My attempt to put together this week's meal plan took two hours. Two hours. I'm not proud and feel rather embarrassed that someone who spends her working time constructing meals for others, couldn't quite come up with a measly five meals to feed her own people this week.
In my own defense I'm going to blame June for my mental gap. June, the feverish and manic sixth month of the calendar year. The month that moves in and out with speed akin to gale winds in Tornado season. It's the month of end-of-school-everything, Spring sports, Winter sports (yes, we start hockey in June), work, work and more work, Father's Day and social soirees. It's also the month of strawberries, asparagus, broccoli and cherries. Oh, how I love cherries. In essence, it's a bustling thirty days and I can't quite figure out how I'm going to keep my family eating well on these hot and harried days.
So, after some thought, plenty of planning and a perusal of my local flyers looking for good prices for great food, I came up with the following. An assortment of meals that will not (hopefully) take as long to cook as they did to plan.
What are you eating for dinner this week?
Monday - Spring green veggie risotto with parmesan
Tuesday - Sausage and lentil soup with pistou; Mixed green salad
Wednesday - Grilled chicken, strawberry and goat cheese salad, green beans
Thursday - Asian chicken lettuce wraps (leftover chicken from Wednesday night)
Friday - Turkey burgers and sweet potato fries; Grilled asparagus