Breakfast: The portion of my half-eaten stuffed pork chop left over from Saturday night, leftover mashed potatoes also sent home by my sister-in-law in a Ziploc baggie.
Shopping (Trader Joe's): crispy crunchy broccoli florets, Inner Peas, quart of half and half, can of organic black beans, almond-cashew-cranberry granola, 2% lactose-free milk, habanero lime tortillas, organic brown eggs, $21.
Lunch: The other half of my restaurant breakfast from yesterday: half a breakfast quesadilla and a few home fries, with salsa and sour cream.
Dinner: scrambled eggs with cheddar and a few slices of avocado, on habanero-lime tortillas. Topped with salsa, sour cream, a little queso fresco, cilantro, and green onion. Small side of white rice mixed with black beans (canned ones that I seasoned up a little).
Breakfast: the rest of my steak and the other half of my baked potato from Sunday night, with a few sauteed mushrooms and butter.
Lunch: half of my daughter's grilled cheese sandwich left over from Sunday night, leftover rice and beans with a little green onion and cilantro and salsa.
Shopping (New Grand Mart): ground beef, stew pork, panko bread crumbs, dried fava beans, rice vermicelli, hamburger rolls, dried plums, dried papaya, dish soap, sliced pickles, dried black mushrooms, broccoli, spaghetti, flat-leaf parsley, whole wheat pitas, olive oil, buttermilk, heavy cream, hot sauce, coffee-flavored mochi-covered ice cream treats, fried tofu, regular firm tofu, vegetable bouillon cubes, whole milk, carrots, american cheese slices, 2 packages shanghai bok choy, 2 russet potatoes, sugar snap peas, enoki mushrooms, iceberg lettuce, broccoli rabe, $78.
Dinner: Rice noodles prepared in the following way: green beans, sugar snap peas, carrots, enoki mushrooms , and fried tofu are stirfried and then simmered briefly in a sauce made with coconut milk, tamari, Thai garlic chili paste, onion powder, lots of ginger powder. Meanwhile the rice noodles are softened in hot water. When vegetables are tender, toss in the rice noodles and finish with cilantro and lime juice. I added a little more tamari and cayenne pepper at the table and it was perfect. The noodles really absorbed the sauce, so they were fairly dry, but the coconut milk made them filling.
Breakfast, before work: leftover rice noodles, a few pieces of sharp cheddar cheese.
Lunch, after work at 2:30: habanero-lime tortilla with salsa for dipping; carrot sticks; mandarin orange; small dish of Trader Joe's almond-cashew-cranberry granola with whole milk.
Dinner (with husband-- daughter away at a school function; by candlelight, because the light bulbs in the dining room had burnt out): Madhur Jaffrey's Baby Bok Choy with Chinese Mushrooms; white rice; tofu baked in a marinade of tamari, mirin, oyster sauce, ginger powder and garlic powder. All I wrote next to the bok choy recipe in my cookbook was "bland!" Because it was.