Actuals for Jan 22 week, cooking for 2 in MN. Where too many grocery stops for just one item (and coming out with a couple of bags) had overwhelmed my fridge/freezer inventory-keeping and refilled my canned goods storage space. I just updated the inventory and made plans to use the excess fridge items in the upcoming week. The canned items don’t expire until 2025 — I have time to make enough batches of chili and taco soups to use all those beans and tomatoes.
Mon: Broccoli Soup, smoked turkey lunchmeat half-sandwich
Tues: Higher-effort salad balanced by low-effort boxed frozen Chicken Yakasobi meal.
Tossed salad with chickpeas, cucumber, tomatoes, feta, Greek dressing
Wed- Sushi. Grocery salmon, rice and broccoli meal, salad, pineapple
Thurs: Mexican turkey-meatball soup, tortilla chips
Fri: Orange Roughy, mashed potatoes, tossed salad greens with broccoli, cucumber, tomatoes and shaved parm.
Sat: I was OUT at fancy fundraiser wine/food pairings dinner. Delicious but the chef’s idea of small plates was full-sized servings; I only managed single-bite tastes of the last 2 courses (and wished for to-go boxes ). Spouse stayed home with reheated soup & salad.
Sun: (today) Sheetpan oriental chicken w roasted brussels spouts. Fresh pears and cottage cheese.
