I have several dietary restrictions as a result of food allergies (more on that later), so we primarily cook at home. I’m typically in charge of choosing the menu and creating the grocery list, and I thought it might be fun to share what we fix up on a weekly basis.

Sunday

Funny story: A few weeks ago, I was craving a simple chicken noodle soup. I got started with the onion, carrot, celery, and noticed I had some ginger that needed used. I grated it and threw it in, then kept adding ingredients to simulate an asian-inspired soup. It turned out marvelously, but I have since forgotten what I did to arrive at that point. This recipe sounded good, so I added some other vegetables, gobs of ginger and lime, black rice ramen because it’s what we had on hand, and threw in some freshly roasted chicken chunks. Not bad.
 

Monday

This recipe and I are in the middle of a wonderful love affair. It’s so simple, quick, delicious, and healthy. The volume eater in me can rejoice. We pair it with Rockland’s Global Warming sauce which takes it to the next level.
Someone’s birthday is tomorrow, and I’ll be making his favorite to celebrate.

Tuesday

Another tried and true favorite. We double up on the vegetables by sauteeing up some onion, bell pepper, and zucchini, and I’ve even added spinach and cauliflower. Another easy to assemble and pain free meal.
 
Maybe I’ll even get around to making these bad boys, subbing applesauce for bananas because I’m allergic…

Wednesday

This is a new one to me. I plan to use the artichoke hearts we have stored in the pantry, and roasted yellow squash, zucchini, and sweet potato. Maybe some remaining roasted chicken if we’re feeling crazy.
 

Thursday

Excited to try this one. I’m sure we’ll end up with our own variation, but doesn’t that sauce look amazing?!
 

Friday & Saturday

Leftovers, baby!

 

 

 

 

 

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