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Back in the Groove? A Menu Plan

Published on May 21, 2014 By Emily. Updated on May 21, 2014

It’s important to plan.  It’s also important to be flexible.  My last menu plan was a case study in being flexible: I don’t think I made anything that was listed on the second week.  It occurred to me after posting that I wasn’t going to be home for dinner on Monday, so I decided not to make the chickpea pot pie.  I only went to the supermarket that doesn’t carry soba noodles, so I skipped the soba noodle soup.  I never got around to making the curry either and we went out for dinner one evening too.  I did, however, make the feta and spinach crostata, which was awesome enough to warrant a photo on Instagram.  It’s weeks like that which make me wonder why I even bother making plans, but the next couple weeks look much calmer than the last several, so I’m hoping to really get back into the kitchen.

Dinner___Spinach_and_Feta_Crostata_from_The_Meat_Lover_s_Meatless_Cookbook

We ended last week with a whirlwind trip to and from Virginia for a family wedding.  We arrived home Sunday night with no motivation and a random assortment of food in the house, so we stopped at the supermarket and picked up frozen pizza.  Yes, you read that right.  Honestly, I can’t remember that last time we bought a frozen pizza; I think it was before we were married.  Though it hit the spot, it also caused me to do some thinking about my priorities and what kinds of things I could have on hand for times like that.  Suggestions?  I finally managed to make it to the store today, so the first couple dinners of the week were based on what I could dig up in the pantry.  From today on through, real meals!

This weekend we resume picking up produce from our CSA and I am so excited.  The first few weeks will be pretty basic…lettuce, radishes, spinach etc., but it will be so nice to have a full stock of vegetables again. There’s supposed to be arugula, which is one of my favorite things, and I’m going to do some galette experimentation with it this weekend.

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
18
frozen pizza
19
lentil sloppy joes over potatoes
side salad
20
pierogies, scrambled eggs and salad
21
Scampi Tilapia (with dill instead of parsley), roasted potatoes, salad
22
Veggie Red Coconut Curry, over rice (Serious Eats)
23
veggie frittata
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arugula and goat cheese galette (recipe to come?)
25
leftover galette?
26
chicken in Seeds of Change Madras curry sauce, likely over rice
27
leftover chicken and rice
28
Ranch Salad with Buffalo Tempeh (Post Punk Kitchen)
29
more salad
30
pizza, toppings to be determined
31
pasta with spinach?

Related Posts

Planning By Necessity: February 1-14 Menu Plan
Eating Healthy on a Budget {Guest Post}
Menu Plans 10/11 – 10/18
More Soup…1/19–1/30/14 Menu Plan
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Filed Under: menu plans Tagged With: menu

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  1. » Highlights: Frozen Treats for Summer + A Sponsor Shoutout says:
    May 26, 2014 at 7:57 pm

    […] the long weekend, I do not feel as “back in the groove” as my previous post hoped to usher in.  Meal planning and making is back on target, but I’m kind of disorganized […]

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In January I decided that one of my "deliberate" s In January I decided that one of my "deliberate" sub-goals for 2021 would be to figure out the best pizza dough recipe and topping combinations for my family. We've had pizza night on the menu for a long time, but I knew that I could improve the pizzas that were coming out of my oven. Each week (or so) I've been sharing in my Stories the pizzas I've made with various stores and toppings. I am eight weeks in I've already learned a lot about technique and what I prefer in a pizza crust and toppings. I'm also looking forward to seeing what the rest of the year will hold in my pizza making studies. Check out my highlights for all the pizzas so far!
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#pizza #homemadepizza #goals #resolutions
New year, new word! This year, I'm focusing on bei New year, new word!
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I'd love to hear about the best things you cooked this year!
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Peasant bread recipe from @breadin5
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