This week on the menu!

Happy November and DST! (Why are we still doing this, please tell me?!)

I write from the lightness of the day and well into my second month of my sabbatical. I’m starting to enjoy myself a bit more now (and am deep into my third podcast (Exposed) which is honestly making me reconsider reactivating my law license to fight because this story is insane), but trying to keep the routine of posting my menu plan on Mondays for those three people (YES, THREE!!! I love you so much, thank you) who have told me they enjoy it.

I owe you updates first! The Vegetarian Pho that I planned for last week was a smashing hit. I can never find star anise, so I used Chinese Five Spice Powder as a substitute and it turned out so great. The depth of flavor, especially for a vegetarian meal, was incredible. I added some tofu croutons (another Mark Bittman recipe) for protein. I’d probably think of more veggies to add to it (baby bok choy??) next time, but loved this recipe and will make again. And it looked so pretty in the pot!

This week:

Sunday: Tried a new recipe last night, but they liked it! Baked Gnocchi with broccoli was a hit. Also, I liked this one because it was simple, fast, and required only two pots: one to blanch the broccoli and gnocchi, and one to go into the oven.

Monday: Cheesy pinto beans This is another one that’s new to our family, but we are HUGE fans of the Budget Bytes recipes and site. I’ll serve with rice and perhaps corn muffins. (I realize as I write this that I started this blog in 2014 when I had one child and was a lawyer. That one child is almost TEN, and guess what, she makes those corn muffins without my help now!!!! I’m also not a lawyer anymore. What a decade!)

Tuesday: Vegetarian Stuffed Peppers Another new one! Will report back on how the kids like it.

Wednesday: OK, phoning it in a smidge. My kids LOVE fish sticks (or, for my vegetarian, faux fish sticks), so I am doing that, but I’ll do my own salmon bowl. I’ll throw some rice in the cooker and serve that and some more broccoli on the side.

Thursday: Girls’ dinner! J is traveling for work so I am thinking of making a board for us and having a girl dinner. Cheeses, crackers, some fruit, salami for Z, garbanzo beans for A, pickles for all of us. Sound perfect!

Friday: I’m breaking from my typical vegetarian fare and let Z pick the dinner. I’m going to make my mom’s Swedish meatballs and some buttered noodles. I googled for other recipes, but I know that my kiddos like this one, so I’ll stick with the tried and true here, even if I generally have graduated past meals with cream of mushroom soup in them. #midwestisbest, right?

Saturday: Leaving this as a TBD and will do whatever sounds good!

Hope you all take some time to crunch a leaf or two and appreciate these crispish fall temperatures. I’m about due for my second walk of the day! ‘Til next week!

(As an aside, I’m contemplating doing a separate post along how I do my menu planning and grocery shopping. I love it so much, but I know some people don’t really enjoy it so much, so perhaps some tips might help you?)