Thadd’s officially back to the crazy school and work schedule, I am working on some events and projects, and we’re just generally trying to continue eating less grains. As always, lunches are typically leftovers. Breakfasts are some combo of eggs, veggies, oats (for Thadd, I’m not currently eating these), yogurt, almond milk, and fruit.
Monday: Shawn’s Famous Chili. Okay, so I am not sure how famous it is, but I get a lot of requests for the recipe. It’s a chocolate curry chili, with 3 different kinds of beans and several different types of peppers. It’s not really hot, but it has a great depth of flavor and heat. And, it’s made with our homemade tomatoes!
Tuesday: Fish with wild rice and roasted broccoli. The fish will depend on what’s fresh that day, and what we can afford. Thadd’s hoping for catfish, and my guess is that’ll be the choice.
Wednesday: Eggplant Parmesan over spaghetti squash “noodles”. We love squash, and roasted spaghetti squash makes a great substitute for noodles (and you get your veggies in without even trying!).
Thursday: Slow Cooker Shepherd’s Pie. It’s Thadd’s night to cook dinner, and he’s keen to try a new slow cooker recipe. I have no idea which one he’s using, so I can’t link it, but if it’s good I’ll try and get it up.
Friday: Leftovers. Thadd has to pack lunch, dinner, and snacks for school and work, so there’s no real point cooking another meal. It’s the perfect night to clean out the refrigerator.
Saturday: Thadd’s birthday out. Thadd’s turning the big 31 (okay, so it’s not usually a milestone), and we’re planning to go out. There is an awesome restaurant in town, but it’s fairly pricey. Or, there’s the amazing Thai Siam. We’re not sure which we’ll hit yet.
Don’t forget to check out my “What I Eat” series, which is continuing this week, to see how our meal plan fits into our real lives.