Every week when I plan my meals, I use my handy-dandy list of how long different fruits and vegetables last to decide which days to make each recipe. But that’s not all I do! I also try to find recipes that use a lot of the same ingredients so I don’t have to buy as many things at the grocery store (or worry about leftover veggies in the fridge). This week, I used carrots, red potatoes, and Swiss cheese in two meals, sausage in three meals, and onions in just about every meal. Normally I’m pretty good at planning things out this way, but I think this week was one of my best. So yay me. I give myself a gold star.
Here’s what I ate this week!
Savory Baked Apples + Sauteed Kale & Onions // Make this now! These apples are stuffed with brown rice, sausage, dried cranberries, carrots, walnuts, onions, Swiss cheese–um, there’s probably more, but I’m too lazy to type it all out. Although these are called Savory Baked Apples, they were really the perfect combination of sweet and savory. On the side, I did a quick saute of kale from the garden and onions.
Sausage, Mushroom, and Potato Gratin // I used Field Roast in place of the turkey sausage. Oh, my beloved Field Roast! My husband and I loved this casserole. It was really hearty and filling.
Veggie Burger + Sweet Potato Fries + Cranberry Chipotle Ketchup // I made my own ketchup this week and it was fantastic. I’m going to post the recipe next week, so get excited! (You’re excited, right?)
Vegetarian Chicken Noodle Soup // This is what I had for lunch all week long. I doubled the recipe and froze it in individual containers–this works super well except for the amount of space it takes in the freezer.
Honeycrisp Apples + 5 Year Aged Cheddar // I’m obsessed with aged cheddar. I love how it crumbles when you cut it and I love putting it on slices of apples and pears. I have an ounce of cheese with an apple as a snack in the afternoon and it keeps me satisfied until dinnertime.