If there’s one thing I am, it’s a planner and a list maker. I’ve written before about my menu planning process and I’ve debated posting my weekly menu plans on the blog for a long time. Recent feedback on Twitter and Facebook indicate that I should go ahead and do so. I want to provide some insight into how I make (sometimes) healthy cooking fit in my schedule, eat seasonally using vegetables from our CSA and what I bring for lunch in order to keep me going for the rest of the school day. I generally only plan main dishes, deciding sides as I’m cooking, and only plan ahead lunches we take to work. Please let me know if you have any questions about my plans, I’m really excited to be sharing this with you.
My plans are, of course, subject to change.
August 31 – September 6
Saturday – breakfast for dinner – Toasted Oatmeal Waffles (one of Brian’s faves)
Sunday – Slow Cooker Vegetarian Stuffed Bell Peppers
Monday – Pan-Cooked Summer Squash with Tomatoes and Basil over pasta
Tuesday – leftover Pan-Cooked Summer Squash
Wednesday – Alton Brown’s Potato Leek Soup
Thursday – leftover Potato Leek Soup
Friday – vegetables and rice with Julie’s Simple Curry Sauce
Tuesday – Leftover stuffed peppers
Wednesday through Friday – Salads
CSA Pick Up List:
salad materials (lettuce, carrots, cucumbers,beets, etc)