On The Menu:
- Fig Salad
- Glazed Salmon
- Zucchini in Tomato Sauce
- Grilled Corn
Left over tip: Leftover fig salad made for a great lunch on Monday. The side dishes were turned into another dish for Tuesday.
- Organic Tomato Soup (from Trader Joe's)
- Pan Grilled Cheese on Wheat Sourdough Bread (using soy cheese . . . but you couldn't tell the difference)Inspiration: I knew I would be working late, so I decided to use a little help from the store. It took me about 7 minutes to make this dinner, and it will be back again (although I might try a different tomato soup next time).
- Fall Salad
- Lemon Garlic Chicken
- Zucchini and Corn in Tomato Sauce
Wednesday: Plans with friends translated into a night off from cooking.
- Santa Fe Salad
- Caesar Salad
- Onion Chicken
- Asian Broccoli
Stretching Ingredients: I used the leftover romaine lettuce from the package we bought to make the Santa Fe Salad (for Thursday night) for the Cesar Salad. Since I am trying to minimize my time at the market, I used frozen broccoli. The Asian broccoli allowed me to use some of the ingredients I picked up for the glazed salmon.
Saturday: We went to a friend's house for a dinner party, so, sadly I only cooked a total of 5 nights this week.