I put together a meal plan for last week that I’d planned to share, but didn’t. I thought I’d go ahead and post it and include my commentary on what actually ended up happening each night for supper. Most nights we also had the standard salad that we make around here: red or green leaf lettuce (organic), Craisins, sliced almonds, croutons, Parmesan or goat cheese, and dressing.
Sunday – baked beans, deviled eggs, pasta salad
Monday – Saag Paneer
Tuesday – Vegetable Lasagna
Wednesday – Beet Risotto with Marinated Tofu
Thursday – White Bean Gratin
Friday – Pizza
Saturday – fend for ourselves
What Really Happened
Sunday: I stuck to the plan. (I’ll be sharing my recipes for pasta salad and deviled eggs in the lead-up to Memorial Day weekend.) I also steamed all the greens for Saag Paneer, getting an early start on the next night’s cooking. Way to go, me!
Monday: I started making the cheese for Saag Paneer, then quickly realized that based on the prep time, we wouldn’t be eating until at least 9:30. Made Trader Joe’s frozen tamales instead with jarred salsa verde. But I did finish up making the cheese. I also took the sauce and shredded Jack cheese out of the freezer in preparation for the next night.
Tuesday: Made lasagna as planned. However, it got a little derailed when I realized I’d bought sour cream instead of cottage cheese. Had to send husband to the store.
Wednesday: Got a late start when it came time to work on supper, and heated up leftover lasagna.
Thursday: I had to work late unexpectedly, and didn’t get home until nearly 10:30pm. Don’t know what Jason had for supper. I made a hummus, avocado, and cheese sandwich and then went to bed.
Friday: Finally made Saag Paneer!
Saturday: Wanted to make White Bean Gratin, but did not have any canned white beans or any in the freezer. Rather than going out to the store again, we had more tamales. I improvised the sauce, mixing together hot sauce and leftover tomato sauce and salsa. It came out pretty well!