This summer I have rarely made a meal plan, and quite a few nights have been catch as catch can. I am ashamed to admit I have forgotten about Miss E’s lactose sensitivity a few times, too, which means making TWO different last minute meals.
So. School’s starting soon, my home based business is going nuts (a good thing, except for at dinner time…) and I have got to get my act together.
All natural broiler hens are on a crazy good sale at HEB, $1.27/lb. for hormone/antibiotic free birds. I’ve been stocking up! We are definitely having chicken this week. My grand plan is to cook 4 birds at once then freeze the meat.
So glad I taught the children how to pick a chick, which is one of my least favorite kitchen jobs ever.
This week has a summery salad vibe going on. I love salads- pasta salads, grain salads, salads with greens… they are all good and perfect for August weather.
Monday: Tuscan pasta salad (I’m gone tonight at a blogger event, I can make this ahead of time.)
Tuesday: Thai chicken noodles. Chicken and rice noodles tossed with a coconut peanut butter dressing, served Vietnamese style over chopped lettuce and carrot shreds.
Thursday: Mediterranean CousCous with broiled steak A twist on my hearty barley tomato salad, using couscous, and topped with marinated broiled steak, cut thin.
Friday: Red Beans and Rice with frozen veg.
Saturday: Chicken taco salad bar We lay it out like a salad bar and everyone picks what they want. We’ll use Mexican spiced chicken, black beans, pico de gallo, sour cream, tortilla bits, corn, and salsa ranch.
Sunday: Pot roast, mashed potatoes, and balsamic roasted brussels sprouts. My kids love brussels sprouts.
BTW, while you’re here check out Real Food, Frugal Food- how to eat healthful whole foods on a tiny budget.
Tell me I’m not the only one who kind of gives up on schedules and plans in the summer?