The two and a half hours stuck in traffic on our way home from the Aquarium of the Pacific did render up something other than carsickness. A new meal plan strategy.
We basically eat only a few meals: sandwiches, pasta, and burritos during the summer. Soup and such in the winter. We’ve been talking about making Saturday night our official family pizza night (we make a pretty darn good pizza). And with so many desserts over the last weeks of “special times”, I’m especially anxious to cut it down to one spanking good dessert a week (on Sabbath!) instead of rationing (a practice that is unpleasant for all parties involved).
I usually do a good job of planning meals around what was in season when I shopped. But rather than at every meal saying blankly, “What should we eat?”, I can just look at the category and pick one of the many variations according to what ingredients I have. Meal planning has not worked for me in the past because I get to the meal and decide that I don’t feel like whatever the paper says I’m supposed to cook. Luckily there are so many variations per category, I am sure to find something that will at least suffice.
Happily for me, almost all of our favorite foods are also very easy and quick to make.
Sunday – PASTA – mac & cheese, broccoli and garlic, garlic parmesan, fresh tomato, plain, hamburger helper, garbanzos & noodles, summer squash, thai noodles
Monday – BURRITOS – black bean with cabbage, basic pinto, beans rice and cheese, cheese quesadillas, black bean quesadillas, etc.
Tuesday – SANDWICHES – 11:29, broiled tomato cheese, BLT, lentil patty, hummus, fried egg, egg salad, bagel, chik, chik patty, griller, PBJ, hummus
Wednesday – NEW RECIPE or LEFTOVERS
Thursday – SALAD – taco, haystacks, corn, rice, bulgur, pasta, apple, greek, oriental cabbage, Connie’s cabbage
Friday – SOUP and DESSERT – tomato & basil, tomato, pea, minestrone
Saturday – PIZZA
That means that tomorrow we are having haystacks and Friday we will have pea soup. Now to think about that dessert….