Meal plan for the week of October 19th!
Sunday - pizza night, kale salad
Monday - beef stew (made Sunday)
Tuesday - takeout
Wednesday - sausage, greens (washed the greens on Sunday, added potato wedges because I had time to make them Tuesday night)
Thursday - tomato soup (made Sunday), roasted delicata squash (made Sunday), broiled zucchini and cheesy garlic bread
Friday - beans and egg sandwiches (slow cooker beans, Adam made the egg sandos)
Sunday was pizza night: I used the crust from Vegetarian Cooking for everyone that I make with 50% white whole wheat flour, but instead of making two thin crust pizzas I just put the whole blob of dough on a sheet pan and made a focaccia style pie with red sauce, mozz, and parm. Also kale salad. Delicious, but thick crust pizza doesn't reheat very well.
Beef stew: I made it on Sunday afternoon, we ate it over farro on Monday. Tasty. Provided lunches for most of the week. Here is a picture of Sad Josie Pondering Stew. She had a rough day.
Takeout! Adam had to go to North Carolina for work, so while he enjoyed BBQ (and then had to work overnight, poor guy), Josie and I ordered take out from the South American joint around the corner. I say South American because the menu is vaguely Brazilian, but also Salvadorean and Mexican. ANYWAY that horchata was so on point. I want to be drinking more of it right. now. Chipotle Milanesa (essentially a fried chicken) sandwich, YUM, Josie coveted but I foisted the mediocre tostones off on her instead (mean mommy!). Coxinhas (croquettes with chicken and cheese) were delicious but sat heavily in my tummy. Good beef empanada, meh vegetable side ordered out of guilt. I want to try the tamales.
Sausages, greens, and potato wedges: exactly what it sounds like. I made the potato wedges the night before and Adam just reheated them, plus TJ's chicken sausages and some sauteed broccoli raab. A solid and reliable meal.
Tomato soup, roasted delicata squash (surprising toddler hit!), broiled zucchini (sorry, mommy, still not interested in green foods). Last minute addition of cheesy garlic bread was appreciated by all. Tomato soup was approximately: 1 onion, sweated in butter, a couple garlic cloves, diced red pepper, and a can of tomatoes. Simmered for ten mins and blitzed with the immersion blender. Seasoned it with some Bragg's aminos, salt and pepper. It was fine, but if I had any cream it could have used a lick to round out the acidity some. I always forget how much red pepper comes forward in a soup.
Friday beans and egg sandos! True confessions: this was my second egg sandwich that day. I regret nothing.
On Sunday I also made this pasta "pie" in a greased springform pan: leftovers, layered into the pan with shredded mozz and topped with parm, baked at 375 till brown on top (like 20-30 mins). Fun to eat!