Having time on the weekends to meal plan is making a difference in my weekly eats. Right now, choosing two recipes that will work for at least two meals and deciding on a few lunch/snack staples seems just about right in terms of quantity as well as time spent in the kitchen.
Clockwise from top left:
- I decorated two pre-made pizza crusts on Monday night with quick roasted veggies (15 mins @ 500*) shredded Italian blend cheeses and dollops of herbed goat chesse. Plenty of leftovers!
- Green salad with tomato grilled cheese for dinner on Tuesday.
- Pancakes for breakfast on Sunday. I made plain, blueberry and craisin/coconut varieties, but couldn't leave the plain ones well enough alone and topped them with vanilla yogurt and nectarine.
- Wednesday night's project was these quinoa black bean patties (recipe from the back of a TJ's quinoa bag, I think...) A bit messier than I like to be on a weeknight--multiple pans, steps and hand molding--but overall a nice, healthy, versatile recipe. Not all of the patties held together well, something I think could be improved by adding an extra egg next time.
- The next three meals showcase the versatility of the black bean patties:
- Crumbled black bean patty nachos with avocado and salsa;
- Black bean "burger" with all the fixin's and the last bit of curried potato salad;
- Black bean patty on a bed of greens with tomatoes and homemade pickles, green bean "fries" and curried potato salad.
- Greek-style salad with arugula, garbanzo beans, banana peppers, red onions, tomatoes and leftover quinoa. Simple dressing with equal parts olive oil and cider vinegar, salt and pepper. Sweet potatoes on the side.
I have still have some random vegetables in my fridge and on the counter due to last week's double whammy of going to the farmer's market and inheriting my housemate's CSA share when she went out of town, so you can expect to see some zucchini and lots of potatoes next week, as well as something with the leftover tomato sauce from the pizza.
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