A faithful reader of my blogs mentioned a 7 day meal plan would be nice to have. Initially I thought that was a good idea. But when I sat down to create a 7 day meal plan I realized I never know what I’m making to eat until I see what looks good at the store. I probably go grocery shopping 3-4 times a week. I’ve been working from home since 2006. Food shopping gives me an excuse to get out of the house.
I love leftovers. Last night I roasted four chicken thighs with the idea there would be leftovers to toss into a quesadilla or chicken salad, or any of a number of dishes you can make with leftover cooked chicken.
I ate them all (they were small).
Back to the 7 day meal plan. Since I’ve never planned for shopping and making meals for 7 days straight I thought I’d simply document my meals for the week. Hopefully this will help with my Writer’s Block so I can write another chapter of The Future Best Seller. This also provides a glimpse into my current dietary habits (which are far different than the 370 pound me).
Breakfast – Strawberries, banana and full fat Greek yogurt.
Lunch – I made Semi-Organic Vegan Split Pea Soup for lunch but didn’t have it for lunch. Instead I had a baked potato with butter, salt, pepper and a salad topped with marinated artichoke hearts. Yes, I made this one up today with apologies to Martha Rose Shulman. My Garlic Vinaigrette pays homage to Martha’s recipe.
Snack – Peanut butter. Yes, peanut butter.
Dinner – Breaded Chicken Cutlet (thigh, of course), egg fried rice, salad.
I went back to the store that advertised boneless chicken thighs for $2.99/lb. Still no boneless thighs. And no bone-in chicken thighs either. But since I bought some bone-in the other day it’s still Chicken Thigh Week.