Here’s our meal plan for a short week from May 1 – May 6, 2016.
Sunday 5/1/16 – Dinner out, date night
Monday 5/2/16 – Baked sweet potatoes topped with Greek yogurt and roasted chickpeas, arugula salad
Tuesday 5/3/16 – Brown rice, sesame tofu, steamed broccoli
I like the recipe linked above from Use Real Butter for the tofu. It is crunchy, sweet and savory without being cloying or too terribly unhealthy.
Wednesday 5/4/16 – Kookoo sabzi, whole wheat orzo pilaf
Kookoo sabzi is a Persian dish, imagine fritatta meets a ton of green leafy vegetables and herbs. It has just enough eggs to hold it together, but not so much that it tastes like an omelette. We’re planning to use the fist harvest of spinach from my garden and herbs we’ve been growing inside. The recipe we’re planning to use is from the New York Times in 1982. We’ve had it at my parents’ house and thought it was worth repeating.
Thursday 5/5/16 – Thai red curry with jasmine rice
Friday 5/6/16 – Chickpea cutlets, fruit