Hope everyone had a great weekend! Last week’s menu went pretty much as planned. Lots of Thanksgiving leftovers and a couple of new recipes that came out great. I had to make a couple of tweaks to the menu based on what was available at the supermarket, and there weren’t really enough leftovers for Sunday dinner, so we had pizza instead!
Now that Thanksgiving has passed and we’re into December, the holiday madness begins. It can be a little more challenging to plan meals in advance and cook when you’re trying to meet end-of-the-year deadlines at work and shopping for holiday gifts. Don’t make yourself crazy – if you can’t cook every meal in the next few weeks it’s ok. Take a deep breath, accept the fact that there will be times you can’t do it all, and enjoy an occasional night of take-out or frozen meals. Now is a great time to use your stash of frozen stews and soups you (hopefully) stored away over the past few months when you did have time to cook!
I myself won’t be cooking as much this week since I will be out a couple of nights. But here’s what’s on tap:
Monday: Panko-Crusted Tofu with Creamy Baked Acorn Squash and leftover Glazed Carrots with Thyme
Tuesday: Out for a twins club meeting
Wednesday: Dinner out with some dietitian friends! Dinner canceled, need to come up with plan B
Thursday: Tuna Tacos with Grapefruit and Orange Pico de Gallo, Spinach Salad with Lime Vinaigrette
Saturday: Take out
Sunday: Family Chanukah celebration
Is your schedule jam-packed with holiday prep and parties? Does it get in the way of your ability to menu plan? What’s in your shopping car this week?
Linking up at Org Junkie’s Menu Plan Monday.