I have had a crazy week. Much work stress, some time-consuming and expensive dental work, and generally catching up from being gone last week. It was only two days, but apparently I cram a lot of stuff into each day, because it has been hard to get back on track.
I have to be organized this week, though, because we don’t have the money to go out to eat on a busy night this week. I am planning ahead better this time!
I have included some links below, but I really noticed this week how much I change recipes when I use them. For one thing, you can take it almost as a given that I use less meat and more vegetables than a recipe calls for. I try to cram as many veggies in our days as possible, and the kids sometimes only eat veggies at dinner, so I need to make a lot. It is also a good way to bulk up a meal for less money and calories.
Sunday: Italian Sausages, creamy bibb salad, tomato soup, coconut pineapple sundaes
Quick and easy after a busy day.
Monday: Mole skillet pie with pork, salad, steamed broccoli
I am adding pork to this vegan recipe, and I will probably sub a mixture of gluten free all purpose flour and cornmeal for the whole wheat flour.
Wednesday: Rosemary Chicken and White Beans, sweet potato fries, peanut butter banana mousse
The girl didn’t cook last week, because the dentist took forever, so we are trying again this week. The dessert is made with frozen bananas, peanut butter and honey–a nice healthy treat.
Thursday: Crockpot Dal, curried chickpeas and quinoa
I will be using a bean blend with beans, peas and lentils that I got from Costco for the dal.
Friday: Meatballs in Applesauce with Rice, steamed green beans
I love the way my Cooking for the Rushed book provides directions for whole meals, but I am tweaking this just a bit, because we eat a lot of broccoli and I want something slightly different.
What are you having this week?
As always, this post will be linked to orgjunkie.com’s Menu Planning Monday–lots more inspiration over there!