Here’s our meal plan and reality for last week:

The Plan

Sunday | Pancakes, Bacon, and Scrambled Eggs
Monday | Ravioli with Homemade Pesto
Tuesday | Chicken Curry with Peas and Fairy Tale Eggplant served over Saffron Rice
Wednesday | Chicken Tikka Masala
Thursday | Island Chicken Salad with our Homemade Caribbean Jerk Rub
Friday | Copycat Wendy’s Spicy Chicken Fillet Sandwich
Saturday | Family Party for Jake’s Grandpa’s 90th Birthday!

The Reality

Sunday | Breakfast for Dinner
Monday | Tortellini with Homemade Pesto
Tuesday | Chicken Curry with Peas and Fairy Tale Eggplant served over Saffron Rice
Wednesday | Island Chicken Salad with our Homemade Caribbean Jerk Rub
Thursday | Chipotle
Friday | Macaroni and Cheese, Hotdogs, and Green Beans
Saturday | Family Party for Jake’s Grandpa’s 90th Birthday / My Mom’s Birthday / Peach Upside-Down Cake

Pancakes, Bacon, and Eggs

Sunday Jake made pancakes, bacon, and eggs. He’s the pancake master. I cannot make pancakes. It’s not happening. So I am in awe of his pancake mastery (he even made some for me on our first dating anniversary!).

He usually makes them from scratch, but this time we finished off the last of our Trader Joe’s Multigrain Pancake Mix. Which is not that awesome. But I didn’t have to make it, so I’m not complaining.

Homemade Pesto and Tortellini

Monday I made Elise Blaha Cripe‘s Homemade Pesto, which is made with almonds instead of pine nuts and adds roasted asparagus into the mix. I used the pesto on store-bought tortellini (the kind you get in the refrigerated section).

It was DELICIOUS, but I’m the only one that liked it. (Ugh!)

I’m going to have to make smaller batches just for me for lunches. But I’m not giving up on feeding this to the rest of the nest completely: I’ll bet they’ll be fine with it in things instead of it being the main event, like in Ham, Egg, and Cheese Rolls or spread on cheese paninis.

Yellow Curry and Saffron Rice

Tuesday was shrimp / chicken curry with peas and fairy tale eggplant served over Saffron Rice. The shrimp was for the kids and I; Jake got his own with chicken (he hates fish).

This dinner is super easy because it’s from a canned sauce. I could drink Trader Joe’s yellow curry, and it’s mild enough for the kids. It’s really just a matter of cooking the ingredients and throwing them into the sauce.

The fairy tale eggplant were tiny and cute and from our city farmer’s market. I just sliced them thinly, skin and all (the skin is edible in the teeny varieties) and browned them in olive oil a bit. They were delicious, but again, I was the only one that liked it. I miss Jonas being a fellow foodie. Everyone else liked everything but the eggplant bit. I think they weren’t into the texture, which was very similar to that of any softened squash.

As for the rice, I think it’s funny that just in June I was totally intimated by saffron. I even made it my part of the June Project Challenge to use it. And now it’s becoming something I would normally use! Just note that I used way less than the recipe called for this time around (just a pinch) and it was still a little overpowering of the curry. Next time I’ll only use two or three saffron threads. The lesson: fresh saffron is much more potent (or so I assume).

Island Chicken Salad

Wednesday was Jake’s favorite: Island Chicken Salad with our Homemade Caribbean Jerk Rub. He’d alternate eating this and wraps with the chicken every day if I’d let him.

Thursday Eliza went to dinner and a movie with Poppy (my grandpa), so Jake and I decided to relax and eat Chipotle burritos at home.

Mac and Cheese, Hotdogs, Green Beans

Friday was a total cop-out because I went out with a bunch of girlfriends and had to have dinner ready in a hurry. That said, macaroni and cheese with canned green beans is Eliza’s most requested dinner. Which makes me feel great about all of the hard work I do to make fancy things. LOL. I made hot dogs too, because it’s one of the very few forms of meat that Jonas is willing to eat right now.

Peach Upside-Down Cake

Saturday we went to Jake’s grandpa’s 90th birthday party (!!!) and went to my mom’s birthday party immediately after. There was a glorious amount of food both places.

I made my mom’s birthday cake, a Peach Upside-Down Cake. It might be my favorite dessert. Ripe, local peaches covered in gooey butter and brown sugar with a delicious cake underneath that has the texture of angel food cake’s and sponge cake’s hypothetical cake baby. Everyone at the party asked for the recipe, if that tells you anything. AND it was easy: prep for 10-15 minutes, bake for 45. Now you have no excuse not to make it (except, perhaps, for the sake of your waistline).

So…. last week’s meal planning was only semi-sucessful. I’m going to try my hardest to actually 100% follow next week’s plan, which looks like this:

Sunday | Copycat Wendy’s Spicy Chicken Fillet Sandwich
Monday | Chicken Tikka Masala
Tuesday | Chicken Carbonara
Wednesday | Cheese Quinoa Burgers
Thursday | Leftovers
Friday | Rehearsal Dinner / Leftovers
Saturday | Wedding

What have you been eating lately? What do you really want to make next week? Do you have links to recipes you think we’ll like?

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