Monday Menu & Recipe Review

First day of spring break, and it’s snowing. It has taken me nearly three hours, what with all the interruptions (“He stole my Zhu Zhu pets!” “When can I use the computer?” “I need help getting dressed!”) but I’ve finally planned meals for the rest of this week. This afternoon I will brave my list of errands with all three children in tow. Spring Break at home requires some planning, maybe more than a vacation away–certainly more than I want to plan. But if we are to avoid some nasty Lord of the Flies scenes, I’m going to have to face the music.

I’ve got an Easter craft planned that should occupy Miss Seven and Little Five for a little while and create a flurry of paper scraps to clean up. We’ll have lunch at Ikea one day (kids eat free all week!). I’m declaring this Smoothie Week, and we’re going to try some new variations. The weather is supposed to improve later in the week (sunny and mid-40s), and I vow that at least once we will get out the bikes and scooters and ride to the park. I’ll probably have to play some board games. (My board game aversion is legendary.) I’ll try to encourage some cooperative Lego building. Mr. 10’s closet needs to be reorganized and everything could use a good spring cleaning. I’m keeping my fingers crossed that the tree guys will come and grind out all the stumps in our front yard–that will make for some good noisy entertainment.

Many plans. And it’s already time for lunch.

Last week

Wednesday: Creamy Spring Turnip Soup, mint limeade, scones (with multigrain flour, rosemary salt, and no cheese)

I finally discovered what to do with a turnip. This soup was lovely, green from the leeks and slightly sweet, creamy but not heavy, and everyone liked it. The bacon and greens made it feel more like a meal, but it would be a nice first course. As predicted, the limeade was a hit, too.

Thursday: Roast chicken, roasted vegetables

I defrosted that chicken for four days, and it was still icy in the middle, so it took far longer to roast than I planned. I still love Jamie Oliver’s method the best: high heat, stuff the bird with garlic and herbs and lemon, and roast a big pan of veggies (extra turnips!) and potatoes alongside. I need to remember that what looks like too many raw veggies is, in fact, not quite enough. I had visions of leftovers that were sadly disappointed.

Friday: Shrimp Scampi with angel hair pasta, tomato salad

Garlicky pasta with shrimp? We all had seconds.

This week

Monday: Crockpot Sesame Honey Chicken, (courtesy of Jen, my meal exchange buddy!), rice, broccoli

Tuesday: Passover Seder with friends (I’m bringing the charoset)

Wednesday: Gnocchi in Tomato Broth (Smitten Kitchen Cookbook), salad

Thursday: Baked Potato Bar with Sloppy Joe Sauce (Mr. 10 is having a friend over for a sleepover), salad

Friday: Black Bean Burgers, sweet potato oven fries, kale and radish salad (Smitten Kitchen Cookbook)

Saturday: Indian Butter Chicken Curry, green beans with almonds and mint

Sunday: Roast leg of lamb, Risotto with mushrooms, deviled eggs, Lemon-Drenched Lemon Cake with berries, more sides TBD

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