By the time we got home Sunday, I was exhausted, so we did dice the onions and peppers, and boil the eggs (with some extras for quick high-protein snacks!), but the rest had to wait.
Monday’s dinner (BBQ chicken sandwiches, sweet potato fries, and sugar snap peas) was a success, but it’s usually a favorite. I still couldn’t get my daughter to eat the sugar snap peas.
Tuesday: Firecracker Pasta Salad – I came down with a fever. I was so thankful dinner was already made. It wasn’t my favorite, but my daughter and husband both loved it, so it will be in the rotation. Next time, I’ll ease up on the BBQ sauce and throw some mixed veggies in.
Since I was feeling so ill and we had a ton of leftovers in the house, Wednesday night was leftovers!
The Cobb Salad shifted to Thursday, and we’ll have Tikka Masala next week, since it has the least perishable ingredients.
The Cobb Salad was a surprising favorite. I loved it and it didn’t even need dressing – the creaminess of the egg yolks, goat cheese, and avocado was plenty and decadent. My husband, who usually complains about salad night, raved about it and said he could have it once a week. My daughter tried tomatoes, banana peppers, and red bell peppers, none of which she liked, but she TRIED THEM! She did eat the hard-boiled egg, turkey, ham, carrots, and the goat cheese. I’ll take that any day! Also, it was a snap to prepare. I had only a few items to chop.