Going a little Greek for the big meal on Sunday. I still can’t tell if I cook too much or not but I don’t know how people eat the same 2-3 things the entire week I find that 7 “meals” means they only get repeated twice at most which is plenty for most meals (I love chili but I don’t want to eat it more than twice in one week, that’s for sure). Thankfully oatmeal is on sale this week so we’ll just have that for breakfast (with almonds, cinnamon and ginger and a bit of sugar mixed in) so no need to also make a breakfast. I didn’t make the crackers last week but I am 90% sure I will this week because last week I wasn’t feeling very well so we’ll see what happens this weekend.

Saturday
lunch: leftovers (pasta, meatloaf)
dinner: miso udon soup

Sunday
lunch: leftover risotto (freezer)
dinner: moussaka, honey cake

Monday
lunch: shrimp with green beans, hummus, carrots
dinner: bbq chicken, mac and cheese, salad

Tuesday
lunch: zucchini galette, apple, boiled egg
dinner: lentil + bean chili

Wednesday
lunch: bbq chicken, crackers, salad
dinner: baked salmon w/ couscous

Thursday
lunch: zucchini galette, strawberries
dinner: pasta w/ veg

Friday
lunch: lentil + bean chili, crackers, boiled egg
dinner: leftovers

To Make on Prep Day:

Boiled Eggs (6)
Lime Infused Gin (not exactly food)
Miso Udon
Moussaka
Shrimp with Green Beans
BBQ Chicken in the Slow Cooker
Zucchini Gallete
Bean and Lentil Chili (halved)
Cheeze Its
Honey Cake (halved)

Shopping List:

onions, 2
red onions, 2
peppers, 1
eggplants, 2
zucchini, 2
strawberries (2lb)
mint
udon
milk
salmon
ground turkey
canned tomatoes, 2
brown sugar
frozen spinach
frozen green beans
frozen mixed veg
eggs (18)
butter
sour cream
ricotta cheese
oatmeal (BOGO)
strongbow cider
hummus

Trying something just a little different this week. Added all the recipes and my shopping list to this weeks menu. Not sure how much I love it but this is literally what I do on paper every week (I write out the recipes in a big blue book and then make changes to them from there).

Going out to a friends housewarming on Saturday night (it’s catered, so fancy!) and then going The Gerald on Tuesday since it’s still Seattle Restaurant Week but there will be (as usual) plenty of food made for the rest of the week :p

Saturday
lunch: egg with veg and toast
dinner: out @ housewarming

Sunday
lunch: pesto, cream cheese, and tomato sandwiches
dinner: turkey meatloaf and mashed potatoes

Monday
lunch: salmon cakes w/ aioli, strawberries, salad
dinner: murgh Korma w/ rice

Tuesday
lunch: egg muffins, chips, salsa
dinner: out @ restaurant

Wednesday
lunch: salmon cakes, apple, salad
dinner: pasta w/ veggies

Thursday
lunch: murgh Korma w/ rice,
dinner: leftover meatloaf

Friday
lunch: egg muffins (tomato, basil, pepper, onion), chips, salsa
dinner: pizza

To Make on Prep Day:

Pesto
Turkey Meatloaf
Mashed Potatoes
Chicken Korma
Egg Muffins (tomato, basil, pepper, onion)
Salmon Cakes
Cheese Crackers – for snacks/dessert
Morning Muffins (w/ turkey, spinach, + cheese) – for breakfasts

Shopping List:

apples, 3
strawberries (2 pints)
onions, 4
carrots (2 lb bag)
potatoes, 5
peppers, 2
tomatoes, 4
mushrooms
garlic 1
almonds, sliced
basil
oj
ground turkey (BOGO)
milk (2%)
salmon
breadcrumbs (panko)
salsa
parchment
aluminum
parmesan cheese
chips
hummus
bottle of wine (housewarming)

Saturday
lunch: eggs with toast
dinner: risotto with asparagus, zucchini, and peas

Sunday
lunch: out to tea
dinner: chicken skillet with buttered noodles

Monday
lunch: minestrone + biscuits
dinner: chicken tikka masala

Tuesday
lunch: sandwiches with fruit, chips/salsa
dinner: out at Grape and Olive

Wednesday
lunch: chicken wrap w/ aioli
dinner: leftover risotto

Thursday
lunch: minestrone + biscuits
dinner: veggie pizza

Friday
lunch: sandwiches and salad
dinner: leftovers