I am rather impressed with us. We made it through last week with nary a desperate call for takeout. Does that mean I also made it through the meal plan? Of course not ! We had leftovers and BLTs for some of our dinners. Now I’ve got a wee bit of a pantry challenge going on. Recipes to make from last week, plus random staples (couscous, frozen tomato paste, etc.) that I’d like to start using.
Also, the “new” of school will wear off sometime around Wednesday… and I anticipate miserable fatigue taking its place. Good times!
Let’s plan for the worst, shall we?
Breakfast – Kale Quiche followed by Slow Cooker Oatmeal (Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low. Thus far, the only oatmeal my husband actually likes!)
Lunches – leftovers + salads in a jar (we are overflowing with CSA lettuce). Process note: when you make salads in a jar, just pack your ingredients from gooey to crunchy to lettuce on top. And pack a plate or bowl for later salad mixing.
Sunday – the tilapia meal planned for last week
Monday – Salsa-filled baked avocadoes
Tuesday – broccoli quinoa casserole
Wednesday – curry from a jar (again, this was planned for last week)
Thursday – crockpot minestrone soup
Friday – fish tacos (freezer fish to use up–I’ll bake it with some taco seasoning on top, plus a little Cuban oregano from our herb garden. Serve with usual taco fixings.)
Saturday – leftovers, breakfast for dinner, or something from the freezer