Hey guys! I hope this week is going well for you. I’m having a bit of trouble concentrating because Thankgiving is this weekend, which means one thing: pumpkin pie! And turkey, and stuffing, and spending time with family, yada yada yada. But really, I can’t stop thinking about the pie.
But today’s post isn’t about pie, it’s about last week’s meal plan. So after the previous week’s meal plan didn’t work out so well, I decided to change the plan of attack for last week. Instead of planning out every day’s meal to a tee, I just planned out most of the days while leaving some dinners up in the air. Also I devoted one dinner to just eating up leftovers so that we don’t have to throw out so much food. I’d say overall it worked out really well!
Saturday: Mushroom, spinach and gouda skillet strata, which was one of the meals from the previous week that we didn’t get around to making. We loved this dish! It was super easy, but really delicious. I paired it with some acorn squash and a spinach, tomato, and pine nut salad.
Sunday: Inspired by the last of the summer produce at the farmers’ market, I decided to make my ratatouille, paired with chicken sausage and bulgur. This dish was great for leftovers, which I took for lunch throughout the week.
Monday: Homemade Chipotle burrito bowls with spiced black beans, tomato, lettuce, guacamole, and plain Greek yogurt over brown rice. Love this meal!
Tuesday: Pan seared sockeye salmon with roasted Brussels sprouts and fingerling potatoes. On a whim I bought sockeye salmon instead of Atlantic salmon at the grocery store because I’ve heard that it’s better, but I’ve got to admit I prefer Atlantic salmon – I like that it’s softer and fattier.
Wednesday: I was on my own for dinner, so left this day open and told myself I would either get takeout or make tempeh. I opted to eat in, so I had roasted kabocha squash (that I’d roasted earlier in the week), leftover Brussels sprouts and potatoes, massaged kale, and my first attempt at recreating the mustard crusted tempeh I ate at Grasslands a few weeks ago. I wasn’t entirely successful at recreating it, but I have an idea for my second try.
Thursday: This was our leftovers night. There was some leftover tempeh and brown rice, so I used both to make the Green Goddess Bowl from my Fresh restaurant cookbook. This meal takes a while to make because of all the different marinades and sauces, but I absolutely love it!
Friday: I wasn’t sure what my plans were for Friday, so I didn’t plan a specific meal. This worked out because I ended up going out for dinner at Kindfood with my friends!
Overall, this week went a lot more smoothly than the previous week! So, lesson learned: Plan a day for leftovers and allow room for flexibility!
What do you like to make when you’re cooking for just yourself?
What’s your favourite meal to eat as leftovers?