Here's a quick rundown of the plan for the rest of the week. Having had steaks this weekend (the organic grass fed ones on sale for the amazing price of $8.99 a pound at Sprouts were excellent), we'll get back on track with a vegetarian pasta tomorrow, linguine with spicy leek and tomato sauce from Bon Appetit. No particular sale is driving this one, and organic tomatoes are in fact running rather high right now, so I might go with a can of Muir Glen organic ones instead.
Tuesday is our usual reheat of something big made over the weekend, which this week is tonight's corn and cod chowder from Food and Wine magazine. Add a salad, maybe a bit of bread, and dinner is done.
With boneless skinless chicken breasts on sale at Sprouts for $1.99 a pound through Wednesday, we'll take advantage of the last day of the sale to do a new, simple, yet surprisingly good favorite, sauteed chicken breasts with a mushroom sauce that hails from Cooking Light. Vitamin Cottage is practically giving away five pound bags of organic russets ($1.79 a bag) for a baked potato (actually microwaved) on the side.
We'll keep Thursday super simple, catching the shrimp that are $3.99 a pound through Wednesday at Sprouts to do an easy shrimp stir-fry, using a defrosted bag of Seapoint oriental veggies as a starting point, and supplementing with garlic, ginger, crushed red pepper, and fresh scallions right at the end, with the whole thing going over some brown rice.
Which gets us through to Friday's planning.
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