1. Ham and Cheese Macaroni Bake with Peas
2. Farmer’s Market Stir-Fry #1 w/ rice
3. Quiche with green onion, swiss cheese, and bacon
4. Crunchy buttermilk-coconut chicken fingers w/ salad
5. Slow Cooker Brown Sugar Chicken w/ rice and frozen (sigh) broccoli
6. Out!
7. London Broil w/ Risotto with Peas and Prosciutto
Breakfasts and lunches are always leftovers from previous meals, so I tend to only plan for dinners unless there is a special occasion or reason to do otherwise. I also don’t tend to plan specific meals for different days so that I’m left with the ability to be flexible during the week. If I select a mixture of hard, easy, time consuming and quick (recipes, this gives me plenty of opportunity to adapt to whatever the week throws our way. This week has a few challenges and goals for meal planning.
First, there is the goal of using at least three (recipes from Cooking Light since I’m trying to plan healthier meals in general. Those (recipes are featured with meals 1, 4, and 7.
Second, there is the challenge of needing to work around the addition of Aikido practice to our lives on Tuesday and Thursday. Art and I will be leaving the house around 6pm and not getting back until 8:30pm, but then we need to eat before Lance’s obligation at 9pm. This means I’ve got to plan meals that either cook in the slow cooker or can be easily made ahead of time and reheated when I get home from Aikido. Those are meals 3 and 5.
Third, I have the pleasure of using up all of the delicious bounty from the farmer’s market. Meals 2, 3 and 7 all include food from the market including eggs, baby bok choi, green onion, young garlic, and eggs.
Lastly, there are a few new restaurants here in town that we’ve been interested in trying, so I’ve scheduled the rare night out for Friday!