So last week I was going to make meatball soup, enchilada casserole, and vegetable soup. How did I do?
Sunday: Meatball soup
Monday: Hot dogs (tired, forgot that I had soup to reheat)
Tuesday: Leftover meatball soup
Wednesday: Enchilada casserole
Thursday: Potstickers (I didn’t make these)
Friday: Leftovers (I don’t remember–probably enchilada casserole, though)
For me, this is really not bad. I find it very difficult to make an actual meal after getting home from work, but by using pre-cooked chicken, I was able to assemble and bake the casserole quite easily. What I did find is that I’m making way, way too much food. Yes, I can freeze the leftovers–but part of the point was to use up things in the freezer, not change their form and re-freeze them. So I’ll have to work on identifying how much food I’m actually likely to eat that week, unless my goal is to create freezer meals for later consumption.
I still haven’t made that vegetable soup. And I’ve got some butternut squash already roasted, just waiting for me to do something with it, so that probably takes priority.
That’s okay. I can always make the vegetable soup next week. Maybe it’ll even be cooler then.
I am with you. I always shop on the weekends at a local farmer’s market and I’m always so dazzled by the farm to table freshness that I get overzealous in my meal planning for the week….if I made 2 out of the 5 weeknight meals for me & the Hubs that’s alot. Usually though keep to a schedule on the weekends since we’re not running home from work (just soccer!).
I had to stop going to the farmers market. Well, mostly because there’s no way to keep Baguette from sampling all the produce. Maybe next year.