1. Strip Steak with Spicy Hoisin Sauce and Cucumber Relish w/ Sliced Baked Tomatoes
2. Crunchy Buttermilk-Coconut Chicken Fingers w/ Cheater Mustard Greens
3. Brie-Stuffed Chicken Breasts w/ rice w/ Green Beans with Soy and Pine Nuts
4. Tilapia with Pine Nut, Parmesan, and Basil Pesto Crust w/ Pasta with Arugula Pesto and Cherry Tomato Sauce
5. Leftovers for Choir
6. burgers w/ Sweet Potato Fries w/ Aioli
7. Chicken Parmesan Pot Pie Switched to “emergency rations” due to my lack of motivation.
My main inspiration during this week’s meal planning was all of the veggies I picked up at the farmers market. There are only three weekends of the market left, so I’m feeling inspired to get as many green things as possible. Local vegetables feature in meals 1, 2, 3, 4, and 6.
Other goals include using up cow (meals 1 and 6) and updating old pictures (meals 2, 3, and 7).
I did pick a cookbook (Ted Allen’s The Food You Want to Eat) to use in meal planning but only the green bean recipe in meal 3 comes from it.