I had the meal planning done this weekend, but I never got around to writing up a post. I think our Friday meal may change, but here is the week’s plan. We want to plan more vegetarian meals, but these were all things we had handy in the freezer/pantry. We had a busy weekend, including attending a workshop where we killed, plucked, and processed our own chicken, which I roasted Sunday with herbs from the garden (oregano, sage, rosemary, and lavender). It was easier than I expected, which is good because we are hoping to get chickens soon.
Monday – Omelet with spinach, goat cheddar, and leftover turkey lunch meat; saffron rice
Tuesday – Italian Sausage and Pasta with Vegetables
Thursday – Sushi (with artificial crab meat and cucumber), Miso Soup (I used Ming Tsai’s sushi rice recipe, omitting the sugar, and no one complained although it was a bit more sour than traditional sushi rice. I’d like to try it with sticky brown rice next time. I also decided since we had a lot of eggs to make tamago (Japanese omelet) to have in the sushi. We don’t have the box sushi molds, so I added strips of omelet into our sushi rolls.)
Friday – Chicken Taco Bake with homemade refried black beans (we were going to have this last week but had spaghetti & meatballs instead)