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?

Smitten Saturdays: Slow Cooker Black Bean Ragout


This will be a very quick post because I am in the thick of finalizing (read: writing practically from scratch) four course syllabi for the spring semester, which starts on Monday.

(Side note: I am terrified by how much preparation a couple of these courses I’m teaching will require. I will definitely not be getting paid enough for my services this semester.)

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This week’s recipe is the Slow Cooker Black Bean Ragout (p. 137). I didn’t make the spaghetti squash and black bean tacos as anticipated because I just couldn’t do that to my family. But I loved this recipe (beans in a slow cooker? What’s not to love?). The spices were perfectly balanced and the beans tender and not at all mushy. Maybe an entire large onion was unnecessary; I’d probably go with a smaller one next time.

I served these beans with taco fixings, even though my husband and I were the only ones who ate them (when the Big Kid complained about the beans having onions, my husband said, “well, I don’t even like beans,” which was news to me). This means that I’ve got several servings of black bean ragout for my lunches this upcoming week (I’ll freeze them and space them out over the next few weeks for everyone’s sake), and that’s totally okay. I’ve got a heap of corn tortillas (and a neglected spaghetti squash) and a busy schedule ripe for a grab-and-go lunch. Some lettuce, a little dab of guac and sour cream, plus some sliced olives and jalapenos added to the beans make for a healthed-up (read: no fried, edible bowl) taco salad. Or you can just heat up the beans and eat them with a hunk of multigrain bread for a wholesome peasant’s meal. Black bean ragout: Versatile!

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Next time: Baked Potato Crisps with the Works (p. 296), which will a dry run for a potential contribution to Sally and Chad’s annual Super Bowl commercial-watching potluck!