This week is going to be a bit crazy and when things aren’t “normal” I’m always a little tempted to throw out the menu-planning.
However…I’ve still got food that I need to use (and might be missed if I “winged it” all week), and we do still need to eat, so I’d have to think of it eventually, so I might as well plan for the days I know we will need meals for.
After years of menu planning it has become a habit, I guess. *smile*
So, why a crazy week? I need something quick and easy for Tuesday because I’m giving a talk at a local church to a mom’s group (yep, menu-planning, budgeting, and a couple of recipes thrown in – wish me luck!!), and our daughter has her first track meet on Thursday. Then I think we’ll be making an overnight trip to Portland (but that’s still up in the air), and I’m busy planning for our Spring Break vacation.
But by planning, I can still cook food from scratch without having to rely on convenience items: one day I’ll throw some chicken and vegetables into the oven and let it do the work, another day I’ll throw the leftover chicken into the slow cooker with some tomatoes, beans from the freezer and vegetables, and the other days will be quick meals of sandwiches and tacos.
What do you do when you’re faced with weeks that aren’t “normal?”
Monday- Roasted chicken, carrots, & potatoes; green salad
Tuesday- Ground turkey tacos
Wednesday- Slow Cooker Chicken & Corn Chili; green salad; sourdough or artisan bread
Thursday- Sandwiches (using homemade bread), veggies, & chips (track meet)
Friday- out of town?
Saturday- out of town?
Sunday- Corned beef & cabbage, Irish brown soda bread, salad