There are scheduled and unscheduled meal plans, and then there are the ones that are somewhere in between. Over the past month I've fallen into the latter category. I'm not exactly unscheduled, but I'm not precisely on a schedule either. I know what we've got going on and how much time I have to cook on any given night. I know what's in our fridge, freezer, and pantry. But cooking has largely been left to deciding the day of, rather than a week or two before. It's depending largely on how well I slept the night before, how my family is feeling, what kind of leftovers we have in the fridge, what my mood is, and what sorts of meal starters are in our freezer.
This week we are down to a potato, 5 mushrooms, a bunch of onions and garlic, 3 sweet peppers, 5 good sized carrots, 2 heads of romaine, and quite a few frozen vegetables of differing variety. We also have lots of canned goods- beans and fruit, and lots of meal starters in the freezer- various cooked proteins, stocks, and wraps. We are fully stocked for raw proteins as well, but I'm trying to free up space in my freezer for a good quantity of cooked turkey I expect to have after Thanksgiving.
Another post coming this week is a conversation about iron deficiency anemia. I found out late last week that my second son has very low iron, so my meals are reflecting that. This dinner pairs vitamin C (found in the potatoes and peppers) with many sources of iron- heme, from the beef, and nonheme, from the beans. We'll talk more about that later though.
For dinner this week we are using up as much fresh food as we can so it doesn't go off, and whatever meal starters I have kicking around in the freezer and pantry will make up about half our meals.
What are you eating this week? Enjoy your kitchen, and be well, friends! I'll write more soon.