It’s no secret that I’m a planner. Not only do I religiously keep my Google Calendar up to date, I also tote around a physical planner with me, just in case. Naturally this trait of mine has spilled over into the food realm, making me a big meal planner as well. As you can see below, this is just a snip-it of last week and next two weeks in terms of our planned meals, my runs, homework assignments, and any other noteworthy events (the green is dinner and there are some holes that need to be filled):
Now that I’m student teaching, even though I’m home earlier, those hours are spent doing homework for my seminar course, studying for the Praxis II, and a fun little thing called lesson planning. Last week was my first week and there wasn’t any lesson planning, but that changed this past weekend. It’s a good thing it snowed Saturday – I had no excuse. So, I’ve been trying to find meals that I can make on Sunday and then use in different ways throughout the week.
This week, I made Bon Appétite’s Cannellini Beans with Kale, that I decided to serve over brown rice on Monday evening. At first I wasn’t sure if there would be enough flavor, but I was pleasantly surprised. The recipe is actually intended to be used for a spin on bruschetta, but it was just as delicious served over rice.
On Wednesday, I took the cooking liquid from the original recipe and 3 1/2 cups of the cannellini beans and kale, and turned into a soup using this recipe. Being able to take something so simple and use it in two completely different ways was not only a time, but also a money saver. Since the weather has actually felt like winter the past few days, this hearty soup was perfect.
I’m definitely on the hunt for more recipes like this, where I can buy a bunch of ingredients and re-use them in multiple ways.