It took a few months, but I finally realized that since I stopped working full-time, I haven’t been planning my meals for efficiency, and that’s not helping my overly full plate of things to do. So I’m going to make a greater effort to use my freezer more, and to plan for more efficient meals, instead of taking a full one to two hours to make dinner every night. I’ll also go back to doing prep work ahead of time whenever possible, so that making dinner takes less time and is less work.
I’ve been intrigued for a while by Michael Pollan‘s basic tenet: Eat food. Not too much. Mostly plants. So I want to prepare more vegetables and fruit, and move toward more of a plant-based diet for us. I’ll still serve protein with every meal, but also more veggies especially, because if they’re there, I’ll eat them.
So here’s what’s on tap:
Monday – Slow Cooker Sloppy Joes (but with beef rather than turkey, since that’s what I have), Artisan Brioche Rolls (using this dough), Roasted Butternut Squash with Butter & Garlic, Creamed Spinach (I have some half & half that’s expiring)
Tuesday – Pizza using artisan bread dough, sauteed green beans, salad
Wednesday – Pasta with Mushrooms and Pumpkin Gorgonzola Sauce (the kids can have plain buttered pasta because they won’t eat this), sauteed spinach
Thursday – Chicken Piccata, Artisan Bread, a couple of vegetables to be decided later
Friday – I have no idea! Suggestions?
Saturday & Sunday – dinner out
See more weekly menus at I’m an Organizing Junkie.