So.... I took the summer off from meal planning and it went reasonably well. Now that school is starting this week (x2....no story about that. Paul is starting pre-school and I just can't even....) and I am bound and determined to keep us on a peaceful, well-fed, balanced track. I baked a double batch of whole wheat banana muffins for the mornings and I am in the middle of my infamous-actually-almost-good-for-you chocolate chip cookies to take the edge of lunch time. One added feature: Annie has taken an interest in cooking and planning (go ahead, laugh) and has asked to make a few meals a week. She really likes the "all in one bag" menus in Everyday Food, so expect to see a lot of braised short ribs that reappear as chimichanga filling. Also, I am reclaiming Sunday as the beginning of the week. As Annie pointed out, we always have our biggest meal on Sunday and use it as leftovers throughout the week, so it makes sense to put it at the beginning and not the end. I'm so glad she came to work today.
Roasted Chicken, Braised Potatoes, Patty Pan Squash and Grapes
Potato-Leek Soup with Chicken Salad Lettuce Wraps
Tuesday: (Paul's first day, so his pick)
Mac'n Cheese (except that it's really Mac and pureed Butternut Squash."
Wednesday: (Annie's first day, so her pick)
Chicken Pesto Pasta
Taco Night - a little early
Friday - Monday:
Labor Day weekend with Grandpa and Ya-Ya. We'll figure it out as we go!