I used to be able to cook dinner in the early afternoon, as the boys were relaxing and playing after lunch, but that block of time just doesn’t seem to exist anymore. I find I need to either cook in the morning (I did that Friday, with the chicken sausage that I sauteed with peppers, onions, and eggplant), have something in the crock pot, or make something that can be prepared in about 15 minutes, because I hate to leave a play date or the playground early just to get home to make dinner (Shannon and I were just e-mailing about this). I guess we’re all still adjusting to our new fall schedules.
This week I’m relying on food from the freezer as I prepare for a busy weekend ahead. I’m looking forward to seeing some of my extended family for the holiday!
Monday: Rosh Hashanah dinner — I’m bringing Collards, Golden Raisin, and Almond Saute and roasted delicata squash rings with maple syrup
Tuesday: Rosh Hashanah dinner — I’m bringing honey cookies
Wednesday: Curried chicken salad with grapes, challah rolls, crudite (chicken is frozen from last week’s chicken soup)
Thursday: Chicken Castillo (from the freezer), whole wheat spaghetti, sauteed greens
Friday: Homemade chicken soup (in the crock pot — cook on high for 6 hours), challah, farm share veggies
Saturday: J.’s Favorite Goulash (from the freezer), whole wheat egg noodles, farm share veggies
Sunday: Take out
For more menu planning ideas, check out Laura at Organizing Junkie.