Sunday evening, preparing food for the week….
Monday:
- Dried figs
- Raw almonds
- Green and Black’s Maya Gold Dark Chocolate
- Spanakopita (Costco)
- Edamame tossed with tamari, sesame oil and sesame seeds
- Glazed carrots
- Pineapple Fried Rice with Prosciutto and Shrimp
Tuesday:
- 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!
Leave a comment