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?

 

Monday Menu

After a month of travel to South America (kids, too!), it’s good to be home. The suitcases are unpacked, but I think we’re all looking forward to getting back into a familiar routine again. I plan to share some of our adventures with you soon, but first things first: We need to eat this week! The weather is soooo much hotter than it was in the Andes that I’m drawn to lots of vegetables and not much cooking.

Monday: Meatballs, hummus and pita; spinach salad

Tuesday: Avocado Shrimp rolls with avocado dressing (based on this recipe)

Wednesday: Something grilled and Chopped Salad with Feta, Lime and Mint

Thursday: Fettuccine with Guiltless Alfredo Sauce and lots of veggies (cook them right in the pasta water!)

Friday: Dinner out!

 

Last week on Home Baked

Weeknight Pad Thai

 

What have you been cooking during this hot summer?