8/31/2010

For lunch (I remembered to take a picture halfway through my meal):

Stuffed bell pepper with baked beans and mashed potatoes (cafeteria)

For dinner:

Pickled Mustard flavored instant noodles with bok choy and lime.

Sorry. I got a little stupid with the camera. Tonight needed to be quick, because I've got a good bit of schoolwork to do and didn't have time for a production. 

8/30/2010

For lunch:

Two peanut butter and jelly sandwiches and a bag of Baked Lays barbecue chips. Sorry, no picture again. I'm horrible about getting pictures at lunch. I guess it's usually because I'm eating with people and it always slips my mind until I've finished most of my food.

For dinner:

Tilapia with garlic, basil, and oregano and leftover vegetable-noodle stir fry with grape tomatoes

This is probably the last Tilapia I'll have for a while. I'm getting kind of sick of it. The only reason that I had this piece tonight was because it was leftover from this past Friday, when I went to a friend's house and cooked for myself and three other people. Hopefully there will be some more variety on here this week. Oh, and for the record, the seasonings are under the fish.

8/29/2010

For lunch:

The best instant noodles

Prepared, with fresh grape tomatoes

Sliced plums tossed with several dashes of sugar

I prepared these plums because I was still a little hungry after the noodles, and I had these left over from a previous failed recipe. They needed to be eaten, so I cut them up (four, in total) and tossed them with sugar for a quick after lunch desert. The separate slice in the lower left corner was sprinkled with salt instead of sugar out of sheer curiosity, and it actually wasn't that bad.

For dinner:

Garlic vegetable-noodle stir fry

I make this stir fry a good bit. It's simple, tasty, doesn't leave much clean-up, and it's a wonderful way to use up a lot of vegetables at one time. If you're anything like me, you keep a good stock of green vegetables in the refrigerator. This is a good habit to develop, as it allows for a good selection when it comes time for an impromptu side-dish pairing, but it also allows opportunity for lots of vegetables to start going bad at one time. This is a good way to take care of some of the older vegetables in your refrigerator, as well as give you a simple but tasty meal that will most likely last you at least two servings. 

On a side note, this is my favorite thing about slicing bok choy:

For lunch:

Fried catfish with white rice and mixed boiled greens (cafeteria; sorry, no picture)

For dinner:

Instant spinach noodles with red onion flavored seasoning

Tonight was pretty low key. I was supposed to be baking something tonight, but...I messed up the dough and decided to scrap it and try again this weekend.