I’ve been really good with meal planning so far this year. Many of the dishes from last week and this week are based on Bon Appetit’s Food Lover’s Cleanse.
lunch from last week-leftover turkey from dinner that went into salad with pears, hazelnuts, and arugula, with a mustard/apple vinegar/ and olive oil salad dressing
Prep for roasted acorn squash tossed with korean chili paste, sesame seed oil
This week’s menu
Sunday-umm leftovers? Wasn’t planning on food but ended up being home because of weather
Monday-Travel day, wawa hoagie
Tuesday lunch-tuna salad dinner-curried brussesl sprouts, chick peas, and sweet potatoes