Sunday: Grandma Judy was visiting and we got home kind of late on Sunday from Kathy’s retirement party, so I wanted to make something quick and easy. Store bought pesto and organic chicken ravioli from Costco fit the bill just fine. I had several organic summer squash in the fridge so i roasted those to serve with dinner. One loomed like a yellow zucchini, another looked like a zucchini in color and pattern, but it was completely round. Another was your garden variety yellow crook neck squash. The last two were shaped like flying sauces–one was yellow and one was green. I cut them in big chunks and tossed them with a bit of EVOO and a dash of sea salt. Delicious!
Monday: Thai inspired minced turkey with veggies and rice noodles. Mitch and Izzy can’t stop eating this one, so I make it once a week.
Tuesday: I had a package of Trader Joe’s pre made Jambalaya. The last time I made it, Mitch didn’t like it, but I had an idea to make it better. I sliced up some sustainably raised chicken sausage and got that browning in the pan while I chopped onions, red pepper, and kale. Once the sausage was browning I tossed the veggies in. As everything cooked, I added some vegetable broth and a bit of tomato paste to make some sauce, then added the rice and cooked it until warm. It was awesome. Izzy started off with a few bites and like it, but then refused to eat anymore. She didn’t have a nap today and was too tired to be adventurous with food.
Wednesday: Mitch and Izzy are on their own and will need to find a way to fend for themselves. I have my photo class after work and will probably grab a salad from the grocery store for dinner.
Thursday: Not entirely uninspired spaghetti and meatballs. I have some leftover turkey pesto meatballs in the freezer. Another Mitch and Izzy favorite.
Friday: it’s been a while since I’ve used the slow cooker so I’m going to get a batch of chili going in the slower cooker. We’ll have leftovers on Monday and pack up more for the freezer.
Saturday: Tilapia and zucchini.
