Saturday, March 29, 2014
Tomorrow is Sunday for which we have a default quick lunch: frozen pizza. I would like to find a thin crust made with whole wheat and with less sodium overall. But since I do not have that, I will plan to keep the entire lunch within 350 calories. Supper is usually soup, often homemade. I happen to have a nice batch of great northerns already cooked up, so they will be the basis of a homemade soup. This is nice because, even though he is not wild about bean soup, my son can also eat this combination. We'll be having fresh carrots and romaine salads with this. Breakfast will be either hard-boiled egg or a Greek Yogurt. I'll take a Luna bar to church with me in lieu of the donuts proffered between services.
Last week I took a cooking break by making two large soups on Sunday: vegetable and chili. We ate from them for much of the week, and I am tired of cooked tomato. Monday we will have a pork roast done in the crock pot since I will be busy getting a tooth filled and on carpool for the afternoon. Tuesday we'll have leftovers. Wednesday supper is rushed, so we usually have either soup or burgers. Thursday is breakfast night, and Friday is pasta unless I still want to hold off on the tomato stuff.
Quite some time ago I read that Ethel Kennedy used a two week rotation of meals. Having a basic plan helps routinize planning and also helps us take advantage of nights when we are all available to sit down together. Now that I also cook suppers for my brother, it also helps us have the food ready for his visit. A meal plan REALLY helps with planning food for food allergic family members, too.