In keeping with
my May goal of cooking more, I'm trying a new plan where I cook one to two servings of a dish. This a) allows me to cook more dishes, b) helps prevent food waste, and c) gives me some tasty lunches. It seemed to work well last night; I had just enough leftover pasta to pack for my lunch today. So lunches all week are leftovers and breakfasts are
lemon raspberry muffins.
Sunday: Springtime Shrimp Pasta (recipe coming tomorrow!)
Monday: Sandwich (I'm babysitting and don't want to eat out)
Tuesday:
Pasta Florentine
Wednesday:
Zucchini and ricotta galette
Thursday: Leftovers
Friday: No plans because I'm going to see
my best friend!!
What's on your menu this week?
That galette looks AMAZING! I wonder if I can get the hubs to eat it. If not, more for me!
ReplyDeleteActually, on reflection, I think I'm going to do half zucchini and half squash. Thanks for the inspiration!!
ReplyDeleteYou are welcome! I'm excited about it too. We'll have to compare notes; I'm interested to see how the squash turns out!
ReplyDeleteIt was really good! At first I thought I'd do half and half, but when I was making it, I just alternated the slices and it was pretty AND tasty. I should have taken a picture >.<
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