With the new year brings a return to my meal plan postings. I’ve still been doing the planning, but I admit we have been slacking off in the follow through department, for a number of reasons. Last week, however, I felt great as I was able to get dinner ready quickly each night, and we had the table cleared and dishes done before 6:30! Granted that might sound early to some, but when you have a small child keeping to a schedule is essential to reduce tantrum craziness.
I’ve also been happy because said child has been eating more of his meals. Each night I offer him what we’re eating, and he has to try 3 bites. If he doesn’t like it, he’ll end up getting a peanut butter sandwich. But I’ve been sure to include things he likes each meal, and we haven’t had to pull out the peanut butter at dinner too often. He also absolutely adores using his child chopsticks, so I give him the opportunity whenever possible, and dinners are a lot smoother.
Now that we’re back with a weekly produce box I’ll be looking for more inspiration. Here’s what we got this week:
* Green Leaf Lettuce
* Sweet Potatoes
* Kale, Chard, & Mizuna
* Green Shallots
At the farmer’s market, I also got carrots, broccoli, and Brussels sprouts.
I used the kale, chard, and one of the onions when I made our black-eyed pea dish yesterday. Here’s what I’m planning to make the rest of the week:
Sunday: Pumpkin Curry Soup
Monday: Quiche with mizuna, green shallots, and tomatoes; salad
Tuesday: Curried Chickpeas and Quinoa
Wednesday: Inspiration Pasta (which means, whatever I throw in there)
Thursday: Baked sweet potatoes
Friday: Homemade eggrolls
What are you making this week?