This past week was rough at our house as both kids adjusted to a new school and new schedules. This lingering cold we all have hasn’t helped and now E has bronchulitis for the second time in a few months. So once again, while it was great to have a menu plan in place, it wasn’t exactly followed as written. I’m getting better at just rolling with it though. The important thing is having a plan and a well stocked freezer/refrigerator/pantry.
Spring Onion Casserole
I did finally make my Spring Onion Casserole which I had been craving. I just love how the flavor of the green onions comes through with such tang mixed with the sour cream and tofu. And the baby bella mushrooms really adds to the meatiness without having to use too much meat. C wasn’t as into it this time as he as the first time I made it. I find that his tastebuds are changing weekly right now, which I guess isn’t too unusual for a 4 year old.
Another night, I winged it and created a pork dish in the slow cooker, which turned out pretty tasty- basically just soy sauce, hoisin sauce, garlic, ginger and pepper. I always keep my freezer stocked with frozen vegetables so that I can easily pull together a side dish if I change up my menu.
Here is what is on tap for this week:
Monday: Spanish Chickpea Soup with Rosemary Bread and Sliced Cara Cara Oranges
Tuesday: Cheesy Meat Loaf Minis with Baked Sweet Potatoes and Broccoli
Wednesday: Leftovers
Thursday: Family Valentine’s Dinner
Friday: Grilled Cheese and Chicken Sausage Waffles with Pineapple
Saturday: Evening Out
Sunday: Simple Supper
Have a wonderful week! For more menu planning ideas, go over to Menu Plan Monday on I’m an Organizing Junkie!
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