So I was feeling pretty optimistic on Saturday, and of course, I was rewarded with a bout of the stomach flu that swept through all four of us during the holiday weekend. As a result, I had to shift my meal planning some, and here are the results, along with recipe comments:
Monday: had chocolate chip waffles for dinner, made the mini-pizzas and potato-chocolate-chip cookies for the girls’ lunches (all recipes I’d tried before, both good)
Tuesday: made the slow cooker barbecue pulled pork for sandwiches (very good), served with corn and baked chips; later, I made the baked potato soup and put it into containers for lunches (soup verdict: not a dazzling recipe, have another recipe to try, but do like the potential promised by the flavors)
Wednesday: forgot that Lucy’s art class is not in session this week, so a much shorter day meant I could make the chicken and rice casserole for dinner and also whip up the Colby-Jack biscuits (verdict: casserole came out of the oven probably 15-20 minutes before it should have, and I forgot to top it with cheese before serving. I’ll try the recipe one more time with these modifications before I give up)
Thursday: some of us had leftovers, some of us had cold cereal after a late pick-up from Lucy’s ballet class. I browned the ground turkey needed for the spinach pasta bake.
Friday: We didn’t eat dinner at home; instead, we went duckpin bowling with three other families and had bowling alley pizza and french fries. Not my healthiest dinner ever, but on a snowy night, we had a lot of fun and got to see our friends, which was wonderful.
Saturday: finally made the pumpkin muffins I had planned to be breakfast all week! Leftovers for dinner to clear out the soup, casserole and pulled pork.
Even though it didn’t work out exactly as planned, it gave me some much-needed peace of mind to know that once I was ready, the ingredients for several dinners were ready and waiting for me, and that I had already selected the recipes. I have found myself relying too much recently on “pantry meals,” the kind of thing you can throw together based on ingredients you usually have around. Pasta with assorted toppings like jarred sauce, grated cheese or crumbled bacon, breaded baked chicken and potatoes, tacos, etc, which have been keeping us fed and satisfied, but not providing the kind of balance I want us to have, and not making any of us very excited about dinner. Honestly, apart from the health and time benefits, I’m hoping to enjoy cooking dinner a little more by meal planning and being more deliberate in my choices, as well as avoiding the panicky “What’s for dinner?!” feeling. So far, it’s working!
- Meal Planning, 1/20-1/26 (jackieregales.com)
- How I Plan to #GetOrganized with @eMeals – See What Meal Plan I Chose for the Fam (mommieswithstyle.com)
- menu plan monday: 01.21.12 (awkwardgirlgetsfit.com)
- Menu Plan 19 Jan (shewolffe.com)