On Sundays, John and I review our calendar for the upcoming week so we can plan meals and sync up for the week ahead. Now that we’re into toddlerhood, one goal for 2017 is to have dinner together as a family at least twice a week. As Grant gets older, we’ll ideally have dinner together as a family most nights, but for now biweekly seems reasonable since Grant eats between 5- 5:30pm — and John and I typically eat closer to 7:30pm. However, it’s important to me for Grant to experience us all eating together and sharing the unique fellowship that happens around a table. Thankfully, Grant eats most things that we do. The issue with having dinner at 5:30pm is actually preparing it before John is home to cook with me. With this in mind, I’m intentionally building in some simpler meals (or ones I can prep ahead of time) for the nights we plan to eat together as a family.
I make our grocery list based on our meal plan, so I thought it might be helpful to record what dinners we ate – and liked! – the previous week… If it’s not useful for others then at least it’ll be for me to look back on for inspiration 😉
In other food news, Grant Man had his first donut this weekend, and it was such a hit he wouldn’t share with Daddy!
Monday – Turkey and Avocado Panini with Edamame Soup
I wanted a quick dinner for the three of us to eat together so I made turkey paninis and soup from my SkinnyTaste cookbook… This recipe is similar except I did not use mayo and used Swiss cheese instead of provolone because that’s what we had in the fridge. I also added tomatoes. We also don’t have a panini press and “frying” both sides of the sandwich in our cast iron skillet worked great. We also had SkinnyTaste’s edamame soup on the side.
GM’s dinner: “deconstructed” turkey panini
Tuesday – Tuna burgers from Trader Joe’s with roasted acorn squash and last night’s soup on the side
GM’s dinner: Tuna burger with green peas, zucchini and tomato
Wednesday – Penne Pasta with Chicken Sausage & Sun-dried Tomatoes
I made this recipe up based on ingredients we had in the fridge. Here’s the basic recipe:
Chop onion and chicken sausage. Heat olive oil in a large cast iron skillet. Brown chicken sausage and onion while pasta cooks. Add black pepper, salt, paprika, cayenne, and red pepper flakes to the onion/sausage… a few pinches of each. Remove onions/sausage from heat and add in spinach, sundried tomatoes, and capers until spinach wilts. Toss with pasta and add in lemon juice and a drizzle of truffle olive oil. The truffle olive oil isn’t necessary — we just had some in the pantry and it looked tasty!
GM’s dinner: Tuna burger, acorn squash, and zucchini (we cooked extra of everything on Tues. to have on hand)
These were delicious but instead of burritos, John heated the tortillas over the stove and we made open-faced fajitas instead. We also topped them with avocado.
GM’s dinner: “deconstructed” sweet potato/black bean burrito
Friday – Out to eat! …at 5pm since we went as a family 🙂
Saturday – Sumac Chicken with Cauliflower and Carrots
…except I didn’t know what sumac was so I replaced it in this Cooking Light recipe with half the amount of curry seasoning from Trader Joe’s and half the amount of turmeric. I also used smoked paprika and squirted extra lemon all over everything at the end. I also added everything to the roasting pan at once instead of adding the onions in later. The flavor was delicious, and Grant loved the carrots in particular when I heated them up for his dinner the next night. If I made this again, I would do the chicken separately or on the grill because it got a little dry.
We also snacked on roasted chickpeas on the side because we had a bunch leftover from the previous week. (These make a great snack throughout the week!)
GM’s dinner: I actually can’t remember what he ate because John and I had dinner after he was in bed. However, he had this same dinner the following night!