Bok Choy and Food for the Week

Good Man was introduced to s’mores and kettle corn this weekend. “What do you think of kettle corn?”

“Well, it’s not rocks. I can eat it.”

Last year I did a pretty good job of planning out meals for the week. This saved us money and time. Unfortunately, I’ve fallen out of the habit.

Starting in mid-September I’ll be going to a class every Tuesday night. Good Man also has school on Tuesdays. This leaves Monday and Thursday for taekwondo, which leaves only Wednesday and Friday for actual cooking during the workweek.

Obviously I’m going to have to start planning meals again.

Tonight we had something new to both of us—bok choy.

Bok Choy “Flowers”

We had bok choy with tofu and GABA brown rice on the side. It was delicious. I made a double recipe, so it’s a good thing we liked it!

Boy Choy with Garlic Tofu

Then I made chocolate chocolate chip ice cream for dessert. We’ve been making so much ice cream at home that the super hard, really frozen stuff from the store doesn’t seem like it’s the right texture any longer.

Ice Cream Making

Chocolate Chocolate Chip Ice Cream

Tomorrow for lunch we’re having the bok choy and tofu with rice (with a small serving of homemade kettle corn on the side, as well as peaches and kiwis). I’m making spicy pork for dinner (despite having taekwondo tomorrow) and Wednesday or Thursday I’m making curry in the slow cooker. These three main dishes should provide enough leftovers to carry us through the week.