I sat down to write my weekly meal plan and the desire to cook by the seat of my pants bubbled up. That is the exact opposite of what I have been telling you here at Happy Eating Noises. Yet, after planning meals in detail for years, you can start to lose creative inspiration. It is hard to be motivated to create seven interesting dinners, all at the same time, 52 weeks in a row.
A few years ago, I decided to try planning a month’s worth of meals to consolidate those weekly efforts and save time overall. What a disaster! I had no interest in cooking or eating anything on that plan by the time I was done because it felt like a bad job. I just had to fill in the 30 blanks and I could go back to watching Mad Men.
To accommodate my changing moods about planning, this week’s meals include only four dinners cooked from scratch. The other three nights we will eat leftovers or whatever grabs my fancy in the moment.
One of the ways to learn to love cooking is to be flexible with yourself. Give yourself room to plan in a way that helps rather than hinders you.
On tap this week:
Breakfast for dinner
I have been wanting to try baked eggs on greens and found this recipe to sample. Doesn’t it look lovely.
Five treasure fried rice
Maple mustard pork chops, onion mushroom orzo and roasted brussel sprouts
Grilled sausages with sauerkraut, oven baked fries and veggies from the box, because it feels like summer in Northern California!
Leftovers or takeout depending on the mood
Chili and brown rice from the freezer