It wasn't that we hadn't planned a menu or that there wasn't food in the house to eat.
Tiredness may have been a factor in the dinner-time blues, but after reflecting, we came to the conclusion that boredom was the culprit.
I plan a two-week flexible meal plan that I modify seasonally, and we were overdue for a change. Following a rotating meal plan helps me to plan for grocery shopping and simplifies my life. For all it's benefits, sometimes it just gets a little old and it's time to change the disk.
So without further ado, this is our current "fall" (we live in Texas) meal plan.
Week One
Saturday- Kale Risotto
Sunday- Chef's Choice
Monday- Lentil Soup (The picture looks nothing like the actual soup, and I add Spike Veggie Seasoning.), Brown Rice, Salad
Tuesday- Crock pot Meatloaf, Potatoes, Veggies
Wednesday- Sweet Potato Quesadillas
Thursday- Chicken Tortilla Soup (We have homemade chicken broth and cooked chicken on hand in the freezer, which makes this recipe easy to throw together!)
Friday- Homemade Pizza
Week Two
Saturday- Black Bean Salad/Chili
Sunday- Chef's Choice
Monday- Veggie Stir Fry, Brown Rice
Tuesday- Crock pot Chicken (However we feel like making it.)
Wednesday- Curried Quinoa
Thursday- Spanish Tortilla
Friday- Leftover night
This is just a springboard for our menu for a two-week period. As I mentioned with my previous menu post, since we get our produce through a coop, I alter the menus to fit what we actually have on hand. I.e: Butternut Squash Soup instead of Veggie Stir Fry, Black Bean Soup instead of Black Bean Salad, etc. I like planning in an open night (Chef's Choice) as well to eat out, go to a friend's house, or have company over and plan whatever fits our fancy. And I will admit that one Wednesday or Thursday night a week often ends up being picking up take out, especially if Ben's out of town and I work late (read every single week). Pad Thai, anyone?
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