Meal plan: Week of 8/24/14 (First week of school!)


Chicken yakisoba

Chicken yakisoba

It’s the first week of school! The BK starts fourth grade and the LK starts kinder, so big big BIG changes are afoot! The LK has a new collection of sassy dresses with animal prints, the BK has … a bunch of new Magic the Gathering cards, so we’re ready to rock! 

These nuggets started school today.

These nuggets started school today.

I figure, new school year = new energy to blog my meal plans, especially since we’re embarking on a new extracurricular regimen (fall baseball! ukelele lessons! gymnastics! painting! etc.!). As ever, I’m looking for a good balance of nutrition (so, veggie-forward), at least one vegetarian meal a week, Weight Watchers friendly for me, and yet still appeals to the kids. As such, here we go: 

Sunday: mac + cheese + chicken nuggets + grapes for the kids (per their request), passed apps dinner at Jacoby’s for the parents (by the way, we really liked Jacoby’s and will definitely be back for dinner, if not brunch and lunch. Think Contigo with southern comfort foods like pimento cheese, coconut cake with marshmallowy 7-minute frosting, and your East Texas grandma’s hobnail glass collection)

Monday: chicken yakisoba

Tuesday: shrimp + black bean tostadas

Wednesday: baked spinach and cheese ravioli + salad

Thursday: beef + broccoli, rice

Friday: dinner at our last Express game of the season

Saturday: pizza, maybe? 

What’s on your meal plan for the week?

Meal Plan: Week of 11/3/13-11/9/13

beef stew

I write this on Monday afternoon, perhaps one of the crappiest Mondays in recent Mondays. I mean, it’s like the Universe is saying, “HERE’S THE MONDAYEST OF ALL MONDAYS. PLEASE DO ENJOY.” And yes, the Universe writes in all caps because sometimes the Universe is a dick.

Let’s start with the good news first, though. First piece of news is that tonight is my book launch party! I am so excited about it, especially since it kicks off an avalanche of events between now and the end of the year. I am so thrilled that the book is taking on a life beyond my kitchen table, where the bulk of it was written. People seem really excited about it, which is very gratifying indeed.

The other piece of good news on this Monday is that I’ve had a paper that I’m really excited about accepted to the Popular Culture Association’s national conference, which takes place in Chicago in April.  It’s about Orange Is the New Black  and that’s all I’m going to say about that.

The bad news is that my car is apparently a death trap and it’s spending the night at the mechanic’s and I’ll have to pay a pretty hefty ransom tomorrow to get it out. This on top of us having to shell out one large to the plumber last week when our 22-year-old hot water heater failed. Also, LK is really sick, and I’m really worried about her. (Every fall, her allergies and asthma go berserk. October was very quiet, but the snot really hit the fan last night.)

I know, I am going all Job on y’all. I don’t mean to. Let’s talk about food. Fittingly, before all of this crap blew up, I had planned a comfort food-heavy menu, as the forecast calls for gloomy skies and snuggly temperatures for the bulk of the week. I’m really going to have to work for it at the gym over the next couple of days, but these are some of my favorite fall dishes and are totally worth every calorie/Weight Watchers point.

Sunday: We had pie and other treats at a preview event for Royer’s Pie Haven, so we came home and had veggies and cereal.
Monday: Goulash and roasted broccoli.
Tuesday: Casserole Queens chicken pot pie with a drop-biscuit topping instead of the puff pastry sheet.
Wednesday: Beef stew (recipe below). This is one of the husband’s favorites. I just made it a few weeks ago and when I asked him what he wanted from the slow cooker on Wednesday, this was his request.
Thursday: Husband is in charge of dinner, as I have a book event. Maybe leftovers? But probably tacos.
Friday: Husband will be at Fun Fun Fun fest, so the kids and I will have dinner at Phil’s.
Saturday: Husband at FFF, kids will want McDonald’s, but I will try to steer them toward homemade pizza. But probably tacos.

Mom’s Beef Stew
Recipe adapted minimally from Not Your Mom’s Slow Cooker

10-12 small Yukon Gold potatoes, halved
4 large carrots, cut into 1- inch chunks
1/2 cup flour
1/2 teaspoon chile mole pipian
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1- 1/2 pounds stew meat (I buy it pre-trimmed and cubed to save time)
1 to 2 tablespoons olive oil, as needed
1 large onion, cut into a total of 6 or 8 wedges
1 large rib of celery, sliced 1/2 inch thick
6 to 8 medium sized mushrooms, cut in half
2 cups beef broth
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Pinch of ground cloves
Salt and pepper to taste
1 small bay leaf

  • Place the potatoes and carrots in the slow cooker.
  • Place the flour, mole pipian, salt and pepper in a Ziploc bag. Toss half of the beef in the mixture, shaking off any excess, and transfer to a plate. Repeat with the remaining meat.
  • In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add the meat and brown on all sides. Once the meat is brown, transfer it to the to slow cooker.
  • Add the onion, celery and mushrooms to the slow cooker, nestling them gently among the chunks of meat.
  • In a separate bowl, stir together the broth, tomato paste, soy sauce, vinegar, sugar and cloves. Pour into the cooker. Add salt and pepper to taste. Add the bay leaf and cover. Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
  • When it is time to serve the stew, discard the bay leaf and ladle the stew into bowls. I like to serve it with hunks of crusty bread.

Meal Plan: Week of 9/29/13 (and other things)

I am crazy busy this week, with a glut of papers to grade and freelance deadlines and meetings and whatnot. This weekend was incredibly busy with family and birthday stuff, so I kind of threw together a meal plan on the fly. I say all this because I really want to process the Breaking Bad series finale here, but I just don’t know if I have the time. I’ll see if I can dump something at the bottom of this post.

OH! And Barb K has still not claimed her prize, so if I haven’t heard from her by the end of the week, I’ll draw another winner.


Sunday: My birthday party, so chips and salsa, charcuterie, cheese, crackers, green bean pate brought by a friend, wine, and the amazing cake pictured above. That cake, made by Kendall Melton (pastry chef at Contigo), was a total fetish object at the party. It consisted of supermoist chocolate cake, perfect peanut butter buttercream, and was topped with candied cashews. Incredible. I may have the one remaining slice for lunch. 🙂
Monday: Sloppy joes, sweet potato fries, broccoli. (I’m the only one in the house who likes sweet potato fries, so I’ll probably throw some regular potato fries in there.)
Tuesday: Coconut curry with rice noodles and tofu.
Wednesday: Leftovers (we’re still miserable at leftovers, and I’m throwing away too much food).
Thursday: The BK has baseball, so I will charge The Husband with feeding himself and the boy. LK and I will dine out with friends.
Friday-Sunday:  I’ll be covering ACL fest, so I’m not sure what the meal plan is for the weekend.

Ok, here is what I will say about the Breaking Bad finale [SPOILER ALERT]: My heart was in my stomach the first time I watched it, and I was so anxious that it didn’t really sink in. And then I watched it again, listening very closely to the closing song (“Baby Blue” by Badfinger), and I’m devastated. Yes, much of it was inevitable and unsurprising — just like we knew Hank wasn’t going to make it to the end, it was also clear that neither would Walt walk off into the sunset. But that final scene was so profoundly devastating, to think that after everything and everyone who was sacrificed in Heisenberg’s wake, Walt died alone with his one true love: an unfinished batch of his blue meth. He forfeited his right to say farewell to his son, his baby daughter would never know him, his genial boor of a brother-in-law paid with his life, and his protegee spent months as a meth slave (and I really hope that Jesse made it to Alaska or Portland or whatever and is making a fortune with his artisanal wooden boxes). So much ruin and misery and in the end we see that he always loved the meth and making more than he loved his family, friends, and community. And that, to me, is deeply, deeply sad. So I don’t see it as a victory that Walt went out on his own terms because, on balance, his terms were crappy. And that is why Breaking Bad is such a devastating morality tale.

(And now I’m crying again. Which means it’s time to grade papers.)

Meal Plan: Week of 9/22/13

This week is the crazy. I can’t even begin to tell you how busy it will be; shall try to do so by glossing each night’s meal entries.

A programming note regarding last week’s meals: We REALLY LIKED the chicken tamale casserole. The Husband even asked for leftovers of it for his lunch the next day, which is unheard of. I might make a thinner “tamal” layer or double the enchilada sauce, though, because it wasn’t as saturated as I would have liked/was expecting. The slow cooker bolognese was a little too runny and greasy. The runny part was probably my part because I was in a hurry and I didn’t let the liquids reduce as much as I should have in the prep process. It was greasy because the recipe didn’t include a “drain fat from hamburger meat” step and, while I paused and thought, “hm, maybe I should drain this fat … but the recipe doesn’t say to do that so maybe it’s incorporated into the flavor.” Pro tip: if you make that recipe, drain the fat from the beef. The slow cooker balsamic chicken was a failure in that while the instructions said to cook the breasts on low for 3-3.5 hours, but because I had two extra kids in my house and was distracted I cooked them on HIGH for 2.5 hours and they were dusty, nasty chicken jerky. Gross. READ THE INSTRUCTIONS. You’d think I’d have a grasp on that by now.


Why not bookend a week with pizza every now and again?

Sunday: Dinner at Bufalina with friends. VERY GOOD PIZZA.
Monday: Beef daube provencal with egg noodles (I teach, BK has baseball practice)
Tuesday: Sandwiches/leftovers/cereal (BRING ON THE CRAZY. BK has baseball, LK has swim, then dance, then soccer.)
Wednesday: Pork tenderloin with sauerkraut from Not Your Mother’s Slow Cooker Cookbook (actually maybe a quiet night)
Thursday: Trader Joe’s fish nuggets or Mandarin chicken (We finally got a Trader Joe’s in Austin!!! And there was much rejoicing. BK has baseball, LK has swim, plus we have a big PTA thing at school, which we may or may not attend.)
Friday: Dinner with friends at Umami Mia. (#pizzaresearch)
Saturday: We are hoping to have a babysitter so that Husband and I can go out on a date for my birthday (I’m thinking dinner at Arro, maybe a movie, hopefully some browsing time at BookPeople). The kids will have … something.

Meal Plan: Week of 9/15/13

I find myself enjoying — finally — some “down time” in that I have met all my immediate deadlines for both the book and freelance work for the time being. (That doesn’t mean I don’t have deadlines, it just means that, as of right now, I have a whole week ahead of me with NO DEADLINES.)

This weekend has been dedicated to baking, shopping, reading, watching the BK play baseball (Saturday), and finally dusting off my sewing machine. Today will be all about sewing. I’ve got tons of fabric for skirts (me) and dresses (LK), as well as napkins and aprons (which I plan to pop into my Etsy shop very soon).


I’ve also done a lot of research around lunchboxes and meal planning, trying to clean up the BK’s lunchbox (fewer chips and sweets, more fruit and veg!) and plan dinners that accommodate everyone’s extracurriculars (BK’s baseball, LK’s swim and dance, my Monday and Wednesday evening classes) as well as my newly reinstated Weight Watchers membership.

(Side note: I recently went in for my annual checkup with my GP and mentioned that I’m — still — not happy with my weight. She suggested I’d be a good candidate for Optifast, since I’m motivated and am good at maintaining my weight. I considered it for a little while, mentioned it to The Husband, who said, “Yeah, because living on a chemical slurry is SO MUCH HEALTHIER than eating real food.”)

So, I’ve been trolling Pinterest and Cooking Light magazine for recipes that meet all the criteria mentioned above, and I think I’ve struck a pretty fair balance with this week’s options. My biggest challenge so far is that sometimes we just end up making another plan for dinner (like when we ended up at the new Lucy’s Fried Chicken instead of having the homemade pizza I’d planned to make for dinner with the BK last Thursday). Most of the time, though, I can roll that over into the next day or week. Oh, and leftovers. We are and always have been MISERABLE at managing leftovers. I welcome any tips or suggestions y’all might have on how to reduce leftovers-related waste.

Sunday: Chicken tamale casserole, veg, fruit
Monday: Slow cooker bolognese, pasta, salad, fruit
Tuesday: Burrito bowls, fruit
Wednesday: Slow cooker balsamic chicken, veg, fruit
Thursday: Italian wonderpot, salad, fruit
Friday: TBD. (If we could have a standing Friday-night dinner at Torchy’s, I’d be a happy woman.)
Saturday: TBD. We’re going to see the new Forklift Danceworks show that evening, so it might just be sandwiches.

Meal Plan: Week of 9/8/13

I didn’t get much sleep last night, and I blame Breaking Bad. I stay up late on Sunday nights so that I can watch the DVR’ed episode after everyone else has gone to bed (can’t have the BK and LK wandering in to something horrifically violent or even marginally menacing, and the Husband finds the show boring). But last night’s episode was so deeply upsetting that I was extremely keyed up afterward and not even a comedown via a streaming episode of New Girl could help me simmer down. So, I lay in bed until well past one a.m., tossing and turning, and running over that final sequence in my mind, trying to figure out any possible way that my two favorite characters in the show could possibly make it out of that situation alive. I also found it to be a bit poetic that this showdown on the To’hajiilee reservation featured the four people who were present at Walt’s entree into the meth-cooking game: Hank, Gomie, Jesse, and Walt.

Suffice it to say, I haven’t been able to concentrate on the many other things I need to be doing today, because I am short on sleep and also fabricating lots of theories for what will happen over the next three episodes (the series finale falls on my birthday — HAPPY BIRTHDAY TO ME).

Anyhoo, one of the things I don’t have to do today is prepare dinner. The BK has baseball practice and I’m teaching an evening class, so the Husband is in charge. This week is looking very much like a Week of Sandwiches (much like last week was inadvertently the Week of Rice).

Sunday: Slurpy Pan-Asian Noodles (from Kin O’Donnel’s The Meat Lover’s Meatless Cookbook, recipe below)
Monday: baseball (but I have put together a picnic for the LK, who will enjoy a rare weeknight playdate while her big brother is at practice: popcorn tofu from Wheatsville, a poppyseed bagel from Rockstar bagels, mini-chocolate chip cookies, a string cheese, and some apple slices; I’m sure the menfolk will get something from Top Notch or Thundercloud or something similar)
Tuesday: Chicken salad sandwiches
Wednesday: Crockpot sausages and peppers + bolillos (I didn’t get to make this last week because laziness)
Thursday: homemade pizza, per the BK’s request. He will help make it. Probably also some steamed broccoli or salad
Friday: TBD. We usually grab tacos or something easy after a long week.
Saturday: TBD. I can’t plan that far in advance. I think we ordered pizza this past Saturday.



Slurpy Pan-Asian Noodles
(adapted slightly from The Meat Lover’s Meatless Cookbook)

When the BK was a newborn, we ordered a lot of takeout, especially from Pei Wei. The Husband’s preferred dish back then was Dan-Dan Noodles. That is, until I kicked him out of our bedroom (where we ate most of that takeout) one night in a hormonal rage because they sounded too squishy. So, when I told him last night what I was making, he asked, “Am I going to have to eat them in another room?” Poor guy.

Because I let the BK help me with the stirring near the end of the cooking process, he was more inclined to eat them EVEN THOUGH OMG ALL THE VEGETABLES. I might not be able to get away with packing the leftovers in his lunch, though. Which is fine with me, since I loved these a real lot. While I made this as a vegan main, you could easily toss in some tofu, chicken, or any other kind of protein.

16 ounces udon noodles
2/3 cup soy sauce (I recommend using low-sodium; I didn’t and the dish was a little on the salty side)
8 t rice wine or sherry/sake/vermouth (I used white wine)
1 T hoisin sauce (I didn’t have any on hand, so I subbed in a t each of sesame oil, chili oil, and peanut butter)
6 T vegetable oil
6 cloves garlic, minced
3 carrots, cut into matchsticks
1 green bell pepper, chopped
1 orange bell pepper, chopped
6 bunches baby bok choy, cut into 1-inch pieces
1 cup snow peas
1 T sesame seeds

Boil the noodles for about 8 minutes, drain and set aside.
Place the soy sauce (minus 2 T, which you will set aside for later use), wine, and hoisin sauce (or my crazy substitute) in a small bowl and whisk until smooth.
Heat the oil in a wok over medium heat. Cook the ginger and garlic gently for about 30 seconds.
Add the carrots and pepper and cook for about 5 minutes.
Add the bok choy and snow peas and cook until all the vegetables are a little softer than al dente.
Add the reserved soy sauce and sesame seeds and stir to coat. Remove the veg from the wok and set aside.
Pour the sauce mixture into the wok and bring to a simmer. Add the noodles and coat them thoroughly with the sauce. Stir until the noodles are hot.
Return the veg to the wok and stir to combine.
Serve hot.

Meal Plan: Week of 9/1/13 (plus some other stuff)

It’s been a while, and much has changed. I finished my book, it is in page proofs, and it will come out in early October.

I got a new job, one that has taken me out of the 8-5 grind of state work and inserted me back into the world of teaching, with the added bonus of an extremely flexible schedule, and for that I am deeply grateful.

The BK started third grade, and he’s gotten so tall. He’s up to my shoulders and he’s only 8. He loves math and video games and is an unabashed extrovert. I see a lot of myself in him. The LK is in her last year of preschool. She turns 5 in October and she is blossoming into a fiery artiste.

I’ve started running again in hopes of maybe running the 3M half in January.

I purged my sewing room of six months’ worth of collected, neglected detritus and actually have room to sew again.

I’m trying to figure out what I want to do with this blog. Do I pick it up where I left off before I went into the book-writing cave, with the daily/weekly features I had planned out? Continue on with bakealongs and cookbook reviews and Foodie Field Trips and the cookbook project? Or do I focus entirely on all the “offline” writing projects I’ve got planned/percolating? I just don’t know. Who knows? Maybe I’ll work it out via writing here.

I’ve also been cooking a lot, partly because it helps generate ideas (and leftovers) for the BK’s school lunches, and also because I now have more time and mental energy to curate a meal plan that doesn’t rely on the same old boring stuff I’ve been making for the past six months. I’ve started trying new projects in the kitchen (including the failed attempt at Mile High Chocolate Cake this weekend), which has me excited to be in the kitchen again. It doesn’t feel like a chore anymore.

And so, without any further ado, here is this week’s meal plan, which is designed for assistance from the BK, whom I pick up from school these days and who needs something to do in the afternoon that doesn’t involve a screen.

Sunday: Cheesy pasta casserole (recipe below), steamed spinach

Monday: Beef & broccoli with rice

Tuesday: Asian turkey meatballs with carrot rice

Wednesday (a teaching night for me): crockpot sausage & peppers, pasta, salad

Thursday: BBQ chicken tenders, cheesy broccoli rice

Friday: Pizza/tacos/dining out

Saturday: TBD. Probably nothing with rice. 🙂

pasta casserole

Cheesy Pasta Casserole
(adapted slightly from the Mom 100 Cookbook)

1 package bowtie pasta
1 jar marinara sauce
7.5 ounces ricotta cheese
4 ounces fresh mozzarella, cubed
4-6 ounces shredded Parmesan or mozzarella or “quattro formaggi” blend

Heat oven to 400 degrees.
Boil the pasta until almost al dente, about 10 minutes.
Drain pasta, return to pot.
Add in marinara, ricotta, and mozzarella and stir until blended.
Pour into a 2.5-quart casserole dish and top with shredded cheese.
Bake for 25-30 minutes, until bubbling.
Serve with a vegetable, for goodness’ sake!

Meal Plan: 2/12-2/18 (with recipe!)

It’s RETURN OF THE MEAL PLAN!!! After a week of WAY TOO MANY meals out, I put together and shopped for a meal plan that has us eating home every single night this week. My goals for this week’s meals were to have at least two vegetarian dinners, keep waste at a minimum, and be weight-loss friendly. (I’ve also written a meal plan for myself that has each day’s meals/calories/snacks planned out in advance because, dammit, I really want to be able to fit into all the cute clothes in my closet!) Of course, it didn’t help that after tonight’s pretty darn virtuous dinner, I had half an individual black- and blueberry pie from Pie Fixes Everything topped with a slightly unreasonable dollop of vanilla ice cream. Baby steps.

I’ve listed the mains here, but I also have a bunch of veggies from Johnson’s on hand: Brussels sprouts, carrots, bok choy, beets, and purple cauliflower. I’ve also got some salad fixings from the grocery. I just need to get some fruit that isn’t clementines, tangelos, or oranges. I’m not really a huge fan of summer, but I am ready for some fruit that isn’t citrus.

Sunday: Taco ‘Tater Skins (pictured above, recipe below)
Monday: Inner Peace Brown Rice and Cashews
Tuesday: Chicken with Pepperoni-Marinara sauce
Wednesday: leftovers
Thursday:Vegetable and Tofu Pad Thai (with a side of shrimp for the boy)
Friday: Pork and Potato meatloaf
Saturday: Leftovers/freezer surprise

The meal I made tonight was quite delicious and satisfying. I found it on Gina’s Skinny Recipes and, because I am lazy and skipped over certain parts of the recipe, I am going to post my cheater’s version here. I have renamed them Taco ‘Tater Skins because I refuse to call something “Santa Fe” just because it has black beans and corn in it.

Taco Tater Skins
adapted from Gina’s Skinny Recipes
(I don’t have a Points+ value for these, but I reckon they’re about a 5? Or a 7? I really have no idea.)

4 large Russet potatoes, cleaned and pierced with a fork
3/4 lb. ground turkey breast
1/2 white onion
cumin to taste
salt to taste
1 cup jarred salsa
1 can black beans, drained and rinsed
1 cup frozen corn
shredded cheese (I used a cheddar-monterey jack blend)

Preheat the oven to 450. After washing and piercing the potatoes, wrap them individually in foil and place them in the oven. Bake for 1 hour.

While the potatoes are baking, dice the onion. Warm about a tablespoon or so of olive oil in a skillet over medium-high heat. Add the onions and saute until soft. Add the turkey and saute until cooked through. Add the cumin, salt, and salsa and stir until combined. Add the beans and corn, mix thoroughly, then cover and let simmer for about 10 minutes.

After the potatoes are done, remove them from the oven (leave the oven on). Cut them in half and scoop out the insides, leaving about a quarter-inch of flesh on the inside of the potato. (I put the potato innards in the freezer to use when I need mashed potatoes.) Once the innards have been scooped, arrange the potatoes on a baking sheet (cover it with foil if you want easier cleanup). Place 1/2 cup of filling into each potato half (you may have excess filling; divide it evenly among your potato halves or just save it for later). Sprinkle some cheese on top of each half, then put the baking sheet in the oven. Bake until cheese is melted.

Serve with sour cream, if you like, or more salsa, or jalapeno slices, or guacamole, whatever.

Meal plan: 8/28-9/3

Some beef empanadas I made about a week and a half ago. I made a TON and they are delicious and there are some in the freezer. They may appear on the menu if I find myself in a pinch.

Wow, two weeks since my last post! Awesome blogging there. I promise that I have a post about table clearing in restaurants coming up, and I currently have a batch of scones in the oven that I plan to write about this week.

(It’s been a busy couple of weeks, what with school starting and Matt’s parents in town and freelance deadlines. Oh, and my newfound obsession with Breaking Bad.)

That said, let’s talk about dinner this week. I went to the Casserole Queens’ cookbook release party at BookPeople on Thursday night and in addition to picking up their book, I also finally got The Family Dinner by Laurie David (who I didn’t put together until I got to the “Dinner after Divorce” section was married to Larry David). I’ve been anxious to buy the book for awhile and since I had a coupon + permission from myself to splurge a bit, I went ahead and pulled the trigger. I’m glad I did! There are a LOT of really awesome recipes in there that I’m anxious to try! (I’m also eager to try the Corndog Casserole from the Queens, but that may have to wait for a night that Matt’s not home for dinner). This week sees two recipes from The Family Dinner.

Sunday: leftovers/sandwiches (We ate out A LOT this weekend, plus I made chili mac on Saturday froma recipe that yielded WAY more than the four servings it promised.)
Monday: rigatoni with pesto, salad, multigrain rolls
Tuesday: Crunchy Chicken Schnitzel, broccoli, smashed potatoes
Wednesday: leftovers, likely
Thursday: shrimp tacos (this one is inspired by The Family Dinner)
Friday: Pizza night
Saturday: Dinner in the pines!

What are you eating this week?

Meal plan: 8/8-14

Meal plan is back! Now that I’m back to my luxurious part-time schedule, I have time to curate a (somewhat) thoughtful meal plan and the corresponding shopping list. As it turns out, BK is done with summer day camp and is now set to enjoy two weeks of Camp Mommy. The first order of business is a two-hour kids’ cooking class at Central Market; I’ll do the week’s shopping while he cooks.

Monday: black bean tacos with fresh corn, avocado, Monterrey jack, some beautiful peppers from Johnson’s Backyard Garden, and topped with some Shanita’s Salsitas Hal’s Hot Love. (The black bean tacos have really become my go-to Meatless Monday dish, but they’re sooooo easy and delicious. And healthy!)
Tuesday: grilled ribeye (or maybe baby back ribs, depending on how cheap I’m feeling when I get to the meat counter), potatoes, asparagus, cauliflower (totally not seasonal, oops!)
Wednesday: leftover turkey bolognese excavated from the freezer, whole wheat fettuccine, salad
Thursday: tomato, mozzarella, and basil paninis
Friday: tortilla-crusted tilapia (purchased at Costco and not my favorite, but it’s been malingering in the freezer and I refuse to toss it), perhaps in taco form.
Saturday: probably dining out
Sunday: My folks are coming to babysit the kids while Matt and I go to the quiz bowl. I’ve promised to feed them dinner in exchange, so we’ll have chicken breasts from the grill and a big, huge, healthy taco salad with corn, black beans, tortilla chips, avocado, tomatoes, probably some peppers, and dressed with Shanita’s Salsitas Ki’s K.O.

I’ve decided to cut out or largely avoid white flour-based things, so breads and tortillas will be whole-wheat/multigrain (or corn, in the case of the tortillas). My cousin John cooked a fantastic dinner for us a couple of weeks ago that included grilled chicken, sauteed beet greens, steamed beets, cream peas, grilled corn on the cob, and the (delicious) crunchy noodle salad that I contributed. Since then, I have endeavored to make dinners featuring lots of fresh, healthy veges and a minimum of trashy carbs. Some nights I’m more successful than others. 😉