If a picture is worth a thousand words, have a gander at our packed fridge. We spent most of Sunday afternoon and evening in the kitchen preparing food for the days ahead.
Last week we were in the kitchen every night.Not this week, man! We’re going to have a few batch cook nights and rely on high volume dishes like sheppard’s pie and stew, but we’re planning one three nights per week without kitchen duties! To help make that happen, I decided to rearrange the whiteboard on the fridge to track not only what we wanted to cook for the rest of week, but the groceries we’d need to do so and the resulting leftovers we need to eat.
Here’s what we netted for our Sunday efforts: a week’s supply of layered green salads, an apple avocado salad dressing, six portions of a hearty egg casserole with lean beef and turkey sausage, a double batch of chunky tomato salsa, a thick stew made with grass-fed beef and local organic root vegetables and a batch of jerky waiting to go into the dehydrator. It took a little longer than we thought it would, but it feels good to start the week with a fridge full of nourishing food.