Food Plan

So I ended up going grocery shopping today instead of tomorrow, because tomorrow is Booth grad, and a couple of my friends are graduating! =) So I didn't get a chance to really make a menu before shopping, so I will do my best to make one now with what I've got... I'm also going to add in my weekday lunches to planning, since I tend to portion out my leftovers, so it will help me keep track of which leftovers will be eaten when.

Here's some of my pics from last week! =)

Salmon, steamed veggies marinated in Italian dressing, and cajun couscous: I baked the salmon with mirin, which is like a clear sweet version of teriyaki, but with 9.5% alcohol. But the alcohol gets cooked out as it cooks, so relax... =P

Honey lentils: these actually reminded me a lot of chili, but they were definitely really good! =)

Sweet and Sour Chicken: one word: delicious!

Greek Quinoa Salad: I found this recipe in the Metro newspaper, and since I had all the ingredients except for the cucumber, I decided to give it a try. It was pretty good, I'll definitely make this again! =) Recipe posted below.

Sunday
Breakfast: Oatmeal
Dinner: Zesty Spinach Soup (that didn't end up getting made last week)

Monday
Breakfast: Cereal and berries
Lunch: Leftover salmon, veggies, and couscous
Dinner: Leftover sweet and sour chicken

Tuesday
Breakfast: Cereal and berries
Lunch: Leftover sweet and sour chicken
Dinner: Leftover Greek quinoa salad

Wednesday
Breakfast: Cereal and berries
Lunch: Leftover Greek quinoa salad
Dinner: Leftover honey lentils

Thursday
Breakfast: Cereal and berries
Lunch: Soup
Dinner: Apple Puff Pancake

Friday
Breakfast: Cereal and berries
Lunch: Soup
Dinner: Zucchini-Potato Pancakes (didn't get made last week)

Saturday
Breakfast: French Toast
Dinner: Leftover pancakes

Greek Quinoa Salad
1.5 cups quinoa
3 cups veggie broth
1 container grape tomatoes, halved
1 sweet yellow pepper, chopped (I only had green, so that's what I used)
1/2 cup English cucumber, chopped
1/4 cup flat-leaf parsley, chopped
1/4 cup olive oil
3 tbsp apple cider vinegar
1 large clove garlic, minced
Crumbled feta cheese

Place quinoa in mesh sieve and rinse well under running water; drain and set aside.

In pot, bring broth to a boil and add quinoa. Stir, reduce heat to low, cover and cook for 20 minutes or until broth is absorbed. Fluff with fork into bowl. Add tomatoes, pepper, cucumber and parsley.

In bowl, whisk oil, vinegar and garlic. Drizzle over quinoa and vegetables. Sprinkle with feta cheese.