{Week of August 25-31}
This week, I reverted back to my former habits of doing all meal prep for the coming week on the weekend. But instead of Friday night, I'm cooking on Sunday at nap time. And I have a tip for making this bearable! Pop in a book on CD and listen while you cook! It's multi-tasking work time and "me time"! :) Why haven't I thought of this before? I do enjoy cooking so it's not a total chore for me, but after working hard all week, it's not fun to commit your precious weekend hours to... more work. At the same time, now that school is back in session and our weeknights are on a tighter crunch, I can't imagine coming home and prepping a meal in it's entirety before we sit down to eat it. Over the summer, that wasn't a problem. Our days and evenings were more laxed and the kids were up a little later and sleeping a little later. But now, we've shifted back to a more formal schedule and this advance meal prep accommodates the change, making for a smoother, happier evening.
So, as before, the thought process for this sort of planning goes like this:
1) Decide what meals I want to make for the week (I usually plan on 3-4 meals, assuming some leftovers). I make my plan a week in advance. We grocery shop on Thursdays usually so our meal plan and grocery list for the following week are finished by that reasonably-flexible "deadline".
2) Look at our calendar for the week and take into account any known evening plans. There usually isn't much: karate for Will, occasionally bible study for me (that may be moving to a weekend), occasionally a meeting or basketball game with friends for Craig, and any other randoms. We try to keep our evenings free.
3) Take into account the complexity of each meal and which will likely have leftovers and decide which meal will be served on each night. If it's a "casserole", soup or other completely "done deal" after prep time, I typically serve it later in the week when I don't have to worry about cooking the raw meat we just bought within the 2-3 day deadline of its refridgerated shelf life. If it requires any substantial last minute work, I try to plan on that meal for Sunday. And if it's not going to provide any leftovers, I know I have to have another new meal planned the very next night. If I'm going to be out of the house for whatever reason, I make sure there is something Craig can get on the table easily for everyone.
So this week, for example, we had karate on Monday night (Craig's turn to take) and the Fresh Beat Concert on Thursday night (Craig and Will would be home alone while Soph and I packed a hurried pb&j and some apples to go).
On the menu were:
1) tomato soup and grilled cheese
4) homemade salsa for snacking
5) zucchini orzo for a weekend lunch
6) red beet pancakes for school morning breakfasts
I opted to make the coconut chicken on Sunday night because the dredging and coating is semi time consuming and I would be working with raw chicken. For the soup and enchiladas however, the prep work left these meals as a "done deal" and I just had to make the grilled cheese while the soup warmed. So these came on Monday and Tuesday nights and we had leftovers on Wednesday and Thursday.
Here is our CSA bag for the week:
Contents: a bag of beets, a bag of green beans, a bunch of basil, four sweet banana peppers and two other kind of hotter peppers, two tomatoes, two potatoes, two onions, four ears of sweet corn.
Fruit for this week was a bag of five apples and two peaches. :)
Sophie helped me make the salsa on Saturday morning as part of her chill-out-and-change-your-attitude-right-now activity. She was a grouch that morning and a little hands-on help in the kitchen did her some good. ;) She washed everything while stemmed and cored it on the cutting board. Then I cut it into chunks and she helped me crank the Tupperware chopper that we whizzed it all up in.
Peeling garlic. Good fine motor practice. :)
For lunch on Sunday, I made the zucchini orzo pasta. Kids found it okaaay. I love this recipe. And we have a buttload of zucchini to use. (Extended post coming soon on those recipes!)
Kids plate:
My plate:
This is an old pic of the coconut chicken with apricot sauce. I think it looked even better this time but I forgot to take a pic.
Monday (karate night), I did the grilled cheese thing and cut up some raw veggies and apples for our plates to go with the soup. I swear, besides some favorite salads here and there, the majority of vegetables we eat as sides are raw. Almost every night, I am cutting up fruit and veggie slices of one kind or another.
Enchiladas, corn on the cob, big bowl of grapes, salsa to top the enchiladas.
Yum. Craig inhaled this meal.
Friday night we had some awesome pizza for dinner - pepperoni and banana peppers, of course - at the Country Keg in Graytown.




































































