I’m a day behind but it’s been a busy week – and the weather has been wonderful, so I haven’t wanted to come home and sit in front of another computer. I guess I should get a power cord for my laptop – that way I could sip wine and type on the back deck.
Unlike last week, we didn’t stick to a meal plan per se, but we did cobble meals together or snack on what we had on hand.
Friday: my favorite black bean soup topped with nooch, pickled jalapeños, roasted corn and not shown, a big handful (or two) of leftover tortilla chips from Easter. So good!
Saturday: sorry, no photograph: I made mini pizzas on top of leftover pitas from Easter with pasta sauce and vegan mozz. cheese from TJ’s. The beau made pasta I do believe = fend for yourself kind of night.
Sunday: Tofurky hotdogs with Lay’s wavy chips
Monday: we had a family photoshoot with the beau’s fam but we stuck with our plan of ordering takeout from Moscatiello’s. We had this wonderful pair of customers at the shop who constantly supported us and one year they asked us to participate in a fundraiser for heart health, and we did, and it’s been tradition to help out every year. Taylor loves their eggplant parm. sub, I don’t really care for their Italian food (I think it’s because without cheese it’s pretty bland, ha) so I ordered a make your own mini pizza with fresh basil, mushrooms and spinach… and a side of fries. Sorry no photograph, ate this pretty late at night.
Tuesday: taco pasta! SO SO GOOD! I adapted the recipe from here. You’ll need:
1 package “ground beef” crumbles | half yellow onion | EVOO | taco seasoning | 2 cups stock | 1 jar salsa | 8 oz rotini pasta | we added in about half cup frozen corn | couple tbsp nooch | handful or two of Daiya cheddar cheese
Super easy: saute the onion in a little EVOO until it starts to be translucent. Add the beef crumbles and stir until heated thru (I also added a splash of stock because they seemed dry). Stir in the taco seasoning, we had about a tbsp left over from previous meals. Add the pasta, stock and entire jar of salsa and bring to a boil. Cover and reduce heat to a simmer for about 15-20 minutes. It took 18 minutes in our kitchen – taste pasta to know it’s done. Turn off heat, sprinkle in the nooch and stir in the cheese. It was delicious! Top with avocado, cilantro, tomatoes – anything you’d add to a taco! FYI leftovers: were kinda dry in the morning. I added a little extra salsa 🙂
Wednesday: at home Indian dish
Thursday: the beau’s empty the fridge of all veggies stir fry. Adapted from Bosh on FB – it’s called the nice spice rice. We used all of the kale from our Field Goods delivery, corn (can you tell we have SO MUCH frozen corn ha ha), red pepper, asparagus and broccoli. Also a repeat meal in our rotation.
Friday: was suppose to be green bean casserole with BBQ tempeh. Friday morning I went to find the recipe and my server was doing maintenance = I couldn’t access my blog. I was home near lunch and thought I’d try it again… well, I assumed we had green beans because we had an overflow of those as well in the freezer, but we must have eaten them all. No green beans. After grabbing a couple of PBRs and fries at a local dive bar after work with co-workers, I ate chips and salsa when I got home. The beau got Chinese takeout after we enjoyed TNO.
This week we drank: a six pack of tall PBRs, a six pack of Corona Lights, a growler from Rare Form, a bottle of red wine and one and a half bottles of white wine. The beau wants to try this crazy thing called “not drinking throughout the week”… I may or may not partake in that challenge. Ha! Especially on taco Tuesdays!
So there you have it. Not perfect but better than what has happened in our past. The month ends tomorrow, I’m excited to see our numbers and if all this planning has paid off.