We’re back in the school year, and I’m intending to get back into meal planning. I find it helpful to think about the week’s meals all at once and eliminate the daily “what do I feel like making tonight.” (It would be even more helpful if I could more often plan before Mark goes grocery shopping.)
Monday: Corn on the cob; zucchini noodles with pesto.
Mark grew some corn this year. Just two short rows, but enough for two meals.
To do the zucchini noodles, you peel long slices of zucchini (not including the pithy core), toss them in a colander or two with some salt (1 1/2 t for a baseball bat zucchini), let rest for ten or fifteen minutes, then squeeze them in a towel. Sauteed, they remind me of those translucent rice noodles.
Tomorrow Amy doesn’t have school but Mark does. While we’re home, I’ll also make bread for the next two weeks, the pesto, and tortillas for Wednesday.
Tuesday: Ginger beef with broccoli and carrots
A meal that one guy applied to me and I applied to Mark — continues to be a favorite.
Wednesday: Chicken soft tacos
I bought a poblano pepper and some mango salsa at the farmers market this weekend.
I found this recipe to make the seasoned shredded chicken in the crock pot. I want to make some broth at the same time, though, so I’ll slow-cook the chicken unseasoned, and after shredding what I want for the tacos, season it in a skillet — and probably ignore the recipe and season it my own way, especially since I don’t have a lime on hand. The bones and stuff will continue slow-cooking for Thursday’s meal.
Thursday: Tuscan soup with sausage, potatoes, and kale
First try with this kind of soup — I love it at the dining hall.