For some reason I was not feeling up to snuff last week and only followed the dinner plan two out of seven nights! I haven’t even planned what we’re eating this week…yet! I’ll draft a plan today so I can hit the grocery store tonight.
So instead of telling you what we are going to have this post will be about what I did eat last week.
Monday: We did make it out to a restaurant for our 18th wedding anniversary. Since it was during the week, we didn’t want to fight traffic to get downtown or on the coast and tried an Italian restaurant close by.
I started out with the signature salad, Capri Blu, which is named after the restaurant. The salad also has caramelized walnuts that don’t show up in the image.
I wanted to have a pasta dish like my husband but this restaurant didn’t have a single pasta without some kind of meat or seafood in it. In retrospect I should have asked that the chef create a primavera dish for me, but instead I ordered the pizza primavera on the menu without the cheese. It was very good, but disappointing to have pizza for such a special occasion.
We finished off the meal with dessert. My husband had creme brulee’ and I had sorbet. Very refreshing and tasty but just too much!
Tuesday: I made the Crockpot enchiladas as planned but forgot to take a picture. I will change two things up next time I make this recipe. The recipe called for four cups of vegetables without any specifications for which ones work best. I had bought precut vegetables that were just too dense for this dish. Next time I’ll use mushroom, spinach and zuchini.
The second problem was the enchilada sauce I used was too hot. I like spicy but I’m a mild-medium level girl.
Wednesday: This was the night we went off track. I had no desire to cook so we picked up burritos at Rubio’s. I learned they offer a Veggie burrito and I ordered it without cheese. It was delicious so I don’t regret not cooking.
Thursday: I made a quick and easy vegetable soup. I sauteed mirepoix with garlic and then started adding things from the pantry. Along with vegetable broth I put in a can of green beans, a can of refried beans and a can of diced tomatoes. I used my new favorite spice from Trader Joe’s, the 21 salute to give it a perfect flavor.
Friday: I pulled out a serving of the Mexi-bake casserole from the freezer and had an ear of corn with it.
Saturday: I went to LA for an event and hit Veggie Grill for lunch (and dinner). My “carne asada” burrito (made with veggie steak) was even better than the real thing because there wasn’t any gristle or grease!
Part two of my purchase was eaten for dinner. I had delicious vegan macaroni and cheese. It was a carb heavy day when you add in the vegan cookie (it went too fast for a picture) but I’ll cut back the rest of the week to make up for it.
Sunday: There was no cooking on Mother’s Day so we stopped at a natural foods store nearby where I made a tasty salad from the bar. I love that they have tofu and vegan salad dressing along with lots of tasty vegetables!
What’s your dinner plan this week?