In Wisconsin, the air is cooling off and the leaves are beginning to change, signifying a new season is approaching with each breezy gust. While it's still very much summer here in Oklahoma, and temperatures are still well above 90 and even reaching triple digits fairly regularly, school has started and the smell of freshly sharpened pencils reminds me of Fall. With that in mind, how does one plan a menu? In between seasons along with new and busy schedules dictate a kind of transistion...a bridge to Fall.
Quick and easy weeknight meals, plan-ahead meals, even slow cooker suppers are the focus of the upcoming weeks and months.
September is also a good time to think about joining or starting a meal swap. The convenience of having something already prepared far outweighs the slightly extra work of having to prepare it. A meal swap makes it even easier to have pre-made meals, by allowing you to make one meal 4 times, all at the same time, but you get 4 different meals to eat. It's like magic!
Monday: Parmesan Orzo and Meatballs, fresh crusty french bread
Tuesday: Veggie Fried Rice, cheese wontons (optional)
Wednesday: Oatmeal Pancakes, fresh fruit, pure maple syrup
Other toppings for pancakes include yogurt, peanut butter, or applesauce--think healthy, get creative!
Thursday: grilled steak, oven-roasted sweet potatoes, steamed sugar snap peas
Friday: 15 Minute Mozzarella Chicken Sandwiches, fresh orange wedges, baked chips
Saturday: Pizza Night
Monday, August 30, 2010
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