Food this week - 10.27.13-11.2.13

So...the last you heard from me was two weeks ago...during that week I made a large slow cooker batch of Chicken taco bowls and it lasted pretty much the entire week. Thus, last week I had to use up a lot of the food I bought for the week prior...BUT...half way through the week I came down with a cold and transitioned to a diet of toast, orange juice and canned soup. In other words, I STILL have not finished my meal plan from two weeks ago. All I have left to make is the eggplant and luckily they're still good, so no wasted food.

For the remainder of the week we'll be doing...

My own version of this southwestern salad, as well as mexican roasted chickpea and quinoa salad for lunches.

For dinners, we've got Balsamic roasted chicken, and 8-layer taco salad.

I've also got stuff to make pizza later in the week if necessary. :)

Food this week - 10.14.13-10.20.13

Dinners:
Taco Chicken Bowls (slow cooker)
Eggplant Rollatini
Pasta Fagioli (because it's finally fall, which means SOUP WEATHER!)

Lunches:
Warm tortellini & cherry tomato salad
Qunioa & Apple honey curry salad

Extras...
Because I have a day off from work today, I bought some stuff to do some extra cooking.

On the docket:
Apple Cider Donut muffins
Chocolate Chip Cinnamon Cake
Black Bean Quesadillas

Food this week - 9.6.13-9.12.13

Hello. I didn't post last week because I had work events nearly every night of the week which kept me well fed. But those days are behind us, so I'm back to lunch and dinner making.

This week, our dinners will be fairly simple, as we have a few outings planned.

Dinners:
Cheeseburgers w/corn on the cob, and seasoned roasted broccoli (all farmer's market buys)
Bean & Cheese enchiladas w/brown rice and simple salad (i.e. -- salad mix & cherry tomatoes, also farmer's market purchases)
Hawaiian-Style sloppy joes w/simple salad

Lunches:
leftover lentil soup I made yesterday which is slightly based on this recipe
Egyptian Edamame Stew
Arugula, Peach & Cheddar salad