So, I made all of this, except Thursday, where I finally got rid of my frozen cod and some tofu, cauliflower, and celery to make an "inspiration only" version of Cooking Light's Szechuan Tofu with Cauliflower...family LOVED it and said it looked like a dish from a Chinese place, so score for making free tofu and past-its-prime frozen fish into a great dish (I will say, Cooking Light taught me the trick to no-work tofu - buy it cubed, pat it dry, and dust with cornstarch before cooking in a pan - you'll dry it out and get a nice crust with no work)...anyway, here's to this week
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Sun - Homemade Nachos (Chili, Queso, Salsa, Diced Avocado, Shredded Iceberg Lettuce, Extra Cheddar, Tostitoes), Fruit Smoothies (Mango, Kiwi, Banana, Ice, Condensed Milk)
Mon - Korean Chicken and Green Papaya Stew (I'll throw in some celery, onion, and carrots, too), White Rice, Blackberries
Tues - Hoisin Glazed Baked Chicken Tenders, Oyster Mushroom/Garlic/Green Onion Saute (from a Paleo website - we're not Paleo, but these items were so cheap today at HMart, and I've never cooked oyster mushrooms before, so gonna give this version a go), Clementines
Wed - Meatloaf, Mashed Potatoes, Roasted Cherry Tomatoes with Balsamic, Strawberries (I want this and missed it this week, so here it is
Thurs - Soft Beef Tacos (last of lettuce and tomato and nacho ingredients), Double Blueberry Muffins, Clementines and Bananas
Fri - Hot Dog day (got the nitrate free all beef Oscar Meyer ones for $2/pack today and we haven't had hot dogs since 2017, so this will be a nice treat, especially since I will have no time to cook today), Baked Fries, Leftover Fruits/Veg from week or Smoothies
Sat - OUT (I think we're using our Cheesecake Factory gift cards and having a mall evening, since we haven't done that since 2017, but that plan may change)