I'm making a few updates to the two-week plan from last week. I'm trying to have us consume all leftovers and not waste any food at this crazy time. I'm also going to try to include lunches so we have some idea of how long certain leftovers should last. Usually, I cook four servings for supper, but some meals like beans and lentils make considerably more. I'm trying to account for that... this is a learning process.
Sunday:
Lunch: Quesadillas with Faux Maque Choux (leftover remix)
Supper: Thai Curry Lentils with Jasmine Rice (leftovers)
Monday:
Lunch: Peanut Noodles (leftovers)
Supper: Roasted Butternut Squash and Goat Cheese Ravioli with Browned Butter and Toasted Pepitas
Tuesday:
Lunch: Thai Curry Lentils with Jasmine Rice (leftovers)
Supper: Blackened Mahi Mahi with Loaded Baked Potatoes
Wednesday:
Lunch: Roasted Butternut Squash and Ravioli (leftovers)
Supper: Cheese Ravioli with Mushrooms and Pancetta
Thursday:
Lunch: Loaded Baked Potatoes (leftovers)
Supper: Pepperoni, Mushroom, Bell Pepper, and Jalapeno Pizza
Friday:
Lunch: Italian Mix'n'Match - Ravioli with Pancetta and/or Pizza - Diner's choice!
Supper: Date Night (Takeout)! Darren's Pick!
Saturday:
Lunch: Snacks & Leftovers (cheese, crackers, quesadillas, etc.)
Supper: Red Beans and Rice with Conecuh Sausage and Jalapeno Cheddar Cornbread
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