Only if there are pretzels for dipping.
I tried to stay away from soups this week. I'm feeling a need for a bigger variety of veggies right now, so I've got lots in the plans for this week...
Here we go:
Venison fajitas: saute a sliced onion, sliced bell pepper, mushrooms, garlic and venison steak cut into thin strips. Add a bit of water and some orange spices (things that will make it taste fajita-ish: cayenne, chipotle, a little salt and pepper) and simmer for a few minutes.
Heat tortillas, then assemble the fajitas. Top with shredded cabbage, sliced avocado, diced tomato, salsa, shredded cheese and sour cream.
Big old salad with a fried egg on top. I'm thinking I'll put some very lightly sauteed onions and mushrooms in the salad, along with some tomato, and maybe some pumpkin seeds. Balsamic vinegar for dressing. Fry an egg, lay it on top of the salad. Whole grain baguette toast for dipping.
Simmered canned tomatoes
Spaghetti squash with shrimp, pesto and tomato:
In a big pan, saute some sun-dried tomatoes. Add some garlic, and the spaghetti squash (already cooked and shredded -- I did that a while ago and froze it in baggies). Stir in pesto, then add shrimp and let it cook for a couple of minutes until it turns pink. Add in some greens, like spinach or arugula (I don't know which yet -- haven't been to the store). Shredded parm on top.
Saute portabello mushrooms, red peppers, zucchini, onions.
Dijon mustard on whole grain baguette, add sauteed veggies, top with white cheddar. Toast in oven for 10 minutes or so.