kitchen goals: meal planning {week 1 recap}


The first week of meal-planning came and went so here’s a brief recap of how it went:

Sunday: Fried Rice – It’s one of Jon’s favorites and it’s the easiest way to use up anything left in the fridge before the week begins again.
MondayChickpeas & Spinach over Rice Noodles – Love this recipe…and did you know that rice noodles contain 20% of your daily value of iron?  Will be cooking with these more.
Tuesday: Honey & Harissa Rice Salad from The Smitten Kitchen Cookbook – Um, this was amazing.  Don’t know if I’ll make it again soon given the change of seasons, but I’ll be sure to share next time I do.  Also, excellent as a cold salad for lunch the next day.
Wednesday:  Frittata, made from Monday’s left-overs that didn’t get finished for lunch.  Might have been my favorite meal that week.
Thursday: Corn & Black Bean Quesadillas – A riff off an old college favorite.  Always delicious.
FridayCorn & Black Bean Stuffed Sweet Potatoes – Rescuing the last little sweet potato from the back of the cupboard was an excellent way to end the week.

All in all, it was a good week.  I used up all the left-overs either as lunches for work or re-invented later in the week (see Wednesday).  To be fair, it was just me the first week as Jon was traveling for work, but we’ve been doing well the past two weeks since he’s been home so I’m hoping we can keep it up.






2 thoughts on “kitchen goals: meal planning {week 1 recap}

  1. I have the strongest memory of making quesadillas in your cozy apartment above the Tibetan restaurant in Bloomington–cheese, corn, black beans, & tortillas with dollop of sour cream. That was before I knew I was severely lactose intolerant. RIP, quesadillas. Glad you shared this!

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