I still have a few meals leftover from last week, so I made a smaller batch for this week. I had a few ingredients laying around forever, just waiting to be used up. That’s what these four meals did:
Coconut Cauliflower Curry: This is a curry dish with potatoes and cauliflower. I am loving Indian lately, it’s not hard to impress yourself with a homemade Indian dish. It’s all about the spices. And I am always down for spicy potatoes.
Winter Panzanella: This has roasted brussel sprouts, butternut squash, corn, peas, cranberries, and chunks of bread. All covered in a balsamic, mustardy sauce. I’ve never made panzanella before. It feels so random, but will probably be delicious!
Enchilada Burritos: I only made the filling for these, for now. Zucchini, black beans, rice, and tomatoes. Some night this week, I will stuff the filling in a couple tortillas, cover em in enchilada sauce, and pop em in the oven. Still technically cooking at night/after work, but the majority of it is already done, so it’ll be real quick.
Purple Monster Salad: I had some oranges and beets to use up. Throw in some quinoa and you got yourself a salad.
I forgot to take any photos during the process, so have a look at my dirty oven.
I wanted to share with Marc that I was able to fit FOUR sheet pans in there, at once. FOUR!