Ever have one of those months? May is shaping up that way here, and it’s not even half over. Three kids’ birthdays within a 2-week period, cooking for a gathering of relatives, my dad having major surgery several hours away, the annual piano recital (of my own students, so I am in charge), plus all the “normal” May stuff: concerts, awards ceremonies, you name it. It’s enough to stress a person out just reading it, and sadly, Menu Plan Monday has suffered.
In times like these, I tend to go into “one day at a time” mode. Meaning, I typically just try to deal with a single day’s issues. Around evening, I’ll glance at the next day on the calendar and mentally calculate what needs to be prepared for the next day. It’s my method for not becoming overwhelmed (well, too overwhelmed. I have to admit I’ve had a few headaches this month).
For my menus this week, it means that there will be several “leftovers” nights. And really, that’s okay. We all need to eat, but sometimes I need to remind myself that I really can take an occasional night off. It’s unlikely anyone will starve 🙂
So, here’s the plan:
Monday: Middle daughter turned 15 over the weekend and requested “sandwiches” for her birthday menu. I asked what she meant by that, and she said that she didn’t want me making any special sandwiches. She just wanted everyone to make his or her own PBJ or whatever. I think I may just oblige her on that request …
Tuesday: I am tentatively (remember, one day at a time …) planning to go see my dad at the rehab where he hopefully will be by this date. I’ll leave after piano lessons but before dinner, so it will be a night to heat up some leftovers that are filling the fridge. If I can come home to a cleaner fridge and the dishes washed too — so much the better 🙂
Wednesday: Probably something easy like the evergreen:
Oven Roasted Chicken and Veggies
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 425.
I make this recipe a lot, and you can feel free to tweak it: add different vegetables, add more or less oil, adjust the temperature based on your oven, etc.
Thursday: I have been invited to our local Chick-fil-A for dinner as part of a group of “mom influencers.” So, the family will get more leftovers, and I get a night off from cooking and to enjoy eating with other moms. I am really looking forward to this 🙂
Friday: Bob’s Red Mill Vegi Soup Mix — I have 1/2 a bag of this left from last time. It was good, and easy to make. Also bread from the bread machine.
What are you cooking this week?