Thursday, September 08, 2011
My meal plan is a bit of a mess. I'd prepped meals for this week and weekend, and now I've been invited out of town AND I will be a guest at a luncheon tomorrow. So, some of my food MIGHT have gone to waste. Instead, I've decided to "repurpose" some of it!
I made a hearty salad with farro, roasted cauliflower, chickpeas, sage, leeks and shallots. I'm not going to be able to eat it this weekend, so I'm going to cook it in some stock and turn it into a soup, which I'll freeze and eat for dinner next week. (Three meals.)
The vegetable soup that I've been eating for dinner will also get frozen and taken to work next week for lunch.
This means I can enjoy my weekend and not worry about cooking until prepping Wednesday's food on Tuesday night! (After my first official yoga class.)