Well, we had another week of success with our make-ahead meals. Week Two included lots of veggies and big portions that yielded plenty of leftovers. Here's a peek at the delicious dishes:
Veggie Flatbreads with Hummus
Building block: roasted squash and peppers
Easy Brunswick Stew
Building block: pulled pork, tomato sauce
Pulled Pork-and-Slaw Sandwiches
Building block: pulled pork
Butternut Squash-and-Spinach Strata
Building block: roasted squash
Our favorite meal of the week was the pulled pork-and-slaw sandwiches. The slaw as a side dish was a little too vinegary (probably because I didn't drain it very well), but as a topping to the pork, it gave the whole sandwich a great tang.
The brunswick stew made a very large amount and reheated well for lunch during the week (bonus points: the stew included a new food for us--okra!). I thought the veggie flatbreads were a yummy and unique way to serve up a mix of veggies, carbs and protein (forgot the olives but still tasted great). The strata was okay... I tried to sneak in some whole-grain white bread and it threw the taste a little, and Scott wasn't a huge fan of all the spinach. It tasted a little better reheated the next day, perhaps because it "set" a bit in the fridge.
We're already moving ahead with Week Three, so stay tuned! If you missed the introduction to this series, check out Make-Ahead Meals. Or for Week One, feast your eyes upon Make-Ahead Meals: Week 1 Recap.