cooking for the week (again)

[Guest guest]

Yesterday I spent 3 hours straight in the kitchen cooking meals for the work

week. I was exhausted by the end, but I know I'll be really grateful for the

quick access to meals in the week ahead . I finally stuffed those portobello

mushrooms using diced frozen/thawed tofu, baby spinach, onions, garlic, and

topped with goat cheese mixed with sun dried tomatoes (oh and I sprinkled

balsamic vinegar on the caps for a few before topping). I haven't tried it yet

so I hope it works out! I ended up dicing up the stems and adding them to the

pot of wild rice I cooked to go with it for my brown.

 

Other dishes I made: eggplant casserole with mini corn muffins, tofu punjab saag

(I cheated, used sauce in a jar LOL), and some yum cakes to have on hand for a

quick brown. I also cooked up a bunch of collard greens to have around for

extra veggies. Feels good to know I can just reach in the fridge and grab

something to heat and eat

 

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein