This week we actually succeeded in making EVERYTHING on the meal plan. More or less. I cracked on Thursday and we got take out, but Rick wanted sandwiches on Saturday, so I made the skipped over split pea soup to go with it.
Rick even chipped in and made dinner one night. It helps that the recipe in question, the high-protein vegan Alfredo, promised creamy-rich pasta action and a shot at using the food processor. It was delicious, but seemed to be missing something that LOTS of salt and fresh-ground pepper almost made up for. Next time I’d like to add some garlic with the shallots and maybe a bit of nutritional yeast, if only sprinkled on top at the end for a little oomph.
For Rick’s requested pork loin I ended up using this recipe which includes an amazing mustard-maple-sage sauce. He cut up the saucy leftovers for an epic sandwich the next day. Definitely a keeper.
The other note was that last weekend we also managed to finally make the orzo and asparagus dish from a couple weeks ago and it was DELICIOUS. Super simple, not too heavy and very, very tasty. Would make a great potluck dish.
Monday: We’re attending a pot-luck party, so I’ve left it open.
Tuesday: Tofu and Mushrooms en papillote with Garlicky Crash Potatoes
Wednesday: Shrimp with Couscous
Thursday: Smoky Roasted Corn and Sweet Pepper Soup
Friday: Asian Chicken Kabobs with Roasted Asparagus and Basmati Rice