I am hoping to keep this week extra simple because the big one is (and has been for years) really wanting to do more of the cooking. Today we made chocolate pudding together and she was able to do most of it on her own. So, I am going to make a serious effort to get them all in the kitchen more. Partly because they want to and partly because I feel they need to learn some skills and kitchen work is one they are most interested in right now. So, without further ado...here is this weeks menu:
Sunday: Mediterranean fish stew, potato gratin, pickled beets and salad
Monday: Kale and squash baked pasta, sauteed mushrooms
Tuesday: Roasted chicken, mashed potatoes and gravy, pickled beets, sauteed chard
Wednesday: Tortilla soup and taco salad with black beans
Thursday: Thai beef stir-fry, asain coleslaw, rice
Friday: Pizza and pie
Saturday: California pork chops, rice, green beans and salad
As a back-up plan, I did manage to get 3 cheese pizzas frozen and an additional 4 crusts.
I, too, am working to use up the canned and frozen goods from last year. The salsa, pickled beets, pickled peppers, tomato sauce and canned tomatoes we have no problem using. It is the canned beans, watermelon rind (???), peach puree, green beans, apple pie filling and pickled carrots/peppers that are a challenge. I was inspired by the Casaubon's Book post that was a link in one of Erica's posts; specifically where she says "...good cooks can transform second choices into first ones." I am determined to make these less than favorite canned goods a bit more fun. Last year, I froze a lot of peaches (whole and sliced), blueberries and pureed squash that I have been rationing, but I feel confident that we can start eating at will.
This post is linked to Meal Plan Monday at I'm an Organizing Junkie.
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