Looking ahead to next week, I’m going to be back to my veggie attempts. This week was pretty much shot due to me being sick all Easter weekend, but I’ll be back with a vengeance the next two weeks.
It’s pretty much a given that I will always cook on Mondays, Tuesdays and Wednesdays. The following week, however, hubby will be out of town a few days so I’m planning on going all-out in veggie goodness. I might also add that as of May 7, I’m on break from grad school until June 1 so I’ll have more time to really plan some meals!
Tentative meal plan for the next few weeks:
Monday (May 2):
3 Cheese Chicken Penne (using whole grain wheat pasta and low fat skim milk cheese)
Glazed Dijon Carrots (yes, this was already on the menu for this past week but like I said, being sick interfered)
Rolls
Mixed salad
Tuesday (May 3):
Pizza Casserole (as healthy as it can possibly be: ground turkey, turkey pepperoni, low fat skim milk cheese, whole wheat pasta)
Green Bean & Mushroom Medley
Bread
Mixed salad
Wednesday (May 4):
Tuna & Pasta Cheddar Melt (a new recipe, haven’t tried it yet)
Carrot Souffle
Bread
Mixed Salad
Monday (May 9):
Grilled Salmon
Sugar Snap Peas
Bread
Mixed Salad
Tuesday (May 10):
Grilled Steak
Mashed Potatoes
Rolls
Wednesday (May 11):
Stuffed Peppers (this is a biggie – I hate peppers, but I found a recipe I felt like I could tentatively live with. It sounds like it’s basically pizza in a pepper!)
Thursday (May 12):
Chicken Breasts with Balsamic Vinegar
Creamed Corn
Friday (May 13):
Spinach noodles – that’s right, I’m going to attempt to make my own noodles! We shall see how this turns out!
Homemade tomato sauce
Salad with homemade Garlic Croutons