First, a review of last week! It's good to check-in: what did we eat, what didn't we? What went over well? What would we want to add to our regular meal bank?
My biryani was a hit last week--and I also made too much. It was lunch throughout the entire week, and I just finished the leftovers yesterday. I'll make it again but, next time, I'll make less.
The ramen was good. I discovered that my 5-year old son loves soft-boiled eggs! This is good to know! At least until he changes his mind again!
I didn't end up making the meals I had planned for Thursday or Friday, so those are ingredients I need to incorporate at the start of this week so that the produce doesn't go bad.
Here's this week's plan:
Sunday: roasted cauliflower tacos with charred corn, beans, and jalapenos with a creamy cilantro sauce
Monday: eggplant parmesan with pasta and marinara sauce
Tuesday: sausage, kale, and potato soup with bread and tossed green salad
Wednesday: roasted potatoes with butternut squash and sautéed greens
Thursday: mixed mushroom creamy pasta with roasted brussels sprouts
Friday: crispy bean tostadas with thinly sliced greens
I'll be sharing the eggplant parmesan strategy on the blog this week, and you'll find info on the cauliflower tacos over on stories on Instagram and Facebook. See you there!