A short post today!
The menu plan for this week looks like this:
Sunday: Chicken Parmesan Meatloaf with baby peas. This was just okay. It was a new recipe that sounded fairly tasty on paper (well, on the internet). The idea is good, but I am going to make some changes and try it again.
Monday: Anda Masala (egg curry).
Tuesday: Philly Steak Sloppy Joes with slow cooked beans and green salad. The salad will be picked direct from the garden! This is also a new recipe trial.
Wednesday: Moroccan Butternut Squash and Chickpea Stew with Spinach. This is a new recipe trial, so you’ll likely see the results here early next week.
Thursday: Ethiopian Feast. We have lots of Ethiopian leftovers in the freezer, so Thadd will whip up some injera and voila! Dinner.
Friday: Leftovers, as always.
Saturday: Creamy chicken and vegetable casserole. Another new recipe, but this one I am making a bit healthier. Hopefully, it’ll end up being a great, fresher take on a traditional comfort food.
What, you ask, is with all the new recipes and a menu plan that is a bit more “American comfort food” than it normally is? A lot of the clients I work with want to eat healthier, but have a fairly limited selection of what they would prefer to eat. I’m taking some of those recipes and working on my own variants and tweaks to make them flavorful while cutting out a lot of the processed stuff. No worries, our more eclectic plan will be back soon.