I made my usual pot of beans and rice this week. I cooked up a half pound of dried beans--this week I chose white. I added some dry-fried onions, tomatoes from the garden, oregano, and at the end fresh basil from the garden. It's good. I cooked up about 4 cups of brown/forbidden rice. I combined the beans and rice into single-serving bowls and froze them for later in the week (tomorrow will be leftover "burgers" from today's cookout):
While preparing the beans, I chopped up an eggplant; then I decided that is too much eggplant for the beans so I changed my mind and decided to make a big batch of greens--kale in this case. So I fried up the onion, eggplant, added kale and water and tomatoes and oregano, and added fresh basil at the end. I froze this into single-serving bowls to freeze also. So now I can have a serving of cooked greens every day if I want. That will save cooking time!
My meal plans are pretty similar to last week: cooked cereal and fruit for breakfast; then some combination of corn on the cob, potato, cooked veggies (I also have broccoli and green beans and carrots in addition to the ready-made greens), rice and beans, and salad for lunch and dinner. I mix and match depending on my schedule.