I've decided to start planning out a week of dinners in advance; it really makes me feel relaxed when I don't have to come home and start brainstorming a dinner. Most of my meals are planned around my CSA box from Eatwell Farm, but if you're shopping seasonally you might have a lot of these vegetables too, and be wondering what to cook with them. The goals of my dinners are for them to be 1) tasty 2) easy/quick 3) healthy and 4) cheap. I've noticed that my goals for dinner as a college student often match up with most people's goals – food that is quick to prepare and easy on the wallet. So I hope that my weekly meal plans might be useful, enjoy!
Butternut squash soup with garlic herb puff pastry strips
THURSDAY
Penne with garlic-red pepper-roasted broccoli, butter, parmesan, and poached egg
FRIDAY
Chicken tacos with avocado, red cabbage, and salsa
SATURDAY
Soy-mustard-glazed salmon with garlic-ginger-sauteed boo choi
SUNDAY
Roasted chicken drumsticks with carrots, onions, and thyme (inspired by Standard Fare)
MONDAY
Butternut squash carbonara (from the February issue of Bon Appetit)
TUESDAY
Butternut squash and mustard greens frittata
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