Dinner:
Sun:
Chili
Cornbread
Mon:
Veggie & sausage sheet pan dinner
Tue:
Eat out
Wed:
*Recipe Review: I made this one once before and remembered I didn't love the flavor. I'm also not crazy about the 1/2 cup of fat. My adjustments: I boiled the veggies 10 minutes (adding broccoli after 7). They would be mush after 25 minutes. Used 1 tablespoon of butter to sauté onions, and added 1 large clove of minced garlic. Used 1/4 flour and 1/4 almond milk. I would suggested wishing the flour into one of the liquid prior to putting in the pan. I didn't do this and the four got very lumpy, it turned out fine in the end though. Added ground ginger (maybe 1/2 tsp) along with the other seasoning. I liked it this way and would make again.
Thurs:
Salad with Asian sesame dressing
Veggie egg rolls
*Recipe Review: I like the idea of this recipe, it's quick, easy, and has potential. The main thing I didn't like was the wontons. I bought the PF Chang brand because the recipe calls for the included sauce. I did not like these wontons; the consistency of the filling reminded me of canned pet food. I also found the sauce packet didn't add much to the flavor of the soup and added the seasoning pack from the ramen. My broth was no salt, being too salty wasn't a concern. I would maybe try this again with these adjustments: Use different wontons, use 1-2 tablespoons hoisin, or oyster (since other wontons may not come with sauce) or omit sauce all together and use the seasoning that comes with the ramen noodles. Use celery instead of box chow (i just like it better).
Fri:
Sat:
Girl Scout event: Malt shop
Those at home: Buffalo wings, coleslaw, fries
