I. Am. The. Worst. I know I promised this yesterday, but I had a dozen 7-year old boys running around the house all day to celebrate Kid A’s birthday. Once the party ended and I finally sat down, I promptly fell asleep with the baby and napped for 2 solid hours. I’m late on my weekly menu post, but I’m well-rested.
So without further ado, here is my plan for the week:
I learned last week that I can’t really stick to a specific breakfast plan each day, but that I can commit to eating a couple of things and changing it up depending on leftover status and how much time I’ve got. Here’s what we’ll be having:
Baked Eggs with Tomato
Potato and Brussels Hash with Fried Eggs
Leftover Veggies with Fried Eggs
Oatmeal, Smoothies, and Scrambled Eggs for the Kid
Lunch will continue to be leftovers for the adults, and some combination of the following for the Big Kid:
PBJ with Fruit and Cheese
Hummus and Pita with Fruit and Cheese
Cheese Quesadilla and Homemade Tomato Soup
Here’s my plan of attack for dinners this week. We’ve got a lot going on out of the house, so it will be interesting. And as I noted in my wrap-up from Week 2, I’m only planning out 5 meals and will make it work with whatever I’ve got lying around the other nights. As always, dinners are listed Adult/Kid.
Sunday, January 15, 2017
Dinner We had pizza leftover from the kid’s party along with some salad and chicken.
Monday, January 16, 2017
Dinner Joe’s Special with Homemade Bread and Green Beans
Notes Traditionally this dish is made with frozen spinach, but all I have available is fresh. I’m going to see how it goes with the fresh; it may end up being too wet. I’ll probably steam and wring it out first to approximate the consistency of frozen. Or not, depending on the laziness meter.
Tuesday, January 17, 2017
Dinner Carnitas, Fruit
Notes We have a bunch of grapes and clementines left over from the kid’s party, so this will be a good chance to use those up.
Usually I purchase a 5-lb boneless boston butt for my carnitas. This makes a huge amount – dare I say shit ton – of pork. Once cooked, I divide it up and stash about ⅔rds into the freezer. The remaining third is enough for dinner and 2 leftovers. You can crockpot a decent pulled pork carnita, but I much prefer the dutch oven method for texture. I’m going to try and get my recipe written up and shot for you this week.
Wednesday, January 18, 2017
Dinner White Bean Ragu with Italian Sausage / PBJ or Homemade Tomato Soup
Notes I’ll be featuring this on the blog, hopefully this week!
Thursday, January 19, 2017
Notes We have a lot going on Thursday night – a freelance job for Cam, and a school meeting for me. There should be plenty of stuff in the fridge to nosh on.
Friday, January 20, 2017
Dinner Butternut Squash Galette with Roasted Brussels Sprouts
Saturday, January 21, 2017
Dinner Black Bean Soup with Pulled Pork / Homemade Tomato Soup
Notes This soup freezes beautifully, so I’ll probably make a double batch and tuck half into the freezer. I made black beans and chicken stock last week, so it will come together super fast, half and hour or less.
Cheese, Clementines, Nuts
NONE, cuz the weekend is over! I’ll make bread, as usual, and I need to soak and cook white beans. I’ll make a full pound, use what I need for the ragu, and freeze the rest into 1-cup portions.
What are you plans this week?
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