So last week I planned out my meals. I made three different things for lunches/ dinners, and continued my habit of eating peanut butter toast for breakfast. No Taco Shop, no random gas station snacks. Success!
I made a bunch of salad all in one go and put it into four rubbermaid things. It was a spinach/ spring mix combination, plus tomatoes (locally grown in Willcox, strangely enough), red bell pepper, cucumber, feta, and olives. All I had to do was add dressing (oil and vinegar) and ta- da!
I also made a quasi- bhindi do piaza adapted from this recipe. It’s better with a little of bit of tomato paste to make more of a sauce, I think. Also, cooking the tomatoes at the beginning instead of at the end.
The last thing I did was thaw the pasta sauce that’s been in my freezer for a bit, and make some meatballs to go with it. It made two meals worth with the random amount of penne I had in my cabinet.
In all, I managed to eat real food all week, and I didn’t have to stress about not having any groceries or anything around to take for lunch (a lot of the time I don’t bring my lunch it’s because I have food, but it’s not food that’s actually convenient to take to work and reheat, etc).
I just finished my meals for this week, too. I spent the afternoon cooking (enjoyable when I’m not tired/stressed/ starving after work), and now my fridge looks like this:
- five more containers of salad
- two containers of broccoli pasta, which I used to make all the time last year and forgot about for some reason
- two containers of vindaloo from Madhur Jaffrey’s Quick and Easy Indian Cooking
- four containers of Potato Chana Curry from Madhur Jaffrey’s World Vegetarian
I ate some broccoli pasta for lunch, and the two containers are leftovers. Then I cooked the vindaloo and the curry, and they were done around dinnertime. I ate some vindaloo for dinner, and the other containers are leftover rice + vindaloo, plus one other container of rice that was leftover. The curry is GOOD. Like, surprisingly good. Which is a good thing because it makes a TON.
Plus, I got some kumquats, which I don’t think I’ve ever had before and don’t really know what to do with. They look good though. What should I do with them?