Weekly Meal Plan 1/19-1/25

Don’t know if you’ve noticed… or if I’ve even mentioned it, but my meal plans rarely go entirely as planned. Truth be told there’s a lot around here that doesn’t go entirely as planned, but I think this has more to do with our family culture than with some sort of underlying deficiency with the plans themselves. I CAN report that even though plans have often required at least one last minute modification, since I’ve been planning our weekly meals there has been 1) a huge reduction in the number of trips to the store which means 2) lower spending on food, and 3) less stress in the critical after school timeframe. I already know what I’m cooking and can work on that while nagging (I mean advising, yeah that’s it advising) about homework and piano practice and hang your coat up and whose sock is that… You can imagine that making a decision in the middle of all that advising could be a little daunting.

This past week, as a result of invitations we could not refuse, our regular Sunday night pasta has not yet been made and eaten. So, the planning and cooking for me is a little lighter than usual as we will return to our regularly scheduled pasta next Sunday. We could eat pasta every night with great pleasure. If this is not true for your family and you’d still like a plan, feel free to peruse plans from past weeks or to scroll through some of our recipes in search of a replacement. Me, I’m glad to be eating it, and even more glad that Mr. Little Sis will be playing chef for all that pasta. I will be taking on some additional paid work this week, so we’ll be relying on a slightly different division of labor, and putting our bare bones 15 year old CrockPot to good use. And so without further ado…

Monday: Homemade Pasta with the Easiest Tomato Sauce Ever

Tuesday: Miso Soup with Rice Noodles (leftover from last week)

Wednesday: Slow Cooker Herbed Beans and Barley

Thursday: Slow Cooker Burrito filling in taco shells (they’re in love with tacos), chopped veggies and green salad

Friday: Homemade Pizza, cut veggies

Saturday: Three Sisters Savory Cobbler (from December’s Vegetarian Times) 

Sunday: Homemade Pasta with Pesto, green salad

lunchbox treats: Dark Chocolate Dipped Wheat Pretzels

Adult lunches: leftover Nutshroom Burgers from last week

 

In other news for the week, I will continue to attempt to get more sleep as part of my Year of Well-Being, which may be extra hard (and extra necessary) with a loaded schedule. Big challenge ahead. I’ll let you know how it goes… unless I blow it and I’m too tired, in which case I’ll post something like brm;kjasdkhjfklja;hzzzz.  Eat well, be well friends. If you need help with that first one, check out our e-book: Baby Steps to Better Health: Winning the Battle with Junk Food for Families and Individuals. Have a great week!

Lentil, Mushroom, and Sweet Potato Soup (GF,V)

You know how we feel about lentils around here…  OR, if you’re new and you don’t, I’d like to send you here first before you then do a search on lentils and see how ridiculously fond we are of this little protein and fiber packed cheap meal makin’ legume.  Lately our weather has been driving my food cravings and after our recent spate of unseasonably warm weather (leading to Cold Sesame Noodle perfection), we’ve had a predictably unpredictable Mid-Atlantic weather shift to slightly cooler than average with rain – lots and lots of rain.  Not much better remedy for wet and damp days than soup.

And so we turn to our humble pantry staple, the lentil. This soup is great because it doesn’t require that much in terms of super fresh food, but packs a nutritious and flavorful punch.  I found it on Dr. Weil’s site after doing some basic searching for soups.  He apparently got it somewhere else.  I’ve done a little tinkering – out of necessity rather than critique. I’d encourage you to do the same.  Soup can be very forgiving and is a great place to use up veggies that are on the verge of being unusable. Continue reading