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
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?