Haven’t you been wondering what in the world I made for dinner this week? Well, lucky you (not you Darren), I am here to tell you. One of my friends and readers Jen, also seen here, asked if I would put some meal planning suggestions on the blog. I have been thinking about it ever since. This was months ago. Months. There are so many great bloggers who meal plan, like her and her, I struggled with what I really had to offer. Then I told myself to calm down, she literally just means, what did you eat and will my kids eat it. Because that is the question of every mother, everywhere.
I try to casually meal plan each week. What I mean by that is that I don’t clip coupons, because I can’t remember to bring them, and I don’t read circulars, because they confuse me. And yes, you should totally be taking my smart advice.
I like to look through my cookbooks and my dinner and kid friendly Pinterest boards to see what I feel like cooking this week. I am much more likely to actually cook, if I am excited about either trying something new, or making something I know my family will eat.
Anyway, on with what the Walls ate!
Monday – Out to dinner downtown with Alex. Well, crap, already blowing my meal plan. Push the fish to Tuesday.
Tuesday – Sauteed Trout with roasted kale for us and Panko-fish sticks and peas from the freezer for the boys.
2 fillets of ruby red or rainbow trout
1. Rub the non-skin side with olive oil and sprinkle the Chachere’s on to your liking
2. Heat a good glug of olive oil in a pan until hot
3. Cook fish, non-skin side down for 3 min then flip
4. You will know when the fish is done (in 2-3 more min) when you jab your spatula in it and it flakes.
This is my favorite and only fish stick recipe. The boys love it and I have been known to force it on their friends as well. You can use halibut like they say in the recipe (which I never have), cod or snapper. If I can get fish that has not been frozen, I like to make a bunch and flash freeze them for later. Pull them out for dinner, 10 min in the toaster oven and you are set. I obviously don’t make the tartar sauce. Please, that would be a total waste of my time. Not making fish sticks, when Gorton’s make a hell of a fish stick, no. Just the tarter sauce.
Wednesday – Rotisserie chicken, mac and cheese, roasted cauliflower and broccoli. See how fancy I am!
Thursday – Black bean and spaghetti squash tacos and roasted brussels sprouts for us and quesadillas and strawberries for the boys. Just when you thought I was normal-ish with the chicken, I threw this at you.
To make the tacos easier for the weeknight, I pre-browned the meat and roasted the spaghetti squash a few days ahead when I was already in the kitchen and the oven was on. They will keep in the fridge, then all I had to do was microwave the beans, meat and squash on Thursday. I used some of the Mexican cheese and corn tortillas from our tacos, combined with Monterrey jack for the quesadillas. Everything gets used and you only slightly feel like a short order cook.
Side note: I roast everything in my toaster oven. I detest turning on the big oven to heat up my entire house. Invest in a good toaster oven (or have your mom do it for you, like I did) and it will be worth it. Everything takes 8-15 minutes in there. You most likely know this and are rolling your eyes even harder at me.
Friday – Make your own pizza. The boys think we are super fancy when I pull out the pizza stone. I buy either the DiGironio (have you had them lately? Delicious!) or the frozen dough in the bread section of the freezer. You can make it, but even I don’t do that. Mainly because I can’t ever remember to let it rise, or whatever else bread is supposed to do.
Frozen dough (2 for a family of four, but get two extra)
Classico Fire Roasted Pizza Sauce
Mozzarella Cheese (3 packages)
1. Follow the instructions on the dough to cook
2. Top with sauce and cheese
3. You really don’t need these instructions, I am just assuming no one is still reading.
But if you are, let me make it worth your while….Why the extra dough, you are thinking. Well, to make these of course:
Alex and boys approved, and inhaled. Clearly, I have a thing for pizza as this is my second post about making small ones and freezing them. Here is the first, in case you were wondering/trying to forget. I made these while the pizza was cooking and baked them while I was cleaning up. I have to do stuff like this before I sit down. I want to die, but it is worth it to have it all in the freezer and done before 7pm.
I omitted the pepperoni and added a layer of sauce. You will want to make more and will be so happy you have those TWO extra balls of dough to do just that. Plus, you can use up all the cheese and pizza sauce and feel super proud of yourself. No? Just me?
Cook the delicious mounds of bread, cheese and sauce, flash freeze them and then pop them into a lunch box. Mom of the year. I am certain they will make children forget about all the yelling this summer has brought.
No? Just me? Liars…