Sunday evening, preparing food for the week….

Monday:

  • Baked Meatballs with Honey-Ketchup-Mustard-Soy Glaze
  • Potato Salad
  • Carrot and Celery Sticks with Ranch Dressing
  • Light Wheat Bread (BBA)
  • Pan-Roasted Broccoli with Garlic and Olives
  • Apple and Cranberry Crisp

Wednesday:

  • Grilled Scallops (marinated in Worcestershire sauce, olive oil, agave nectar)
  • Corn, Red Pepper and Black Bean Salad (suggested by dd-19)
  • Baked Sweet Potato Fries
  • Microgreens (from the garden!) + Raspberry Vinaigrette

Thursday:

  • Salsa Chicken, in wrap for Aisa, with brown rice for Bong

I’ll add more as I finish preparing the food. The list will go on the fridge so packers [ 🙂 ] can pick and choose if I don’t manage to get up early enough in the morning. I’m packing the lunches the day before so that I’m sure they get a bit of everything. Makes for a more balanced meal. 🙂

Friday Update:

Two kids fell sick this week… cooking halted yesterday and we had leftovers and ramen noodles for dinner. Cooking commenced today but I’m filling in requests from the sickies — namely Filipino arroz caldo and spaghetti with Bolognese sauce. College kid brought home a package of plantain bananas from the kitchens at school, so I’m baking several with their skins on. I *may* stir-fry some surimi crab sticks with asparagus if they need more food tonight :D. If you’re reading this, please pray that no more kids get struck down by this icky virus. Thanks!