Two yummy salads |
In addition to those salads, I had half a bag of brussels sprouts to use up, and some frozen broccoli. The broccoli is currently roasting in the oven at 425 with some olive oil, S&P, minced garlic and red pepper flakes. I plan to pair that with some farro, and either bring it for lunch or have it on hand for dinner. I think I have about two servings currently cooking.
For the brussels sprouts, one of my favorite things to do is shred them so I can have them as a salad. You shred them in a food processor, and then cook them slightly in about 1/2 cup of water--just to get the bitterness out and soften them a bit. Then, once they've cooled, I'm going to toss them with some Trader Joes Steamed Lentils, which I already have, some blue cheese crumbles, reduced sugar craisins and balsamic vineagrette. That's something I can either pack for lunch or have at home for dinner.
I have five work lunches, five weeknight dinners and three days of eating when I'm not at work. I have plenty of other random foods I can cook up at home, and the fridge is looking delightfully empty!