Yesterday’s list is a lot of what goes on in the weekly handwritten notes that I keep in my journal/list/everything book. That list gets transformed into a slightly more sane plan for the week on my computer where I can move things around. If I am in a good kitchen groove and fitting my kitchen time in without much struggle, I put them into buckets – Breakfast, Lunch, Dinner, Snacks. If I am not feeling particularly motivated (or really busy), plotting out my entire week, meal by meal helps…
Monday (work from home, afternoon library trip, martial arts for the 10yo, dinner will be late)
Her Lunch – Leftover Pasta, Carrots, Biscuit, Grapefruit | Granola & Yogurt
His Lunch – Rice & Beans with Avocado & Habanero Salsa | Bean & Cheese Quesadilla
Dinner – Arugula, Mozzarella and Ricotta Pizza | Roasted Veggies
Tuesday (full day at the office, dinner prep on Monday)
Lunch – Pizza Leftovers & Roasted Veggies & Apples for everyone
Dinner – Quinoa | Lentil Salad with Roasted Red Peppers & Vegetable Garnishes* | Roasted Green Beans
Wednesday (work from home, town lake after school)
Lunch for Everyone – Spaghetti in Pesto, Roasted Beet Salad, Grapefruit
Dinner – Roasted Tomato & Fennel Soup | Winter Greens with Crispy Quinoa Salad
Thursday (work from home, parenting class, get dinner out early)
Lunch for Everyone – Apple, Cheese & Sprout Sandwiches, Leftover Soup
Dinner – Thai Tofu & Winter Squash Stew*
Friday (fun day)
Her Lunch – Casa de Luz hot lunch
Our Lunch – Out and About
Dinner – Tostadas
Breakfast will be the usual stuff that I have in rotation – yogurt & granola, oatmeal, breakfast tacos, toaster waffles (homemade from the freezer).
* Vegetarian Cooking for Everyone by Deborah Madison
aneelee 