I’m still struggling with this organization thing, but I think I’m getting better at it. I’m looking at the next day’s supper the night before, or even a day or two ahead of time, and trying to plan meals that I can either make ahead or that my husband can help with.
The husband helping part means we’re more carnivorous these days but I’m working on that too.
The husband helping part means we’re more carnivorous these days but I’m working on that too.
We are both enjoying the first of the spring produce. It’s a treat to be able to eat locally grown lettuces, green onions, and radishes. Our friend Jo gave us a bag of strawberries this week too. They were awfully good.
Here’s what we ate last week:
Monday, May 7:
- Breakfast – Eggs, toast, apples
- Supper – Pinto beans and brown rice, a salad of green leaf lettuce, shredded carrots, radishes and tomatoes with a dressing of homemade Greek-style yogurt mixed with a little roasted garlic aioli and flavoured with lemon zest, lemon juice, chives and dill. Homemade rhubarb ice cream for dessert.
Tuesday, May 8:
- Breakfast – Leftover rice and beans, canned pears
- Supper – Homemade shake and bake chicken, steamed corn and green beans from the freezer, canned cherries.
Wednesday, May 9:
- Breakfast – Oatmeal and applesauce
Thursday, May 10:
- Breakfast – Eggs, toast, canned peaches
- Supper – Cold chicken, salad of brown rice, leftover corn, diced tomatoes and basil in an herb vinaigrette, apples
Friday, May 11:
- Breakfast – Granola and yogurt
- Supper – Tomato and black pepper spaghettini in kale pesto, cucumber, kalamata olive and onion salad with red wine vinaigrette, tapioca pudding
Saturday, May 12:
- Breakfast – French toast, bananas
- Supper – Wakawoni salad, canned peaches
Sunday, May 13:
- Breakfast – I was in a hurry and forgot to eat. Something that rarely happens with me!
- Supper – Slow cooker pot roast with caramelized onion gravy, brown rice, steamed broccoli, beetski salad
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