Used leftover chicken, cheese, and beans from fajita bowls the other night to make a sheet pan of nachos tonight.
I’m an Enrolled Agent/Tax Preparer, and I’m usually super busy from January-April. This season kicked the can down the road to 7/15. My meal plan for my husband and me (I do all the cooking) is very regimented during Tax Season, with a few fun breaks, like Valentine’s Day, Saint Paddy’s Day and Superbowl Sunday (gotta have wings). Our wedding anniversary is March 28, so we had reservations at one of our favorite places.
So here we are in June, and the only meal I haven’t cooked is a pizza from our favorite place that is doing pickup. Of course, no go on the anniversary dinner. I’ve made some lovely food and even joined a few Facebook “What’s for Dinner” groups. But something that used to bring me joy has lost its luster. And I could certainly stand to lose more than a few pounds. So maybe I need to eat less for pleasure and more for basic sustenance.
I"m assuming 100 meals a week means something like cooking for 4, three times a day for 7 days. I hope that’s what it means!
I would like @DeeCee36 's meal as soon as possible. 
Picked up ribs at the small grocery store I stopped at today so did them in the IP, then on the grill with baked beans (literally baked them) and corn on the cob.
Since March 17, I’ve had a total of 3 outside meals brought in that I didn’t cook. One to support a local restaurant, Easter, Mother’s Day. Family is spoiled; now that I’m back to work, dinners won’t be quite as elaborate. H can not cook.
I made the grain salad today. A little too vinegary for my taste, but I will see how it tastes for tomorrow’s lunch.
We picked up a chicken fajita family meal on Friday for lunch from a local Mexican restaurant. Used it for fajitas, nachos, alambres and soft tacos. Tonight was homemade pizza.
Tomorrow I have cauliflower I need to use, will make some sort of bowl I think. I discovered bread making during this Covid time and I’ve been eating a lot of carbs. I need to cut back on my carbs. They taste so good but I’m feeling it in my joints. Need to up my vegetables and get back on a more vegetarian meal plan.
It’s Meatless Monday.
S and DIL will come over for dinner. I’m planning bean and cheese enchiladas, corn salad w/tomatoes, feta and mint. I bought supplies to make hot fudge sundaes or to just have ice cream. All quick and easy on a work day!
H is making haddock with oregano-pistachio pesto. I’ll put together a mixed greens salad and we’ll have leftover fried rice. Last night, we ordered Chinese food: three-cup braised eggplant, sliced beef warp in scallion pancake, and fried rice.
I’ve got the garbanzo beans to make homemade hummus bubbling away. That and some veggies will be snacks for a few days. Tonight will probably be something light and cool like a main dish salad since I’ve been having incendiary hot flashes for the last few days. Gak.
I think I’ll do pork chops on the grill tonight.
I have my CSA share coming on Wednesday and it’s filled with a lot of different types of lettuce this week - and since it is going to be in the 90’s starting mid week - we will likely be eating big salad every night.
When I was growing up, my Dad (an immigrant from Croatia) always had a huge garden and would grow all kinds of lettuces and swisschard. We’d eat salads every night in the summer and swisschard with potatoes and everything with olive oil.
This is sort of a “cooking-adjacent” post, but…I woke up this morning to find my entire back garden bed (peas, chard and beets) had been decimated by deer. 
They even munched on the potatoes a bit (aren’t those things poisonous?).
Sigh.
I had big plans and many meals envisioned for those crops.
Wow! You lasted a lot longer than I would have. That is a lot for one person.
My suggestion: from now on everyone is responsible for preparing/cleaning up his/her own breakfast and lunch. Ask your family for suggestions on what they like that is easy to put together (cereal/yogurt/fruit etc for breakfast) (cold cuts/ canned soup/salad for lunch).
This is a great time to teach your teens to cook some simple dinners. Have them work with you at first and then when they have a bit of confidence and some cooking skills, they can go solo. This is a good life skill to work on before they leave home for college.
We’ve been “make you own breakfast/lunch” since the beginning of SAH. Now that we’re down to 3 full-time residents (soon to be 2) I find that I can throw things together like I used to do and leftovers can often suffice. Last night I had the remains of a salad I’d gotten for lunch, my H had leftover salmon and sides from an earlier dinner, and I made my D a pesto pizza from ingredients in the refrigerator. Seems more like an earlier time. When there were five adults, three of whom were working full-time and the fourth being my H who can’t cook, I was responsible for feeding everyone, including 18-month-old GS, nightly. Three feels easy!
So, tonight dinner will be grilled BBQ chicken, Israeli cous cous salad, and some kind of grilled vegetables! Easy and plenty of leftovers for tomorrow!
Taco Tuesday, always an easy family favorite.
Tomorrow at work: Sausage, cavatelli and broccoli with fresh garlic bread
Tonight was panko crusted chicken breast, repurposed rice that was leftover and street corn. Also put together a batch of DIY grain salad. Instead of using all kale, I used a mix of baby spinach and kale. My lunches were suffering this week- and it’s only Tuesday!
If anyone has a street corn recipe they really I’d be interested!
Sautéed some shrimp tonight. Put H’s on wild rice, put mine on a salad. Easy and delicious.
This is an off the cob recipe. I’ll send you a link as well by PM but it is from someone’s food blog so won’t post here.
Esquites (Mexican Corn Salad)
A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.
If you like Mexican corn on the cob, elote , then you are going to love esquites which is essentially elote but served in a bowl, only better! This year I have been enjoying using my cast iron skillet to ‘roast’ corn until the kernels char and caramelize which intensifies their sweetness making them even more irresistible! When I came across the idea of esquites where the corn is roasted in this way I immediately knew that it would be amazing! This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and it is all held together with garlicky mayonnaise!
Esquites (Mexican Corn Salad)
Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4
A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.
ingredients
2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste
directions
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.
Wowser, many thanks that sounds amazing. A meal in itself!
Peanut butter toast was dinner for me tonight.
Having a glass of Sangria and wee bowl of ice cream for dessert.
@abasket, my street corn belongs in the Costco thread. Quick to prepare from the freezer section for a working weeknight.