There’s something about that crunch period between Thanksgiving and Christmas where every best-laid plan goes haywire. Including meal plans, of course. I’ve been out for weeknight holiday events; the boys have been immersed in final preparations for robotics competition. That leaves my husband wondering what’s for dinner in a bigger way.
Last week’s plan was so uninspired that it was barely scribbled on a card: shrimp and black bean quesadillas (they cooked); two rounds of that scrumptious turkey chowder I mentioned in my last post; pizza and salad. I finally made it to the stove Friday night with an ad hoc concoction of broccoli, ham, pancetta and pine nuts over pappardelle. Not bad!
This week’s plan hasn’t been much better. Quick salmon burgers and sweet potato fries before dashing to yoga on Meatless Monday; a quick Brazilian black bean and ham soup for Tasty Tuesday. Last night I headed out to my monthly business dinner while the guys dined on hot dogs and beans (yep, that happens) – not exactly keeping with the theme of Whole Grain Wednesday. Tonight I’m thinking about an adaptation of that chicken and eggplant dish, in green curry this time. Taking my chances on doing it in the pressure cooker. Guess I’d better get cracking!