This week I’ve picked meals based on the random ingredients I’ve got floating around in my fridge, freezer and pantry. I hate finding things freezer-burned beyond recognition so every month I sort through and organize my freezer to make sure everything gets used. It’s also a good time to organize the fridge and pantry since they don’t stay neat and tidy on their own. I wonder why that is? It couldn’t be my little munchkins!
Using Up Leftovers
While cleaning out my fridge I discovered that I needed a recipe to use up the half a head of cabbage from the Tofu Banh Mi. A Southwest Beef and Cabbage Stir-Fry fit the bill and sounded delicious. Plus I can tweak it a bit to use some of the shredded chicken in my freezer and I’ll add in the rest of the black beans and rice from last week’s Salsa Fresca Chicken dinner. This mixture will probably get wrapped up in the whole wheat tortillas I’ve got hiding in my pantry too.
I also have some pickled daikon and carrots from last week’s Tofu Banh Mi, plus some leftover kale, making this dish an easy choice. Yay for repurposing leftovers!
Simple Breakfasts
I’m keeping breakfasts simple and aiming for a solid jolt of nutrition to get us started for the day. I was eating Super Shakes for a snack, but was finding that I wasn’t hungry for hours after. Since I need something to keep me going all morning, it makes sense to start making a Super Shake for breakfast!
For the days when I’m feeling too lazy or groggy to make a nice breakfast, I’m keeping some cinnamon raisin bagels and fruit handy. Call me crazy, but I really enjoy topping my bagels with Earth Balance Buttery Spread and a sprinkle of Nutritional Yeast. Yum!
Breakfast
Bagels and Fruit
Lunch
Leftovers
Sandwiches
Dinner
Lemon Thyme Roast Chicken and Veggies
Southwest Beef and Cabbage Stir-Fry
Fish Tacos w/ Green Pepper Slaw
Steak Fajitas
Snacks
Berries, Avocado and Goldfish