The first week of the month has come and gone quietly. There was an equal balance of astoundingly delicious recipes (homemade chicken stock) and not-really-worth-repeating experiments (cranberry coffeecake). Although the slow cooker got quite a workout this week and still occupies the counter, despite its work being done… 3 days ago.
Cooking chicken in the crock pot, making homemade stock and then making a pot of beans (yes, the whole package of kidney beans) kept the mighty slow cooker busy. In the end there wasn’t much chicken, nor much stock, but there is roughly the equivalent of 10 cans of kidney beans sitting on my counter.
Why do I do this to myself?!
To divert the attention off of my lack-of-lesson-learning self, may I bring attention to the fact that the cranberry macadamia coffee cake was a bust? The Boy is the only one eating it. The Girl tried it, but chose oatmeal every other morning. I tried some too, but broke out into a rash the following day and that’s certainly not helping the cause.
Not sure if the rash is an allergic reaction to the coffeecake, or has something to do with my body overheating when I’m exercising, but I’m going with the food allergy excuse (because it’s easier to blame allergies than to concede that my altered recipe really just wasn’t that good).
This should be interesting week with a recent change of events. Mr. Crumbs was able to book a last minute trip to see his family back East, so we’ll be without the stomach of the family for four dinners and he’s coming home to leftovers. It’ll take all the strength I have to not have peanut butter and jelly and salads for four nights because cooking a big meal for the kids and myself just isn’t fun. Nor is making three of his favorite dishes while he’s away. However, if the sole motivation is to have something in the fridge for when he comes home Monday, I’m clinging to it.
Here’s the plan for the week, subject to change as the mood strikes us when the munchkins and I are left to our own accord.
Breakfast
Apple Cinnamon Muffins – welcomed after the unappetizing coffeecake, I’m sure
Lunch
Concentrating on bean and cheese wraps and peanut butter & bananas – all on naan bread. My step-mom made a delicious Greek dish last week and served it with naan bread. I haven’t been able to shake the craving for more since. There also may be a snacky lunch tossed in, depending on how many granola bars we have left.
Dinner
(S) Fellowship Lunch / Bringing Strawberry Pretzel Salad and a broccoli salad that’s replica of a local deli – absolutely amazing if I do it right; Family Dinner
(M) Labor Day / Grilled Hot Dogs (homemade buns, corn on the cob, Greek pasta salad)
(T) Mediterranean Beans & Rice
(W) Leftovers
(T) Bacon, Lettuce & Tomato Sandwiches (homemade bread, either pesto or homemade ranch dressing for condiment)
(F) Homemade Pizza
(S) Tri-Tip Tacos (leftover tri-tip, homemade tortillas, coconut rice, salsa, southwestern corn, salad)
What’s on your menu this week?
This menu is shared with OrgJunkie and StoneGable.
