How many of you are in the thick of back to school? For us, it starts this week. In the pre-school world we got a reprieve last week and now it’s show time. Time for open houses, new classrooms, packing lunches and the start of extra curricular activities. Hello schedules.
I’m trying to be mindful of all the activities of the day as I plan my menu for the week. Dance class in the afternoon means there won’t be a lot of prep time for dinner. Morning “mommy and me” class means there won’t be time to get the slow cooker going. You get the idea. Look at your own schedule and highlight a couple of high intensity days where you can plan a slow cooker meal or a leftovers (CORN~ Clean Out Refrigerator Night). Make your menu plan work for you and your schedule. Reevaluate it as things change throughout the season.
Here is what’s on deck this week…
Sunday~ Final birthday dinner of steak on the grill, grilled sweet potatoes and spinach salad.
Monday~ Baked Haddock with tomatoes from the garden. Pour some butter, parsley and a little panko breadcrumbs on and bake at 350 for about 30 mins.
Tuesday~ Hamburgers and corn on the cob. Trying to keep summer going a little longer!
Wednesday~ Baked pasta with garlic and herb pork sausage. I stock up on sausages when there are great sales at Whole Foods. They freeze well and I can make a lot of different dinners with them. I got summer squash at the farmers market so I may sauté those on the side.
Thursday~ CORN (Mom’s Night Out)
Friday~ Pizza night.
Saturday~ Chicken Piccata. One of my husband’s favorites before his 50 miles bike ride the next day. We have a guest this night with a gluten-intolerance so I may try to make the breading with almond flour.
What are your tips for making dinner during the week?
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About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.