menu planning: week 35

I seriously need to get back to planning our menus.  The last few weeks we’ve eaten far too many Boca burgers, too much pasta with jarred sauce, and ordered far, far too many pizzas.  All of which are fine in moderation.  But when I can’t remember the last last time I actually made a meal from scratch?  It’s time get back to planning our menus.  Luckily, Jenna at Chive Talkin sponsors a weekly menu planning blogroll, so I’m jumping on board!

When I’m planning our menus, I tend to only plan out three to four meals.  I usually make enough so that we’ll have leftovers a-plenty (for a second supper or for Jesse to take to work).  On the menu this week:

1. zucchini, mushrooms, and sun-dried tomatoes with toasted pine nuts, served over brown rice. (yours truly)
2. black bean and sweet potato chili and vegan corn muffins. (Nava Atlas)
3. vegetarian paella (Donna Klein)

Saturday is always pizza night in this house.  If it’s a rainy, stay inside kind of day, the kids and I will make them ourselves.

It feels good to have a plan for the week.  The kids start back to school on Wednesday.  The laziness of summer is slipping away.  We’re getting back on a schedule, and it’s time for me to put a little bit of structure back into the kitchen as well.

(it’s the 35th week of the year, hence the 35 at the top. because I have all kinds of erroneous details like that taking up space in my brain)