The combination of continued food storage bankruptcy and my imminent return to the (part time) workplace makes it a good time to start meal planning again.

Monday: Masala simmer in the slow cooker — Trader Joe’s simmer sauce, farmers market cauliflower and potatoes (diced), a can of garbanzos (rinsed), and a handful each of frozen peas and unsalted cashews, served with Trader Joe’s naan and samosas, all available in the freezer section and taking up lots of room in ours!

Tuesday: Not your momma’s tuna casserole and string beans (from our garden) — It involves eggs noodles and boursin cheese and no canned soups with crazy ingredients. And it tastes awesome. I’ll post the recipe if there is interest.

Wednesday: Quinoa and Black Beans — A favorite in our house, and I have about 6 cans of black beans to show for it. Time to pare them down a bit.

Thursday: Cheese and crackers chicken, glazed farmers market carrots, and Whole Foods tater tots — Combine 1/2 cup cracker crumbs and 1/2 cup cheese in a small bowl and toss. Dip chicken in melted 1/3 cup butter and place in a lightly greased baking dish. Sprinkle cracker crumb mixture and salt and pepper over chicken. Bake at 350 for 30 minutes. Every 3 year old’s favorite!

Friday: Pizza night — Friday was always pizza night in the co-op dining halls we ate at in college. Keeping the tradition alive makes for a really simply and fun dinner to end of a hectic week and invariably keeps us for reaching for the take-out menus. This time of the year, we make at least one pesto pie with basil picked right outside our side door.

Saturday: Leftovers

Sunday: Dinner at the in-laws

Not only will this use up all of the fresh produce we currently have but it makes a nice dent in the pantry cabinet/freezer as well.