I spent most of Sunday afternoon playing in the kitchen. Since dinner was in the crockpot I was really mostly making things for the coming week. I'll confess that I was totally inspired by Cassie's post on how she preps food for the week. After I made our meal plan I realized that we wouldn't have much on hand for lunches and snacks. I get really frustrated when lunch time rolls around and I don't have anything that's quick and easy to make or reheat. (This is probably due to the fact that I often forget to eat lunch until I'm well past hungry.)
First up were some no-bake granola energy bites. Energy bites seem to be really popular on Pinterest and I had everything on hand for these except the wheat bran. It was an easy add to my grocery list. I've been noticing my energy had been taking a dip mid-afternoon and I think these might be a great snack. I know the ones I've sampled so far have been tasty.
Then it was on to making roasted red pepper relish. I pinned this close a year ago but hadn't gotten around to making it. I had been toying with the idea of making it and then when we were at the store we found a discounted package of red peppers that were slightly past their prime, but perfect for roasting and turning into relish. I don't have any firm plans for this. I think I'll tuck some into a grilled cheese sandwich or a turkey wrap. Maybe we'll have some with our steaks on Monday. It's something I can add to a bunch of things. I love flexibility.
That's what I'm looking for in lunches this week and, really, with meal planning in general. Flexibility is one of the four rules of meal planning Brittany talked about last week on A Healthy Slice of Life. If you are new to meal planning her post has some good tips. While I post my meal plan every week, we end up changing something at least once a week. Flexibility FTW!
Here's how this week is shaping up:
Monday: Grilled steaks and potato salad.
Tuesday: HOCKEY NIGHT! We have tickets to both the bronze and gold medal 2013 IIHF Women's World Championship games. Hockey double-header! So, we'll be eating overpriced food at at the arena. ;-)
Wednesday: Hoisin pork with rice noodles -- Jenna told me I had to make it. I'm listening)
Thursday: Leftovers and/or freezer meal.
Friday: Pizza night (homemade this week)
Saturday: If Lee's not home (the current plan since his Saturday plans last week were cancelled), Chinese take-out. If he is home... maybe spaghetti and meatballs?
Extras: Following on my snacky train of thought from above, we like to snack on fresh veggies but we also really like dip. We've been buying those packages that you just mix with sour cream but we always end up throwing some away. When I saw this recipe for homemade ranch seasoning mix I knew I had to try it. I made a triple batch and it took less than five minutes. I'll need to play around with it a bit but I'm thinking about 1 tablespoon mixed with 1/3 cup of plain yogurt should make just enough for a mid-afternoon snack.
What are you cooking this week?