recipe sounds REALLY good. I want to try it!!!
Well, if there is anything I have right now, it’s zucchini, so thanks for that one!