Okay but we just made these and they are killer.
Chickadee hasn’t had any yet but I suspect she will enjoy, especially with red curry.
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They’re so good! My meatballs were a little tough but perhaps I just over mixed.
The salmon didn’t work out for me, I had too many different sizes of fish on one tray I think, but the potatoes were incredible. The water on the tray trick will be used again
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This week’s meal plan brought to you by leftovers and exhaustion:
Hot dogs and bean tacos
Mon Boiled eggs, tofu or edamame potato salad, cold noodle salad
Back up: Pasta primavera? Cream cheese?? Mushrooms
Ramen
Chicken tofu oven or barbecue
Tuesday Fish qeema curry TVP Leftover rice
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This week, in no particular order. Seems to work out that I make food, we eat it once or 2x and then LO at some point. Do better without rigid plan…
Rhubarb Bread Pudding (I have a lot of rhubarb and a lot of bread heels in the freezer)
Bread (at least 1 loaf and rolls? breadsticks? biscuits? pizza blank?) 2 loaves
Vischysoisse
Egg ____
Baked beans on toast.
Yesterday we had a really late “brunch” bagel lunch thing, sandwiches with meat/cheese, etc. both of us. So “dinner” was cheese and crackers, we just weren’t hungry.
Bread is in its first rise. Bread pudding is done. Had you add lemon juice and zest. I think it didnt’ need it; DH will probably like it as it isn’t sweet. (And I added less lemon juice than the recipe called for.)
He did like it. Next time I’ll keep the lemon zest but omit the juice…
I need to: repackage the dried milk, make up prep disks for the bread, cook rice.
Monday dinner = mixed greens salad, tomato, bread, bread pudding
Tuesday = pork chops with apples and rice, sliced tomato on the side, I haven’t gone to the market for more greens and the lettuce in the yard is tiny.
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This week we’re using a lot of freezer stuff but it’s a little meat heavy. Oh well
- Pork schnitzel and salad (salad greens from farmers market YAY)
- Herby chicken (pre marinated from TJs) with cous cous and veggies
- Beans in red sauce over polenta, broccoli
- Enchilada skillet, green beans (using up some cauliflower rice I made extra of last week)
I wanna make pumpkin muffins for Ziti snack. We’ve got a can in the pantry
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We also do a lot better without a rigid plan.
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Daughter and I were out of town for a week (with my mom don’t worry), and my husband bought a bunch of expensive meat in my absence. We’ll be eating some version of…
salmon crunch bowls tonight
bratwurst
there are 2 more prime filets in the fridge (does he think we are made of money lol)
… after that I don’t know. I’ll probably make some kind of revenge chickpea concoction that he’ll have no patience for.
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I love you so much
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OMG he had the audacity to criticize how I did the salmon. Dude, if you want your expensive fish to be cooked a specific way, you better do it yourself (or tell me exactly what you want ahead of time)
He did apologize which was good
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I bought two small tenderloin steaks through flashfood (more than 50% off) and it’s defrosting in the fridge now for tomorrow’s dinner because it was taking up too much valuable freezer space.
what are you planning to do with your filets?
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Honey mustard chicken, potato salad
Teriyaki chicken
Chicken tacos
Baked ziti (make two and freeze one?)
Pork chops with apples, mashed potatoes (Publix card)
Thai-style basil turkey lettuce cups (Publix card)
Shepherd’s pie (freezer)
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We ate two of them the other night; he made stake Diane (kind of a tomato cream sauce). I am not going to cook the other two; he will. Steak is out of my depth usually.
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steak is stressful
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meal planning friends, does anyone have any good soup recipes that
- are easy
- have a good bit of protein and fiber
- keep well in the fridge all week?
i keep forgetting to eat between noon (when usually husband makes me second breakfast) and 8 pm (when we usually eat dinner) and then i’m starving at 6 pm and eat a snack and ruin my dinner 
i have been relying on canned soup but i feel i can do better without too much effort. thank you!
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My easiest is chop onions (bigger than a dice, don’t know the term) carrots (chunks or hunks) and potatoes (quarter or eigths if potatoes are giant).
Soften onions, add veggies, water and stock cube plus thyme and salt and pepper. When it boils add some red lentils and cook till potatoes soften. I’d say 5 days in the fridge.
Bean chili seems to be fine well past a week but maybe don’t go past ten?
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Split pea soup! Addition of ham optional.
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I like this one a lot and it’s even easier if you use pre chopped onions. We switch out the pasta and just cook it longer sometimes, and you could use a grain instead.
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I also want to try this one. 48K 5 star reviews!
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Ok and last - this is not high fiber but it’s super easy and delicious.
Ingredients fromTJs:
- frozen shiitake mushrooms
- frozen pot sticker dumplings of any variety
- box of chicken broth
Add everything to a pot and boil, break up all the dumplings so they cook more evenly and make it a more soupy soup if you like that.
Finish with a drizzle of soy sauce, rice vinegar, and chili crisp 
ETA if you throw in some shredded carrots and bok choy it’s even better! I usually make this one serving at a time because it’s so easy but it would probably hold a while for everything except bok choy
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I love a kale sausage white bean situation. You can add the kale when you reheat so it doesn’t get slimy
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