This week was a bust. My little guy was sick with a fever for a couple of days, and all he wanted to do was be in my arms on the couch. I indulged him of course, but it meant everything else went by the wayside. We ate a lot of pasta, and muffins from a mix. I did manage a tuna noodle casserole one day, scrounged out of the pantry, which of course no one ate but me. Then we had a snow storm Friday and another Sunday. I thought it might be relaxing to be off-plan and just winging every meal, but honestly it made me feel like a slacker. I wouldn’t have chosen to cook over taking care of my sick child, but it was bad timing in that I had a relatively bare pantry and freezer. For instance, I had none of my homemade chicken soup frozen, and we ran out of pasta at lunch today.
I’m struggling a little with keeping our vegetable intake up now that my farm share has ended. It’s so much easier when someone hands you a big pile of food each week and my job is to figure out what to do with it. Somehow, doing it the other way around — first figuring out what I want to do and then buying the produce — is harder for me.
Just two days of school this week, and then winter break begins. This week I’m yearning to get back into my cooking, so I’m trying out several new recipes.
Monday: Boys are eating at a Hanukkah party, J. & I will grab something from the fridge
Tuesday: Mushroom Not-Potpies with Cheesy Parmesan Crust, carrot sticks, egg noodles on the side for the boys
Wednesday: Steak Chili and cornbread, roasted broccoli
Friday: Sweet & Savory Beef Stew, egg noodles
Saturday: Take out
Sunday: Hanukkah Party, Take 2: latkes with applesauce and sour cream, Poppy’s Borscht with black bread, Mediterranean Chopped Salad, donuts & fruit salad for dessert
For more menu planning ideas, check out Laura at Organizing Junkie.