'cause two people asked.
the rest of you will now be subject to repeated weekly meal prep pictures and notes.
you're welcome.
Said Courtney and Erika ;-).
(oh, and you get prettier pictures this week 'cause my camera's not packed for a photo shoot! yea for pretty pictures!)
what my 'recipe' station looks like.
2 cookbooks, an iPad, a few cake mix boxes and we're in business baby!
what a meal looks like 'prepped' for the week.
this is the curry (below) and I actually put it in the fridge like this.
it get's sautéed in parts so I bagged the parts separate.
I even put the cans in the fridge so I couldn't whine about having to open the cabinet and the fridge.
I even put the cans in the fridge so I couldn't whine about having to open the cabinet and the fridge.
'cause I'm THAT lazy.
steamed Lentil's.
LOVE these buggars.
makes my meatless balls so so so so easy!!!!
The Menu:
Easy Vegetable and Chickpea Curry
(a Pampered Chef recipe)
1 med. onion, chopped
1 small sweet potato, peeled and chopped
1 tbs olive oil
3 cans chickpeas/garbanzo's
3 tbs curry powder (Indian, not Thai)
4 garlic cloves, pressed
2 cans light coconut milk
1/2 med head cauliflower, cut into small florets (I'm using the whole head, it was a small head)
1 juice of lemon
1 c. frozen peas
Heat oil. Add onions. Cook for 3-4 minutes until soft. Add potato, chickpeas, curry powder and pressed garlic. Cook and stir for 3-4 minutes or until fragrant. Stir in coconut milk and bring to a simmer. Reduce heat to med-low; cover and cook 8-9 minutes or until potato is tender, stirring frequently. Add cauliflower, juice, peas and salt to pan. Cover; simmer 4-5 minutes or until cauliflower is tender.
Serve over rice.
(made one batch but split it in 1/2, freeze one 1/2, we only eat 1/2 a batch at a time)
Tomato Soup and Gr. Cheese
(for those of you keeping track, yes, this was on my menu last week, we didn't get to it so it's being carried over for this week's menu)
(I double the batch and 'fry' them all up - they freeze nice so I only keep out what we'll need for a meal and put up the rest)
Not for dinner but prepped for the week:
Spinach and Artichoke Dip...again...I do this. I eat the same exact thing for lunch for months and months and then I'll switch and eat something 'new' for lunch for months and months...repeat. Right now, it's S&A Dip. I either heat it up and dip it with a cut up red pepper or roll a little bit up into a whole wheat tortilla and that (with some fruit or other veggies) is my lunch.
Tzatziki Dip because I like a happy husband and he's pretty easy to make happy. I make Z-sauce, he's happy. You can dip this stuff, spread this stuff, swim in this stuff, it's just yum and can be used in almost all meals. We love it.
'cept I used a chocolate cake with butterscotch cookies 'cause Lydia said it's what she wanted ;-)
Rice Krispie Treats w/ Pumpkin Pie Spice
(about 1 1/2 tbs.) - so yum! so fall!
(there is a freaky twisted hybrid storm coming, wanted to make sure and have enough cookies to last us through the storm. some people get gas, cash and water...me?...I make boat loads of cookies. so there.)
1 comment:
awesome, thanks! i'm LOVING this!!
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