Fridge/Freezer Challenge Update

On Sundays I always spend part of my morning prepping my work lunches for the week.  I pack a lunch every day, and I usually eat the same thing most days, so it's much easier for me to just whip up a bunch of lunches on Sunday and then put what I need in a bag every morning as I head out the door.  Lately, I've been obsessed with a salad of chopped romaine lettuce, grape tomatoes, Quorn Chik Patties diced up (I'm vegetarian), and ranch dressing.  I had one heart of romaine left, which made me two lovely salads for this week.  I had originally thought I might buy some more romaine, but looking at the other things I had in the fridge/freezer, I decided to not do that and be a bit more creative instead.

Two yummy salads

Also worth mentioning--those little colored containers that I use for salad dressing are AMAZING.  I got them at TJ Maxx for something like $3 for four, and they are so handy. I also saw them at Old Navy recently, which was pretty random.  They hold just the right amount, and the lids click into place.  I love it when a somewhat impulsive purchase turns out to be so useful.

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!