This week, I did engage in my usual meal prep for the workweek, but I also made a few special items for a party/get-together with some old colleagues.
For the regular week, I kept things simple:
- Sloppy “joes” with plant-based meat
- Roasted potatoes
- Falafel-inspired salads
- Peanut ramen
- Tofu and veggies with peanut sauce
- Cut raw vegetables
I also made French toast using raisin bread and some blended baked oatmeals with a bunch of overly ripe bananas for easy breakfasts. We had leftover sourdough bread and avocados, so avocado toast with everything bagel seasoning made for another breakfast/lunch option.
A few evenings, I made dinner fresh: roasted broccoli and cauliflower with rigatoni and fresh pesto or marinara sauce; a freezer-pull of chicken nuggets, curly fries, and loaded potato skins with a bunch of fresh vegetables and fruit; and frozen pizzas for another easy dinner.
I seasoned up squash to bring to Joy’s birthday party, and her husband grilled them up to perfection.
Then, Saturday was party time!
I made homemade sourdough rolls to go with our host’s main entree – sausage and peppers.
Then, I made a spinach and arugula salad with feta, tomato, red onion, and balsamic glaze.
And for dessert, a gelatin fruit cake!
It was a great week with great food and better friends!