What We're Eating: 1/4-1/10

It's back to work and back to school this week. The first week back is always hard to adjust back as we find the routines of our schedules again. We'll get there, but always with slight reluctance. 

Monday: Bacon Pasta. I had planned on making this, but then I opened the fridge sometime mid-morning and saw two containers of leftover chili, two containers of leftover sauce for pasta that were made over the weekend and one Tupperware with some leftover ribs. It seemed like a good day to re-fashion the old instead.

Tuesday: Sheet Pan Sausage and Potatoes and Roasted Veg. I don't know if I'll make this recipe exactly, but it will function as my inspiration. 

Wednesday: Spinach and Artichoke Lasagna. I'm basing it off of this recipe for Kale and Artichoke Stuffed Shells. But then I might also make this chicken and artichoke inspired recipe. However,  it's a day I need that I need to go into work and Nuala has a haircut so I'm not thinking any of this is going to happen unless I get to working on it Tuesday night. We'll see. 

Thursday: Baked Brie. I've been wanting to make baked brie since before Christmas but there's just been so much food. So tonight we're going to eat some baked brie with baguette and maybe some veggie meatballs, vegan tenders, and a salad. 

Friday: Pizza. Order out. I think. It's Friday. But maybe it will be leftovers.

Saturday: We made this Cauliflower adobo and served it with rice and greens. We also made a batch with chicken. The problem with this was that I could have kept eating and eating and eating this all. 

Sunday: Beef Stew! 

Notes: We switched Wednesday and Thursday this week because of time constraints. But Friday did indeed bring with it pizza and a lovely walk in the snow to pick it up. 

We also did quite a bit of baking on Saturday, whipping up a batch of Eclairs and two Brioche loaves from Flora Shedden's cookbook: Aran.