The second week of 2016 is in the books. I don’t know if I’m going to keep doing these weeklies but for now let’s just go with it.
One of the things I want to do more of is really sit and plan my meals so that we waste less food. And wasting less food means more money. Win. Here’s what we ate the last week:
Spinach and mushroom lasagna rolls – all the lasagna deliciousness, so much less fuss.
Vegetable lentil soup with short ribs aka bowl of Southern comfort LOL!
Baked potatoes and salad because zzzz
Woke up early and made an egg sandwich for The Ethiopian with tomatoes, spinach, jalapeños & a little cheese.
Used those short ribs (cooked in the slow cooker with just onions, garlic & a sprig of rosemary to flavor) to make chipotle short rib tacos with black beans and tex-mex corn cake
Still had some short ribs left from the tacos so they became chili. Realized I MUCH prefer my chili with pretty much any bean that isn’t a kidney bean.
DIY cheeseburger macaroni. So easy to do without the box. I also added in a few tomatoes and some sour cream – because I can.
I think that’s it. Most of my breakfasts this week were of the Cheerio variety. If you’re not following me on pinterest, you should be – if there is a good recipe to be found? I have you covered!
What’s on your table this week? Or if you have a recipe you’d like to share – please do!
We made it through the first week of 2016! I found myself cooking kind of a lot. I need to be better about planning but that I’m motivated to cook as much as I have? A success.
top l: white chicken chili – deadly easy and just like any chili, that’s better the second day.
top r: spinach and black-eyed pea curry – a riff on a recipe from my Vegan Richa cookbook, I loved this. I served it with Trader Joe’s naan and their veggie samosas.
bottom l: balsamic chicken drumsticks – you can find the recipe on my pinterest delicious board – I’d 100% double the sauce. Served this with sesame spinach and rice
bottom r: white chocolate and dried cranberry oatmeal cookies – my sister asks for these cookies every year for Christmas and because I had some leftover, The Ethiopian remembered how much he liked them and requested his own batch. I’m still trying to work out some kinks – I’m more of a flat cookie person and these don’t spread enough for me. If you have any tips, feel free to leave a comment.
Cooked but not pictured: beef enchiladas, a crockpot while chicken served with fried potatoes & onions because I am my mother’s daughter and cajun chicken and rice.
Beyond cooking I’ve been trying to stay motivated and remember that sunlight is one of the keys to avoiding the winter blues. I’ve also been trying to actively remind myself how much joy reading brings me so dedicating an hour yo it a day is a small sacrifice for the return.
I hope you’re first week was great. Welcome to the new space. I was feeling digitally restless and so here we are.