I am here, or at least I was 3 hours ago, and my children? They’re home in the frozen tundra with my sister trying to stay warm. While it may not be warm here, it is not 5 below. I will not complain, even when it rains every. single. day. Just because I’m here in California with Ole for work doesn’t mean that menu planning for home didn’t happen. On the contrary, our menu plan became even more detailed, right down to breakfast and lunch options, pre-made meals and baking instructions for my dear sister as she braves the world of single parenthood and gets a bit of a birth control boost this week. I return home Wednesday afternoon, while Ole is staying through until Friday for the remainder of his conference, so this entire week is all about having it ready to toss in the oven to make things as easy as possible for both my sister Rachel’s and my own sanity.
Monday – Freeze-ahead lasagna primavera, salads and bread
Tuesday – Sweet and sour chicken: chicken and sauce already made separately, just needs to be heated and vegetables and rice steamed alongside it.
Wednesday – Shrimp pasta bake with steamed vegetables
Thursday – Salad bar style salads with: pre-cooked chicken, tomatoes, cheese, carrots, spouts, cucumbers, peppers, sun-dried tomatoes, scallions, croutons, bacon bits and sunflower seeds and a variety of dressings
Friday – Frozen chicken stew and bread: We’re planning on making it to the Holidazzle parade downtown, so something quick to make and faster to eat is going to be key.
Recipes to look for here at Food for My Family this week: shortbread that I promised last week, but I have it with me here in San Francisco and am ready to give you the full disclosure. I’ll also be sharing a post on steak au poivre with pictures from our guest photographer and dinner guest for the evening, Joel.