I haven’t made tofu in a while, and this week when I made a version of Soba, Tofu, and Vegetable Stir-Fry I remembered how much I love it. So it’s back on the menu this week.
On Saturday night J. and I ordered Indian from Mughal Palace, which we haven’t done in ages. It was so delicious, and we had a surprise visitor eat with us — A. peeked his head out of his room just as we’d started, and asked if he could come down for a little while, since it was the weekend and he didn’t have to get up for school. We always let him have this special extra time with us, and he often has a nibble of a roll or whatever other plain item might be on the side. Last night, though, he tried my chicken biryani, some plain Basmati rice, a piece of kulcha (a flat bread), and even some potato bhajia (vegetable fritters). This was so out of character for him, but we loved seeing him try all these dishes, even if we did give him visibly spice-free sections of the food (at his request). He told me he loves Indian food, and I should put it on my shopping list to make again soon. That’s why Basmati rice appears at least once on my menu plan this week.
Monday: Make Your Own Nachos (corn tortilla chips with choice of veggie refried beans, shredded cheese, chopped green onion, avocado, salsa, and sour cream)
Tuesday: Spicy Green Bean & Tofu Stir Fry, Basmati rice
Wednesday: Scrambled eggs (with veggies for me) and bagels, fruit salad
Thursday: Saffron Chicken, rice or whole wheat egg noodles, steamed broccoli & cauliflower
Friday: Chicken Soup, challah
Saturday: Take out or go out
Sunday: Baked Ziti, garden salad, Italian bread
For more menu planning ideas, check out Laura at Organizing Junkie.