We have been REALLY bad about not cooking at home over the last few weeks. Fortunately, we’ve been buying mostly ingredients that have a little longer shelf life, so we’ve been able to push some meals to the next week (we finally cooked that tempeh stir fry last night).
We ended up having dinner out on Wednesday, Thursday, and Friday this week, so we have two meals that will be on repeat this week, the grilled pork tacos and grilled veggie salad. On top of that, I’m planning on Blackened Chicken with Cilantro-Lime Quinoa one night and Black Bean and Veggie Tostadas another night (might as well use up our leftover corn tortillas from taco night). They also have grass-fed filets on sale at Earth Fare this week, so I’m going to grab 4 of those. They’ll probably go straight to the freezer, but if we are in need of an extra dinner, we can grab a sweet potato to split and some type of green veggie to go with them later in the week.
It should be a good week for dinners!
I’m also playing around with a few ideas for other food throughout the week. I’m going to try making a Paleo version of my Roasted Cabbage Soup as a contribution to a cookbook a friend is writing. I also want to play around with a recipe for edamame hummus a little more. We’ll see how this batch turns out!
I also have built up to a good stock of super ripe bananas in the freezer, so I think it’s time to make my version of these breakfast oatmeal “cupcakes” again.
It’s a good thing I have an extra day off this weekend!