How do you handle meals for your family if you are out of town? I’m actually gone 4 days this week to a conference, which is probably the longest I’ve ever been away since we had children. Even for short trips though, I always try to leave the refrigerator and freezer well-stocked with staples, leftovers and ingredients my husband will actually use. He is the type of cook in the kitchen that would rather throw together things on a whim than follow a recipe or a meal I have planned for him to cook from scratch.
I found myself in the kitchen one day this past weekend making quite a few meals and dishes. Part of it was spurred to use fresh vegetables that would probably go to waste otherwise. I really should do this more often to make the coming week easier and it didn’t take all that much time. I made a wonderful spaghetti sauce (in the slow cooker of course!) with grass-fed beef, eggplant, fresh tomatoes, carrots, onion and garlic. While that was cooking, I made my Cinnamon Raisin Sunflower Bread (part of which will be joining my on my travels) and sauteed fresh corn. I then took the leftover salmon from the night before and made Corny Salmon Cakes that will go in the freezer for later in the week.
So here is the tentative plan:
Monday: Spaghetti (see description above) with a Green Salad and Fresh Strawberries
Tuesday: Corny Salmon Cakes with Steamed Snow Peas and Sweet Potatoes
Wednesday: Leftovers
Thursday: Balsamic Chicken over Whole Grain Pasta with Zucchini (bump from last week)
Friday: Tasty Tofu Nuggets with Brown Rice and Bok Choy
Saturday: Hamburgers on Homemade Whole Grain Buns with Sweet Potato Fries and Grilled Veggies
Sunday: Simple Supper
Have a wonderful week. For more menu planning inspiration, go to Menu Plan Monday on I’m an Organizing Junkie!
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