This week marks the end of our summer. We start school the day after Labor Day. At the time I was building our school calendar, I had no real reason for picking that date. But, God did. He knew that my cookbook would be coming back for edits this weekend, even though I didn’t know. It fits perfectly that I’ll finish those up, sleep all of Labor Day, and start school the next day. Yeah, God!
That said, it’s going to be a busy week for me with less cooking and more time at the computer. Last week I battened down the hatches by stocking the pantry and prepping a lot of meals for the freezer. While it’s not all cooked, a lot of it is ready to go into the oven, in the crockpot, or on the grill.
Lots of Fresh Produce!
In other meal planning news, we’re going into our second week of membership to an organic produce coop. Last week’s haul was pretty good and I was so glad that I had time to get stuff processed for the freezer. Now, we have corn and green beans — on ice — that I can add to meals for quick side dishes in the coming weeks. I see Garlic Green Beans and Corn Salad in our future.
One of the things that I LOVE about this produce co-op is that they give a lot of advance notice about what’s coming in the box. As early as Friday, I knew what I was going to be getting this week, so that helped me immensely in my meal planning. This week’s box includes: green beans, lettuce, tomatoes and cherry tomatoes, slicing cucumbers, corn, melon, grapes, squash, basil, hot peppers, asian pears, eggplant, and seasonal fruit.
I am planning on processing the green beans and corn again this week like I did last week as well as making roasted peppers to freeze. That’s a few fewer items to worry about spoiling before we use them up. And then I can serve them at my leisure.
Here’s our meal plan for the week:
served with fresh fruit, probably grapes, melon, and pears
Smoothies and Muffins
Baked Oatmeal — with Blueberries (experimenting as a freezer meal)
Scrambled Eggs and Toast
Yogurt and Toppings (like honey, maple syrup, granola, nuts, or fruit)
Rice or Oatmeal with Toppings
Cinnamon Zucchini Waffles
served with fruit and veggies
served with green salad and seasonal vegetables from our new produce co-op
Cilantro Shrimp Pasta
Grilled Fish and Quinoa Pilaf
Poblano Pork and Beans – new freezer friendly recipe
Hamburgers on homemade buns
Pasta with Meat Sauce – new freezer friendly recipe
Roast Chicken and Potatoes – didn’t get to it last week
take-out - let’s be real
White Chocolate Cookies (no nuts) — from the freezer
Veggies and Trader Joe’s Hummus (yes, I know I could make homemade)
Crackers and Cheese
Sunbutter and Rice Cakes
Chocolate Zucchini Cupcakes
whatever else comes in our produce box this week
PS. Last week I shared my Weekly Meal Planning checklist. Per a reader’s suggestion, I’ve created a completely blank form as well. Head here for the details and to download one or both sheets. Both are perfect compliments to your rocking personal planner. You made one, right?