The woman blogger at Good, Cheap Eats is a homeschooling mom who loves Jesus and writes cookbooks. She had a recent blog post which caught my attention, titled
Well, I’m all for that. Aren’t you? Her week of lunches is actually 4 work days, because extending prepared lunches to a fifth day violates her 4-day leftover rule. Her husband eats lunch with his son on that day anyway. As for me, I also do not stress about Friday By then I’m so tired of thinking about what to make or pack or tore or prepare…that I just toss in whatever I can grab first. I’m just grateful I’ve made it to Friday, to be hones. Sometimes, lol, I wind up with lunches on Friday like raw zucchini (I forgot the knife) a handful of homemade granola, and a brown banana.
Today I made granola, a broccoli and cheese quiche, roasted broccoli (the remainder that didn’t fit in the quiche, baked teriyaki tofu, and baked potato. I wash the potatoes, and then rub a teaspoon of olive oil on the damp skin, then wrap in tin foil. They come out pillow soft. As for the tofu, it’s half a brick that I haven’t used from the recipe from last weekend, pad thai. I simply cut them into one inch thin slabs, spread teriyaki sauce on the bottom of a baking pan, laid the slabs on top and poured more sauce over them. Then bake.
I will make humus tomorrow and also a fruit salad. Here are the photos of the goodies from today.
You want the veggie to get that golden crust. This is accomplished by thoroughly dredging in oil. I toss mine around in a ziploc. Then dump into the baking dish.
I add a slight amount of bread crumbs on top of the quiche to make a crunchy crust. Parmesan also works.
Tofu. What can you do with tofu. Not much except cover it in something that tastes better.
It’s still hot here, in the 90s. I couldn’t wait for fall so I jump started the season by making chamomile tea with honey to sip this afternoon. I can pretend it’s leaves and pumpkin season, can’t I?
Do check out Jessica’s tips. Have a good Sunday everyone.