It was quite the busy week around here and we are in the midst of birthday celebrations. Mine was Saturday and yesterday we celebrated my son’s 4th birthday. Time sure does fly. I received wonderful and thoughtful presents from my family. Two that will be put to use in the immediate future are a 3.5 quart programmable slow cooker (so excited to have a smaller one in addition to my 6 quart) and The Smitten Kitchen cookbook. Stay tuned for some fun with those!
In the midst of all the madness, we made some Christmas cookies to take to another party. It was fun to recreate memories of my childhood making the same cookies with my mother. I must admit though, I have a hard time letting go of the messes that go along with a toddler in the kitchen. My inner perfectionist wants to rear her ugly head and it is a constant battle to keep her quiet.
Christmas Cookies
The pleasant surprise from this past week’s menu was how much both children loved the tempeh in the fried rice I made. I love tempeh but my husband isn’t a big fan. I served it anyway. And both kids gobbled it up. I was happy. He ate it and didn’t complain. Win.
This week will be another crazed week with little time for meal preparation, but my meal plan will still come in handy to keep us on track. Here is the tentative plan to be supplemented with more fruits and veggies:
Monday: Pesto Pasta Primavera with Broccoli
Tuesday: Picnic at the botanical gardens
Wednesday: Rotisserie-style Slow Cooker Chicken with Mashed Sweet Potatoes and Sauteed Spinach
Thursday: Slow Cooker Veggie Lasagna and Green Salad
Friday: Old Fashioned Chicken and Dumplings with Green Beans
Saturday: Garlic Roasted Salmon and Brussels Sprouts with Quinoa
Sunday: Simple Supper
For more inspiration and menu planning ideas, go to I’m an Organizing Junkie.
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