I’ll blame it on the jet lag from our trip over Spring Break last week but I totally flaked yesterday and forgot to do my menu plan for you all this week! So here it is Tuesday–but better late than never right? Our spring is getting busier several days a week as the kids have started back with swimming clinic and we don’t get home until almost 7. It takes some serious meal planning to be ready for dinner shortlly after we get home. So far, so good though.
One bonus to having my meal plan done so that I know what we’ll be having is that I can do the prep for much of the meal ahead of time. Like yesterday. I set the timer on my rice cooker so that the rice would be nearly done when we arrived home from swimming. And I washed and prepped the asapargus and put in a dish so all I needed to do was steam them for a few minutes in the microwave when we got home. And I even prepped the salmon ahead of time. I actually had some of the pecan crumb mixture in my freezer (so handy to make a double batch and have in the freezer!) so I put the salmon on some foil, prepped it with the topping ingredients and sealed the top to make a litle “packet”. When we got home, all I needed to do was pull it out of the refrigerator, pop onto a baking sheet and bake in the oven as instructed. We had dinner on the table in about 20 minutes! Even just a litle bit of prep work ahead of time can make a big difference when it comes to the dinner rush hour. Prep work can be done in the morning too or sometimes the evening before. Maybe you’ll start thinking of little bits of time where you can squeeze in some meal prep too!
Now on to the meal plan. Here’s what’s on our menu this week for us:
Monday: Pecan Crusted salmon, steamed asparagus, rice pilaf
Tuesday: Reuben panini sandwiches (to use up corned beef from St. Patrick’s Day on Sunday) with cut up carrots and cucumbers as a side–simple!
Wednesday: Chicken & Clam pasta (I need to write this recipe up for you all!, garden salad
Thursday: Chicken Caesar salad using rotisserie chicken
Friday: Homemade Chicken Noodle soup (using carcass from rotisserie chicken)
What’s on your menu this week? For more menu plan ideas, check out OrgJunkie!