It’s been a while since I’ve done a menu monday post, for no reason other than I haven’t menu planned in a very long time. Over the weekend I made a few goals for the rest of August and one of them is to get back to weekly menu planning. Not menu planning (and traveling, etc.) has lead to really sub-par eating the last month or two. I’m ready to get back to eating what makes me feel good and I know from experience that for me this requires being organized and planning ahead.
breakfast: Leftover Southwest Frittata from last week; hard-boiled eggs with mayo and hot sauce. Lately I’ve been adding 1/2 an avocado and a good-sized serving of sauerkraut to my meal.
lunch: Salmon salad with veggies*; lamb stir-fry with middle eastern seasoning and veggies. I used canned salmon with skin and bones + a little mayo and a ton of chopped veggies to make my “salad”.
bonus: My CSA box had tomatillos this week, which I’ve never worked with before. It was fun to try something new (and easy). First I removed husks, cut in half, and broiled them for 4 minutes. Then they were turned into salsa verde and tossed in the crockpot with two pounds of chicken thighs for emergency protein in the freezer (based on this recipe).
*I’m still in love with my weekly CSA box and find it easier to not “assign” veggies to each meal and instead pick whatever needs to be used next (or sounds good) to go with the protein de jour.
I’m all about keeping things simple right now and limiting the number of recipes I cook versus meals that can be prepped without a recipe or specific ingredients. I’m also looking for recipes that make a good amount of leftovers to maximize my cooking time. Down the road (i.e. when school is done and it’s not ten million degrees in our house every day), I’m hoping to get back to cooking through Well Fed 2 and having more time in the kitchen. For now though, my goal simply is to start eating better.