This is a BUSY time of year school-wise, and we're trying reallllllly hard to eat way more fresh, plant-based foods (which means several nights are just "big salad" nights). So, here are some things we'll be having in the next couple weeks:
Southwest Salad with Taco Ranch Dressing (made with Greek yogurt and regular oragnic milk, becasue that's what I have).
Thai Chicken Pizza - as soon as I get my hands on some hoisin sauce; both local stores were OUT when I looked today!
Meatball Minestrone Soup - making this because I have a few meatballs in the freezer that need to be used up. I don;t have 24, which the recipe calls for, so I might up the veggies a little (which will make it healthier, anyway!).
Three-Cheese Potatoes on the Grill - I have both cheese in the refrigerator and potatoes in the garage that need to be use. The potatoes are slightly sprouty, so this is a good recipe since it calls for the potatoes to be peeled first! We'll have this with a big green/veggie salad.
Navajo Tacos - a perennial favorite, which I had on the menu recently but they got bumped. I make them with a pound of cooked ground beef and a can of Bush's chili beans rather than with canned chili (eeeeeeuw!). We have some organic ground beef in the freezer to use up, and then we're going to try a little break from red meat for the summer.
Kung Pao Tacos - my two favorite foods (Kung Pao and tacos) COMBINED!
Lentil Tacos - I have the filling already made and in the freezer.
Shredded Beef Tacos - I have the filling already made and in the freezer, and it needs to get used before the red meat break happens.
Corn and Black Bean Salad - I can happily eat a big bowl of this as a meal!
Thai Peanut Noodles, probably without the chicken and with a few more veggies added.
~Mamie
"When the going gets weird, the weird turn pro!"
(Hunter S. Thompson)
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