Weekly Meal Planning #8

With a shortened school week, a sick kid at home, and the chance of a dusting of snow and e-learning this week, there is a lot hanging in the air over the next few days. While I may end up throwing in the towel and ordering pizza or heating up something from the freezer, I still wanted to have all the groceries I needed here to make a couple of nutritious meals. Any time I’m meal planning I always make choices on what we’ll have based on what we need to get rid of in our refrigerator and pantry, and what may be taking up space in the freezer, so I chose several recipes based on that.

For lunch foods, I’ll be putting together a simple egg salad because we had some leftover hardboiled eggs from our caviar platter this weekend. I’m also going to make a Kale and White Bean Salad that we can eat for a few days worth of lunches. I can even add some of the egg salad on top to bump up the protein.

I love that kale doesn’t get soggy after it’s dressed, so you can make a big salad at the beginning of the week and have it for lunch for the next few days. A fresh bag of kale also lasts forever in the refrigerator. I have one that I plan to use that’s been in our outside refrigerator for a few weeks, and it still looks fresh and crunchy.

We are trying two new dinner recipes, and I’m hopeful they’ll be a hit. Usually anything with an Asian favor profile is a slam dunk for my kids, so I have high hopes for this Asian Chicken Meatballs recipe. We’ll serve it with rice and roasted broccoli. We’ll also be trying Shrimp Saganaki (sounds fancy but its just a sautéed mediterranean shrimp dish) and I’ll serve it with simple microwaved couscous.

And as for breakfasts, I’m going to give these Lemon Blueberry Muffins a shot. My kids have been loving homemade mini muffins that I make in this Silicone Mini Muffin Pan. The mini size makes them easier for little hands, and I think the smaller size is also less intimidating for kids when trying something new.

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