After a couple of weeks of schedule-less summer days, and then a week away in PA, I’m ready to jump back into meal planning. It’s hard to believe this is the beginning of A.’s last week off! He goes back right after Labor Day.
Last night I threw together some gnocchi with sauteed swiss chard, mushrooms, and garlic. I thought I’d made this combination before, but now I realize I actually combined ingredients from two recipes: Pan-Fried Gnocchi with Swiss Chard & Onions and Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts. Regardless, it was quick and delicious.
I also finally made a chocolate chip (instead of raisin) batch of quinoa muffins last night, and they were overall a huge failure for my family. While still warm, there was little of that grassy, asparagus-type taste that is so common in quinoa dishes. I thought they were tasty enough although a little bit too chewy, and A. ate half of one and declared it good. J. thought I’d hidden peanut butter in them and was disgusted. This morning G. tried a room-temperature muffin and had to spit out the bite he took, and then he wiped down his tongue to get any last crumbs off. I didn’t care for them much today, either. They are really bumpy in texture, even if you cook the quinoa until soft, and they are unpleasantly dense. I would not bother trying to modify the recipe to make them again; these are just a Do Not Repeat.
Monday: Spaghetti with homemade sauce/ratatouille (from the freezer), cottage cheese (Am I the only one that sometimes likes cottage cheese mixed into their pasta?)
Tuesday: Turkey burgers on whole wheat rolls, sweet potato fries, salad
Wednesday: Boys eat out, J. and I have leftovers
Thursday: Sweet Potato & Black Bean Burritos, rice
Friday: Eat out
Saturday: J. grills, farm share vegetables
Sunday: Stuffed shells with spinach, salad
For more menu planning ideas, check out Laura at Organizing Junkie.