Here’s what we’re eating this week.
MONDAY (this plan has to be simple and quick because both boys play basketball on Monday): Butter chicken curry with the help of an Epicure spice mix, basmati rice and whatever mixed veggies happen to be in the freezer at the moment. Tonight, I’m going to reserve a little sauce and saute some chickpeas to make my own portion.
TUESDAY: Leftover ham from the weekend with baked potatoes and carrots. Tip: Microwave the potatoes for a minute or two before popping them in the oven to cut baking time in half on weeknights.
WEDNESDAY: Spaghetti with pre-made-and-frozen homemade sauce.
THURSDAY: Hodgepodge leftovers of all of the last few meals. This usually includes some kind of meat, rice and random veggies. This week, there may be some pasta there, too. The kids love it. When we have a mish mash of things, we call it snack plate. And it’s awesome.
FRIDAY: Pizza. Always pizza.
SATURDAY: Mexican fiesta. I love the Oh She Glows Crowd Pleasing Tex Mex Casserole SO much. It’s become a regular staple. Highly recommend it for a meat-free meal. This weekend, we’ll pair it with barbecued chicken and plate up some pita chips to go with it.