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NOW! We are trying it once more. I sat down and tried to figure out what would make it

1. Easier to manage
2. Easier to avoid BOREDOM (I'm totally fine having the same leftovers for three nights in a row, but past that and I would almost rather eat nothing at all. Brains!)
3. Better storage

The solution I came up with was

1. Only one week of food (dinners, with plans for easy breakfast & lunch that aren't made ahead)
2. Mix and match approach (ties into storage!)
3. Not packaging individual meals, but storing each element in containers so we can pick and choose what we want that night

This week the meals we're making are

1. Main course: "eggroll in a bowl (mostly made with a bag of shredded cabbage and carrots, a bag of ground meat substitute seasoned with lots of soy sauce/rice vinegar/hoisin/a little ketchup/a dash of Worcester sauce/five spice/garlic oil/etc. -- stuff to make it taste like Eggroll filling). Also added crushed cashews and peanuts, mushrooms, diced bell pepper, and edamame. This is served over sushi rice (a big batch made ahead)
2. Salt and pepper tofu using frozen tofu for extra crunch and flavor absorption
3. Chickpea salad with red onion, feta, pepper, cucumber, tomato, , parsley
4. Baked sweet potato & eggplant with onion/mushroom/peppers
5. a small batch of salmon patties (could end up being for lunch!)

This week we did mostly vegan/vegetarian stuff because it worked with the ingredients we needed to use, and we mostly just had to buy fresh produce at the store today

I've already finished the two biggest dishes (eggroll in a bowl, chickpea salad) and I just have the smaller meals left. Kevin has been my sous, chopping things for me while I cook.

A couple of reasons we are attempting this again:

• it's hot cooking in a kitchen with no AC, so getting it all done once a week is ideal
• we normally divide the labor with me cooking and Kevin doing dishes, but it's hard for each of us to be Totally in Sync during the week when we each have different workday experiences and different energy levels after work. Now we each do more of both tasks and we know when it's happening (Sundays)!
• reduce the need to order takeout when we are both too wiped out to cook or do dishes
• use fresh produce and perishables at their peak
• planning meals with overlapping ingredients so everything gets used with less waste

Anyway! We're hoping that this new system will be a lot easier to maintain longterm so we can both have more time to just /relax/ after work during the week