It is amazing to me how much a simple overnight trip can disrupt our normal schedule. I left Thursday morning and got back on Friday around 10:00 PM, so it basically took two days out of our normal time, but I would have normally been working or sleeping most of that time, anyway. However, the week before the trip was not as productive as normal, too, since I spent a lot of my time preparing for the trip. We spent our whole weekend running errands and getting back on track, so we picked up Qdoba at 7:30 Sunday evening. I am glad to be getting back to normal, now.
This week will be busy in its own way. I am still catching up, and we all have dentist appointments Wednesday evening, followed by a 7:00 basketball practice. The girl is going to cook that night while we are at basketball, so we are having one of her favorite meals.
Image credit: bakedbree.com
Monday: Overnight Chicken, marinated only for the afternoon–no time for planning yesterday, brown rice/quinoa, broccoli and cauliflower
Wednesday: Rosemary chicken and white beans (made with carrots, onions and garlic)
Thursday: Curried Stir-Fried Noodles and Veggies
Saturday: Italian sausage and tomato risotto, salad
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!
I usually start my menus on Sunday, and plan for 6 days, but this weekend, I was still feeling a bit sick, so I just did a frozen meal, which there is no need to document here. I did cook from my menu through Wednesday, but on Thursday, I felt so bad that we ordered delivery Chinese for possibly the first time since we lived in this house, maybe ever. We can’t do pizza delivery because of the dairy, and I usually just go get food if we are going to buy restaurant food, but I didn’t want to do anything on Thursday but huddle on the couch under my warm blanket.This week, we are getting back to normal. Real food, cooked regularly. Also, did you know Thanksgiving is only 2 ½ weeks away? I will need to start that planning soon as well.
Monday: Tomato and Crab soup, red beans and rice/quinoa, steamed broccoli
I was going to make the soup last night, but didn’t have the energy. We all love the red beans and rice, so we could have this every week, probably, but that would get boring. I will make extra rice and quinoa for use on Tuesday.
Tuesday: Chicken curry, rice/quinoa
The kids will be at their dad’s, so I am making a spicy dinner. I am using a jar of sauce, and adding in sauteed mushrooms, asparagus and onions along with the chicken.
Wednesday: Italian sausages, kabocha squash risotto with sage and pine nuts
I will probably use another kind of nut, but I am excited about this recipe–I love kabocha squash!
Thursday: green chili, cornbread
I am super excited about this–I am finally getting some tomatillos from my garden for this! I also have garlic still from this summers harvest, and jalapenos out there, and my gardener is bringing some cilantro from another garden since my fall planting isn’t very big yet. Only the chicken, white beans and onion will not be from my garden.
Friday: pizza, baby carrots, salad
When the kids are here, they always want pizza on Friday nights, ;).
This post is part of Menu Plan Monday at OrgJunkie.com
Monday: Pork Tenderloin with Artichokes and Capers, mashed potatoes, roasted brussels sprouts
This is my attempt to cram some nutrition into my kids before they head out for the candy-filled bacchanalia that is Halloween night.
Tuesday: Pumpkin and Shrimp Curry, brown rice/quinoa
My daughter likes shrimp, but my son doesn’t. My son likes curry, but my daughter doesn’t. I like all of the ingredients in this recipe. Overall, it is a better idea to have this on the night the kids are at their dad’s house.
Wednesday: Scallop risotto
The girl is cooking this night. I love it when she cooks!
Thursday: Salmon noodle casserole, broccoli
I am not really sure about this one. I am thinking about cutting out wheat for a bit to see if I might be having some issues with gluten. Although, if I cut it out all week, and I feel better, this might be a good test to see if wheat is the culprit.
I have a fair amount of salad stuff that I want to use for lunches. We are doing a lot of oatmeal for breakfasts, plus hash browns, sausage and eggs. I know, that sounds heavy, but we don’t do it all at once, and the sausage won’t be every day. I am trying to make sure we get a good filling breakfast to start the day, though.
This post is part of Menu Plan Monday at OrgJunkie.