I really thought that menu planning was going to be something I’d jump back into, but I’m still only managing to do half the job each week. I have no trouble looking through the supermarket fliers or browsing my apps for deals. We never miss a CSA pick up. I get to the supermarket every weekend. But our seemingly still unpredictable schedule, a series of guests this week, Brian being sick and the fact that I’m still not used to picking up our vegetables on Mondays means that more often that not, I don’t have a plan for dinner.
I know it’ll be one less stressor in my life if I can get back in planning mode and I’m trying to make it a priority. Rumor has it that this coming week will be less busy and I’m looking forward to cooking food I feel good about. I’m going to try taking a bit more of a predictable approach to my menu planning for now, in the manner I’ve seen many do but has never interested me in the past. My plans are going to follow a template, with the following each once a week: pasta, soup, something from the freezer, Mexican (tacos/enchiladas/quesadillas, etc), and breakfast. That doesn’t cover the whole week, but I’m hoping it’s enough of a framework to make planning easier.
The Pick Up
The Plan
Week 1 (last week):
Mexican: Cod fish tacos with cabbage (cabbage from last CSA pick up)
Soup: New England Clam Chowder (Healthy Delicious) with salad
Pasta: Baked Ziti with salad
Breakfast: Simple Potato Hash with eggs
Pizza (thanks to my in-laws, who came to visit!)
Dinner out (thanks again in-laws!)
Week 2 (this week):
Soup: Creamy Rutabaga and Potato Soup with biscuits
Pasta: Martha’s Macaroni and Cheese (Smitten Kitchen) with roasted beets – 2 nights
Breakfast: Breakfast Pizza topped with egg, cheese, bacon and spinach
Freezer: Kielbasa and pierogies OR carrot soup
Ginger-Honey Hot Wings (Food & Wine) with cabbage salad
Squash Toasts with Ricotta and Cider Vinegar (Smitten Kitchen)
