Well, things are rather in flux, now that I've seen the specials Whole Foods will be offering only at its Baseline store to celebrate its grand reopening tomorrow (see one post below).
I think my original plan for tomorrow will hold, which is penne with asparagus, spinach and bacon from Cooking Light. That choice is inspired by the asparagus at Sprouts for $1.88 a pound through Wednesday, and the modest two slices of bacon in the recipe shouldn't hurt anything.
Tuesday is the plan that's definitely changing due to the Baseline Whole Foods sale. Last night's organic rotisserie chicken from Whole Foods' weekend sale at all our local stores was so spectacularly successful (we had the Bear Mountain BBQ smoked variety, just fabulous), I'd planned to cheat to grab another one today on the last day of the sale ($8.99 each, $5 off) to pop in the oven for rewarming on Tuesday. But then I saw the NY strip steaks on sale for the Baseline Whole Foods grand reopening at $8.99 a pound, $10 off, and thought, heck, we'll go for steaks instead. I could always roast more of that asparagus from Sprouts on the side.
Wednesday will be our usual reheat of something big made over the weekend, which this week is the now modest-sounding sweet potato and sausage soup from Bon Appetit.
Thursday is also in flux, since I'd earlier thought we'd do a beef and mushroom stroganoff from Cooking Light in honor of the Olympics in Sochi (funny where one's inspirations for dinner plans come from, but it helps to have something), but this cholesterol-watching household doesn't do much beef in any case, and definitely not within two days of a NY strip steak. Think I'll be on the lookout for a vegetarian possibility instead for the day before Valentine's Day.
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