Tuesday, October 13, 2015

Meal Planning for Sanity

Hey y'all. Cool if I post here again, occasionally? Sweet, thanks.

I got a new job last month. We moved into our new house five days before I started. It was a little crazy. It's STILL a little crazy and probably will be for a while. I leave earlier and get home later, now, which means if I don't have a meal plan for the week, we end up scrounging for meal-of-snacks or ordering out, which is not so nice for our grocery budget.

I keep track of our plan in a google doc, but I thought it might be nice to keep track of it here, too. A few of the latest hits:


Olga's broiled tofu. I changed up the vegetables (romanesco, green beans, brussels sprouts) and forgot to use the gorgeous farmer's market shiitakes I had purchased specifically for this meal, but this is a perennial favorite at our house. I've learned to double the sauce and double the tofu if we want leftovers.


Black bean chili from ATK's Slow Cooker Revolution. Any excuse for sour cream, am I right? I was out of chipotles in adobo and this was still good, though hard to photograph.


Mac and cheese with more veg than cheese. Sauteed 5 gorgeous leeks in butter, added three small shredded zucchini, another knob of butter, 3 tbsp flour, 3 cups whole milk, and 6 oz gruyere cheese. Added a peeled, seeded, diced (huge) tomato once the veggieful bechamel was cooked, just to heat through. Plus a pound of cooked cavatappi. Fully toddler approved.


Fail with a silver lining: I had every intention of making miso glazed salmon from the NYT. It took longer than I anticipated, Josie was hangry, She ate a meal of snacks and then Adam and I made onigiri after baby bed time. We really make an effort to eat together as a family despite the absurdity of trying to get dinner on the table 15 mins after getting home, but sometimes it just doesn't work out. Making something more complicated and taking our time with it was a nice way to spin a scheduling fail.

This week's plan is as follows:
Monday 10/12: leftovers/clean out the fridge. Was kind of a weird day because of the holiday and we all ate at different times.
Tuesday 10/13: balsamic braised chicken with swiss chard from Slow Cooker Revolution. Served over quinoa or millet, whichever one I grab first from the cabinet when I get home. Experimenting with making other grains in my rice cooker. Reserve a cup for Thursday!
Wednesday 10/14: Adam cooks! taco night. Need to pull the beef from the freezer and maybe figure out a spice blend tonight?
Thursday 10/15: quinoa and white bean burgers using quinoa (or millet) cooked Tuesday and a can of white beans. Recipe from Food52.
Friday 10/16: pasta... orrechiette with peas and chicken sausage and maybe cream? Or maybe takeout. TBD.

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