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Meal Planning: Week #2 (and a "recipe")

Here's to week #2.  This will be a shorter week for us as we're planning on spending extra time with family and I'll be away from my kitchen.  Eat up your leftovers and try some of those recipes you keep pinning...(you know which ones I mean!)

**Breakfasts: Still eating up those bagels and English muffins or toast and eggs over easy.
**Lunches: Leftovers, like usual.
  • Sunday Dinner: Teriyaki Chicken (my pin, notes, and link to the recipe) with Sesame Noodles and Asian Roasted Cabbage (Roasted Cabbage Recipes coming soon).  I saved chicken from my Roasted Chicken from last week.  The rest of that carcass was made into stock.  Triple the meals (or more!) from one chicken.  
  • Monday Dinner: Roasted Potato and Garlic Soup (new recipe for us and a good way to use up extra onions, carrots, and baked potatoes from last week)
  • Tuesday Dinner: Leftovers
To compensate for such a short meal plan, here's a "recipe."  It's so short that I'm not even sure it would qualify as a recipe; however, it's a staple around here this time of year, so I figured it's worth mentioning.  

Shredded Stuff 
(as so dubbed by Dan)
  • 1 lb carrots (a bag of baby, or a few large ones, scrubbed well)
  • 3 large tart apples (we typically use Granny Smiths)
  • Lemon juice (I use the Santa Cruz lemon juice--like this--for-real juiced lemon juice for ease, but probably 1 large lemon is equivalent)
Using a food processor, shred your carrots and apples into a coleslaw texture.  Add a splash of lemon juice and mix well.  That's it!

It's about the only way that I eat carrots, and it's always easy to get Little Man to get in some veggies (a challenge with an 18-month old at times!).   This makes a fair amount, so we'll keep it in the fridge (the lemon juice helps with browning) and eat it at several meals.  We like it so much that it doesn't make it past the second day around here, as it also gets eaten as a snack.


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