Monday Menu

Yeah, yeah, I know it’s Tuesday. But yesterday was a holiday and we treated it as one, puttering around the house. (Mostly, I tried not to leave the house so I could ignore the oppressive heat and humidity. Fall, I am ready for you.)

Though the big kids have been in school for more than a week, this week marks the beginning of most of their extracurricular activities. Three nights a week we have two activities, with dinner sandwiched in between. On those three nights I will have to make dinner ahead of time, because there’s just enough time to eat and run, but no time for prep. I won’t lie–I’m a little anxious. We’re a family that needs our down time. And we still need to squeeze homework into the equation.

Monday: We received a bounty of garden veggies from Aunt Karen, so we had BLTs for lunch, and Moosewood Country Style Moussaka for dinner (2 out of 3 kids were not thrilled, but we made them eat it anyway).

Tuesday: Chili and cornbread (make ahead and reheat between piano and karate)

Wednesday: Asian Cabbage Salad (more garden veggies to use), grilled chicken and potstickers

Thursday: Pan-fried pollack and fried green tomatoes with avocado mayonnaise, Cumin seed roasted cauliflower

Friday: Pasta pesto

I’m also hoping to make a streamlined version of this Pasta and Chicken Gratin (using extra grilled chicken) and freeze it for next week. And if we have any leftover chili, I plan to freeze it immediately and use it later (maybe there will be enough for chili dogs).

How do you manage dinner when there are multiple evening activities to juggle?

 

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4 responses

  1. When I have lots going on – I either use my crockpot or I have breakfast for dinner. It’s usually pancakes or waffles. Both of which can be made ahead and popped in the toaster to warm or eat on the go. Something easy, and something everybody likes.

  2. Pingback: Monday Menu | Home Baked

  3. Pingback: Monday Menu « Yummy Meal Plans

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