Weekly Menu: Jump Start Your Monday

A springtime menu and a few inspirational links that will get you in the “face the week” frame of mind. Plus, as always, there are a few tips on making the menu plan run as smoothly as possible.
Weekly Menu and Blueberry Hazelnut Cereal Muffins via FoodforMyFamily.com

I got up on the wrong side of the bed this morning. This may have to do with the undeniable fact that I went to bed feeling salty. It’s hard to start the week off right when your weekend wasn’t relaxing. There was no rest and recovery stage, and so hitting the ground running just feels forced. I have no choice in the matter. I have buried myself in a landslide of emails after spending more than a few days enjoying the San Francisco weather for IACP last week.

I’m not complaining, or perhaps I am, but I need a bit of a jump start this Monday morning. I’m starting by sharing a few things worth reading, worth gazing at, and worth the time it takes to get through your lunch hour. Plus, there are muffins over on Attune Foods [you remember, I work for them] that are genuinely worth mixing up as you start spring cleaning your kitchen if you are so lucky to be experiencing spring right now. These are kitchen sink cereal muffins to use up any odds and ends you have around. I ended up with a dark-chocolate–cherry combination and a blueberry-hazelnut with a sprinkle of cardamom (because I am cardamom obsessed still).


Monday – Roasted Asparagus and Spinach Quinoa Salad

Tuesday – Roast Chicken with Spring Orzo Pasta Salad

Wednesday – Spinach and Smashed Egg Toast with Homemade Ricotta

Thursday – Chicken Fajitas

Friday – Spinach Ricotta Lasagna


The Preparation Shortcuts:

1. Spring is good for spinach. You’ll find plenty of uses for a giant clamshell or a massive armload of bundles from the market or even the largest CSA share ever from the salad on Monday to the toast on Wednesday to Friday’s lasagna.
2. Use leftover roast asparagus (or make a few extra) to toss into the pasta salad for Tuesday. You can even whip up the entire salad and let it marinate overnight. This is one thing that gets better with age.
3. Make the ricotta on Wednesday. When sautéing the spinach, reserve some and refrigerate to mix with ricotta and eggs for the lasagna.
4. Season your roast chicken like you would for fajitas. Save the leftovers for fajita night, and just add a bit of extra seasoning and refresh in the pan after cooking the vegetables. It’s the easy, cheater way to get fajitas.

UPDATE: This post was published just before the news from the Boston Marathon today. My heart goes out to all the victims and their families, as well as the entire city of Boston as they deal with the event and the after effects.

Comments

  1. Oh I hadn’t seen The Hunger Games preview yet… soooo good!

  2. I was just telling my hubby how I always need at least one of my weekend days to “prep myself” for the week. When you’re gone, no matter fun or work, not being home and totally relaxed before the work wee is hard. But looks like you have a great plan for the week! I’m jealous!

  3. I love the idea of the “Kitchen Sink” Muffins – there are always random ingredients in my pantry/fridge that need to be used. Your combo looks/sounds delicious!

  4. The Chicken Fajitas recipe sounds wonderful. I am going to give it a try.

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  1. […] Here’s the plan-  I took some inspiration from Food for My Family’s recent meal plan. […]

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