Joining. I'm very impressed with the level of organization here. Our family is in transition, with MIL having moved to an assisted living arrangement, and kids in college or heading there. Instead of being able to eat a whole ham within a week, we are often cooking for just two people.
We are also moving gradually towards vegetarian and vegan meals. We are currently targeting 3 vegan dinners per week, plus vegan before 6 for DW, no farm raised seafood, and only cage free eggs. I tried vegan butter and cream cheese recently, and they seem fine. I also checked out a vegan cheese making book from the library, which seems like a possibly very mustachian way to go vegan.
We often try to cook vegan meals on Sunday and Monday, so that DW can pack vegan leftovers for lunch. I work at home, so I have flexibility, and don't get first claim on leftovers. Lately, I've been lacking in leftovers, so I've been buying cold cuts and having a wrap with spinach, cold cuts, and jalapenos.
We plan and shop on Saturday, so here's today's plan:
Sat 3/10 - Cauliflower taco bowls with tortilla crumbles - VEGAN
Sun 3/11 - Tacos (son is home on spring break, got a manager's special on ground beef)
Mon 3/12 - Sausages, cabbage and apple salad
Tue 3/13 - Tomato and cabbage tabouleh - VEGAN
Wed 3/14 - Beef brisket pulled pork sandwiches, roast potatoes, carrots, salad
Thu 3/15 - Leftover brisket pulled pork, roast potatoes, carrots, salad
Fri 3/16 - Rice/beans from freezer, salad - VEGAN
I was planning to buy beef brisket on sale, but it was ~$8/lb., while the corned beef brisket was on sale for $1.60/lb. Instead, I bought a pork shoulder for $1.49/lb., and we will switch it up. All the typical St. Patrick's Day ingredients were on sale, so that's why we are having cabbage, potatoes, and carrots. If we have leftover pulled pork, I'll freeze it on a cookie sheet to make carnitas in a week or two.