We Cook Like This Now: Meal Plan Sundays

For the month of July, at least, Hunna is working five days a week. So we’ve suddenly joined the legions of parents who have to figure it out on a lot less time. Our first solution: Sunday meal planning — and cooking.

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That’s an example of week 2.

Week 1 went something like this:

Dinner/Lunch the next day:

Flank steak with asparagus and spinach salad
Beets with walnuts/yogurt Steak w leftover spinach
Chicken with Freekeh Salad with Zucchini, Asparagus, Lemon, Feta beets and steak
Braising greens w sausage or leftover meat chicken/freekah
Leftover chicken green beans with feta and olives

We’re also adding a wrinkle to our meal planning: each Tuesday in the summer, we like to head to the concert in the park, so we have to factor in a picnic. Hence, the sausages and the grain salads: stuff you can eat on a paper plate while sitting on a blanket.

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So far, we’ve been doing OK. Now if we can only keep it up!

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