Bad Food Blog

You might notice a couple of repeats from last week on this week’s menu – I ended up with a cold last week and had to shuffle some things around. Last week I began planning my breakfasts and lunches in more detail. I did not do a great job sticking to the plan because I just wasn’t eating much. I only just prepped the farro for lunch salads last night, and the grapes were moldy 😦 so I will be trying this salad with some apples or maybe cucumbers instead. Breakfast went better than lunch – I made a big batch of steel cut oats one morning and then ate that for several days. This week I am going to set an alarm on my phone to make overnight steel cut oats (less active cooking time). I also picked up a bunch of sweet potatoes; I will be “baking” them all in the slow cooker for dinner on Monday and then have leftovers for breakfasts and maybe lunches as well.

Dinner Plan:

S 10/13 – Maple mustard chicken thighs (slow cooker – make extra for chicken salad sandwiches), mashed potatoes, green vegetable

M 10/14 – Eggs, sweet potatoes (slow cooker), green vegetable

T 10/15 – Pasta with blistered cherry tomato sauce, salad

W 10/16 – Creamy tomato soup (slow cooker from The Complete Slow Cooker), bread, salad

R 10/17 – Leftovers

F 10/18 – Greek salad, bread

S 10/19 – Whole chicken (slow cooker), carrots, green vegetable

Breakfast Plan: Steel cut oatmeal with almond butter and fruit, “baked” sweet potatoes

Lunch Plan: Layered feta salad with kale, feta, and apples (adapted from You Have it Made), Mayonnaise-Free Chicken Salad Sandwiches