All measurements are strictly to taste. This will make 2 servings or 8, depending on my self-control when adding stuff. Saute sliced onion, garlic, mushroom, red pepper, matchstick carrots, zucchini, frozen peas (adding one at a time). Add cooked brown rice. Add seasoning: soy sauce, chili paste, rice wine vinegar. Add shrimp, cook for a minute or so. Make a well in the middle, and add a scrambled egg. As it cooks, gently fold it in with the rice and other stuff.
Little flatbread pizza with lots of veggies and fresh mozzarella
Salad with balsamic vinegar, feta and pickled beets
Slow cooker Wednesday -- we'll start with a chuck roast, some halved potatoes, some halved onions, sliced carrot, a can of tomatoes, a bit of water, salt and pepper. Cook all day. Serve with something green (maybe beans!) and bread.
Linguine with pan-seared scallops and veggies.
Basically what it says: in a pan, saute veggies (my stand-bys are onion, garlic, mushrooms, sun-dried tomato... but by Thursday night, I'll be using anything else that's still in the fridge).
Cook whole-wheat linguine, add to veggies. Mix in pesto.
In another pan, heat olive oil, then cook scallops: about 2 minutes on the first side (for big ones) then flip them over and cook for another minute or two, until they're done.
Put the linguine with veggies on a plate, sprinkle with parm cheese. Lay scallops on one side, so you can mix them in or eat separately as desired.
Maybe salad too, if there aren't many veggies left for the pasta and I need more.