Monday Menu

I dropped Little Five off at preschool this morning and went straight to the grocery, feeling so prepared with my list and my reusable bags. But alas, not my wallet. I’m just thankful I realized how light my purse was while I was still sitting in the parking lot, and not at check out with a cart full of groceries! So I came home to write my morning blog post and empty the dishwasher, and I’ll do the shopping on the way to preschool pick up.

A comment on someone else’s blog reminded me of this great Skillet Lasagna recipe from Cooks’ Illustrated. I made it once or twice more than five years ago, and then forgot all about it. I think the kids will like it. They’re also beginning to come around to salad, which is such a relief (well, not Little Five–he’s deep into a veggie-hating phase). Mr. Ten used to say, “Salad just isn’t my thing,” but he’s progressed from eating just the tomatoes to adding a few leaves on his plate. Miss Seven doesn’t like the tomatoes, but at the Band Spaghetti Dinner last week, she asked for a bowl of salad. And then she ate it. It must be time to teach them how to make salad dressing!

Other vegetables still aren’t very successful, but I keep making them. I doubt they’ll eat any roasted cauliflower or more than a couple of bites of zucchini (I just don’t understand why they don’t like squash, but they’ll eat broccoli), but at least they always eat raw carrots and ranch dressing. Maybe in another ten years they’ll like zucchini, too.

Monday: Skillet Lasagna, salad

Tuesday: Garlicky pork chops, roasted cauliflower salad

Wednesday: Turkey Tetrazzini (from the freezer), Zucchini with Lemony Crumbs

Thursday: Olympic Seoul Chicken, rice, green beans

Friday: Fish tacos, refried beans, cabbage slaw

For lunches: Chicken noodle soup (the broth, chicken and noodles are all left from Sunday’s chicken dinner); barley with roasted peppers and feta

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Monday Menu

I’m shivering in front of my computer, despite my quilted slippers and fleece scarf. Still no snow, but winter temperatures have finally arrived, so I’m especially grateful that we got all our grocery shopping done over the weekend and I don’t need to venture out again this morning. We huddled inside on Sunday, planning the menu, supervising homework, wiping runny noses, doing a few chores and working through several games and puzzles that were unearthed during the game cupboard reorganization. The Hub and Miss Seven baked a carrot cake, dark with cinnamon and dusted with powdered sugar, and we all sat down to tea. We’re looking forward to more cake next weekend, as Mr. Nine becomes Mr. Ten (!!!).

We shopped first, buying what was on sale or looked appealing, and then planned our menu. I usually work the other way around, but it can be a fun challenge to search for recipes based on ingredients you have on hand. Today I got even more organizationally inspired, and wrote on my week’s to-do lists when to defrost the chicken and when to soak the beans. The best laid plans can all come to naught if you forget to soak the beans.

Monday: Spaghetti with cherry tomatoes and feta, fennel salad

Tuesday: Cauliflower frittata, Brussels sprout slaw

Wednesday: Thai-style ground beef, coconut rice, stir-fried broccoli

Thursday: BBQ chicken pizza, green salad

Friday: Red beans and rice, pan-roasted asparagus

Saturday: Dinner with friends

Sunday: Indian Butter Chicken Curry, rice, naan, birthday cake

 

What are you cooking to keep you warm?

 

 

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?