A loaf of bread and a crockpot full of soup or chowder will take you through the week with little to no effort required.
A Loaf of Bread and a Pot of Soup
Halve the Brussels sprouts and peel away the bitter outer leaves. Refrigerate until Monday.
Chop and prep any vegetables for Tuesday’s soup (see below).
Preheat the oven to 400F and roast the Brussels sprouts. While the sprouts cook, prepare the grilled cheese.
In the morning, fill the crockpot and begin cooking. By the end of the day, a hot bowl of soup will be waiting for you. I recommend a veggie- and legume-packed soup, such as my carrot and chickpea or spicy corn chowder. Serve it with some toasted bread, if you like, but be sure to leave enough for tomorrow’s breakfast-for-dinner!
By now, the rest of the sourdough bread should be dried enough for French toast sticks. Prepare and serve with maple syrup and a side of fruit.