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