Weekly Meal Plan 9/14-9/20

I began writing this post and realized that I wasn’t in fact writing this post at all, but another one that discusses overcommitment and its toll on our spirits. I’ve saved that and set it aside in favor of meeting this particular commitment, albeit a day late. If you don’t see the irony here, you probably need more rest too. 😉

In all seriousness, my relative persistence in posting a meal plan is very helpful to me personally. I mean, I hope it helps you as well, but really, when I take the time to do it, I am actually planning our meals – something that doesn’t necessarily happen if I don’t sit down and write a post about it. You are keeping me accountable whether you’re using these or not – look how powerful you are! The exercise is also useful because of its unassailably necessary nature. This is not to suggest that we will expire if I don’t make a meal plan, or to indicate that I am completely unrealistic and believe that it is never okay to fly by the seat of your pants for a day or so because you just can’t do one more thing right now. I think it’s pretty obvious that I’m able to make those adjustments from time to time, but when it comes down to brass tacks, we need to eat.

I say it all the time in these meal plans – “here’s what’s going on in our house… but we still need to eat.” No matter what chaos or drama emerges, no matter what the dog eats and requires emergency veterinary intervention for, no matter which car or house part needs fixing or replacing, we need to eat, and when I plan what we eat, all of those other parts work better and are less stressful. It’s a little tiny slice of domestic magic that does not always shine so brightly in the abstract when it’s on a checklist of too many other important things.

So thank you for holding me accountable, reminding me that there IS something I can do right now to make all of our lives easier this week.

Monday: Southwestern Salad, whole wheat bread

Tuesday: Chickpeas, Potatoes, and Tomatoes (very much like this dish); sautéed green beans, bell peppers

Wednesday: Miso Soup, green salad

Thursday: Nutshroom Burgers, veggies for burger toppings, steamed broccoli

Friday: Homemade Pizza (artichokes and onions and no moo for me!), cut veggies

Saturday: Thirty Minute Bean and Bulgur Chili, green salad, rice or taco shells to go with

Sunday: Homemade Pasta with Easiest Tomato Sauce Ever and spinach, green salad

Lunchbox Treats: Homemade Smoothie Pouches (these reusable food pouches are the bomb!) – just search smoothie in the search bar, we’ve got lots

Adult Lunches: Cold Kickin’ Soup (It’s coming. I can feel it.)

Here’s hoping your priorities are clear and well aligned with your values… okay, that’s too much. I hope you have a super week.

Weekly Meal Plan 9/7-9/15

It’s hardly fair to post what my meal plan was for today when 1) it has already occurred and 2) I didn’t have anything to do with planning or preparing it, but oh well. Fair shmair, right? Yes I have young children and have little regard for claims about what is fair at this point… I digress…

So we’re still having a heat wave here in Mid-Maryland, and to be perfectly honest, I’m over it. Maybe not as over it as all of the trees and bushes in my yard, but I’m over it nonetheless. I’ve had to dessert my usual total disregard for watering plants other than food generators in the interest of maintaining the living privacy protectors and clean air generators around me. I simply focus on different plants every day and hope it’s enough. The rain barrel will run dry soon, however, so do a little rain dance or something. I’m sure I’m not the only one who could use it. Perhaps if we all did it together? In the meantime I’m going to need to whip up a kid friendly plan this week as Mr. Little Sis will be traveling a great deal and I am simply not up to challenging their palates as much when I don’t have any reinforcements available. Kid friendly food it is!

Monday: Cookout at Sweetie Dad and Super Stepmom’s

Tuesday: Veggie-Full Picadillo (Big Sis’ new innovation on an old favorite), green salad

Wednesday: Tacos (with leftover Picadillo and lots of chopped veggies)

Thursday: Zucheesey Noodles, Broccoli, Green Salad

Friday: Sprouted Pizza Bagels, cut veggies. The ultimate cheat. I buy sprouted grain bagels and the kids make pizza bagels with them. They’re happy; I’m happy. Win Win.

Saturday: Gazpacho, Avocado Toast, Kale salad

Sunday: Homemade pasta with pesto, Spinach salad

Lunchbox Treats: Homemade Applesauce

Adult Lunches: Leftovers, Baked Tofu (I got a deal on some tofu and need to use it up – sounds sinister doesn’t it? “Psst. Hey, you, you want some tofu? I got a deal for you.”

Here’s hoping all your meals are met with great anticipation and equally great praise and that all of your tofu is purchased from legitimate but reasonable retailers.

Very Veggie-ful Piccadillo

If you are saying pica-what o?, then please read on.

If you are saying MORE veggies in piccadillo?, then please read on.

If you have lost all interest then perhaps reading on would still work because I am going to get to a recipe, AND it is quite delicious and healthy.  Who can resist that siren song? 😉

The story (and eventual recipe begins with moving into a new house.  I am afraid that my ability to judge what is in the pantry is based on years of experience of having lots of things IN the pantry.  This ability under new circumstances has disappeared and I seem to be missing lots of ingredients.  However, although some people have different ideas, it would seem that poor planning is the mother of my invention and at this point I must make lemons from lemonade (that’s a trick) and share this recipe that exists because I was lacking a few things.  Or, I could skip the whole thing and go to McDonalds!  HA!  Just kidding!  That would be a waste of time, money, calories and carbohydrates my friends….

Piccadillo is a cuban chili that, along with the regular chili stuff you’d expect, boasts the flavors and textures of almonds, raisins, green olives and cinnamon.

Do you really need anything else? Shall we just eat now?

It is a delicious combo and a family favorite.  However, with no lentils in the house, and no ground meat (not doing much of that these days), I needed a way to use the other ingredients, feed folks, and not totally screw up my resurrected meal planning system.

 

 

20150905_202021-001Zucchini, onions, and quinoa to the rescue.  This trio does not exactly sound heroic, but one can go many places with zucchini, onions and quinoa, and apparently Cuba is on the map!

My original piccadillo post is here, but if you’d like more veggies and less beans or meat – try this one!

Roasted Veggie Piccadillo

1 – 2 Sweet onions
3 – 4 zucchini
1 Tbsp high heat oil (I used avocado)
2 cloves crushed garlic
2 large bell pepper of any color
1 28 oz. can diced tomatoes undrained – or about 1.5 cups diced tomatoes if you have fresh.
1 6 oz. can tomato paste
1/2 cup dry sherry (optional)
1 & 1/2 tsp ground cumin
1 & 1/2 tsp chili powder
1 tsp dry mustard
1 & 1/2 tsp cinnamon
pinch of ground cloves
1 – 1.5 Tbsp brown sugar
1/2 – 1 cup raisins
1 cup coarsely chopped stuffed green olives (In all my coarseness, I simply chop in half)
1 cup toasted almonds
1 – 2 cups dry quinoa (or rice – quinoa is higher in protein)

Pre-heat oven to 400
Chop onions and zucchini into bite sized chunks.  Toss with 1 Tbsp oil and spread on cookie sheet
Roast for 30 – 45 minutes, stirring a couple of times throughout.  Salt and pepper to taste.
While onions and zucchini are roasting, saute garlic in a little oil.
Add chopped peppers and saute for about 5 minutes
Add spices and heat briefly stirring
Add tomatoes, paste, and sugar
Simmer for 5 – 10 minutes
Prepare quinoa according to package directions (or rice)
Add roasted veggies when tender and a bit browned
Simmer for 5 – 10 minutes more
Add olives, raisins and almonds
Simmer for 5 or so more minutes
Serve over quinoa or rice or all alone!

20150901_184512-001Enjoy and tell us where your necessary deviations from the recipe have taken you!!

Weakly Meal Plan

And that is no typo. Despite my best intentions (it being the new school year and everyone being so Gung Ho about all new and resumed ventures… I have run into a stumbling block, and for once it is not one of my own devising. My dear refrigerator has decided that this second week of school is a good time to crap out. It’s not completely fatal, but I am, unfortunately, not equipped to handle the problem. This puts a significant cramp in my meal plan planning. While I doubt the plan I’m about to offer is the most appealing you’ve ever seen, those of you with adequate domestic experience will doubtless recognize it as “one of those weeks.” Here’s hoping all of your appliances are sturdy and easy to fix.

Monday: Leftovers (to prevent waste while fridge is not cold), cut veggies

Tuesday: Potato Squashers, Sunflower Cheese, green salad

Wednesday: Pakistani Lentil Kima

Thursday: Slow and Simple Tortillas, Rice and Beans

Friday: Homemade pizza

Saturday: Dinner with friends

Sunday: Homemade pasta with pesto

Lunchbox Treats: Nut Butter Bliss Balls

Adult Lunches: Salad until the greens run out or the fridge gets fixed