This past week held more busts than memorable meals, but it was also busy so I was happy to just have put dinner on the table each night, with minimal fuss. G. decided to skip dinner three nights in a row, which makes me a little crazy even though he was not bothered by it. Finally, on Friday, the boys and I had a simple Shabbat dinner, and both of them gobbled down the plain chicken drumsticks I’d baked for them. Hearing “Mom, can I have more chicken?” come out of my older son’s mouth is both shocking and wonderful. It made my night! I’m going to do roasted chicken again this coming Friday.
As the weather gets colder, more of my meals will translate well into frozen leftovers. Last night J. and I had Sweet Potato & Black Bean Burritos I’d frozen (before baking) a few weeks ago. Paired with some rice and an impromptu CSA salsa J. whipped up (tomato, onion, red pepper, and some jarred hot peppers + seasonings), it was a great meal that we both enjoyed.
Monday: Cookies, bagels, egg salad, cheese, and tomato salad (in that order! my family’s tradition is to break the Yom Kippur fast with something sweet for a sweet new year)
Tuesday: Turnip Gratin, steamed green beans, challah rolls
Wednesday: Broccoli & bok choy stir fry with tofu, whole wheat spaghetti
Thursday: Slow Cooker Italian-Style Turkey Meatballs, pasta, farm share veggies
Friday: Roasted chicken thighs, farm share veggies, challah
Saturday: Order in
Sunday: Bob’s Cold Sesame Noodles, grilled skirt steak, garden salad
For more menu planning ideas, check out Laura at Organizing Junkie.