It’s been so nice to have received food from friends for dinner in the last couple of weeks, which is why you haven’t been seeing my regular post on my weekly menu plan.   It’s such a nice thing to send people food after birth – I felt so nurtured, and so did my children.  I appreciated not having to cook three meals a day, and the kids enjoyed getting different food than we usually have – just having someone else bring something made it seem more special to them.  (After receiving variations of pasta and cheese dishes almost every night, they concluded that it must be what people make for big families.  They weren’t complaining, though – they enjoyed it.)

But eventually it’s back to regular life, so here is this week’s plan 🙂 :

Sunday – brunch – bread pudding (great way to use up leftover challah so it doesn’t sit around all week :)); dinner – turkey, rice, salad

Monday – b – pumpkin muffins; l – omelettes, salad; d – deli roll, baked sweet potatoes, steamed zucchini

Tuesday – b – hashbrowns, eggs; l -split pea soup and cornbread scones ; d – best vegetarian meatloaf

Wednesday – b – baked oatmeal; l – vegetarian meatloaf ; d – chili, crudites, dip

Thursday – b – polenta; l – Mexican lasagna; d- CORN (clean out refrigerator night)

I’m doubling up on the amounts I’m making for dinner this week in the middle of the week so I can serve planned leftovers for lunch the next day and keep things simple.  Dh went vegetable shopping this morning, so we’re now stocked up and have plenty of fruits to supplement breakfast and lots of nice veggies for fresh salads.  Everyone especially appreciates salad in the summer.  He also got a lot of ripe bananas because since discovering how easy it is to make banana ‘ice cream’, it’s become a staple around here.  I’ve been enjoying mine with spirulina mixed in, but the kids have no interest – they think the green color it takes on after mixing in the spirulina looks disgusting.

Avivah