Don't know about you guys but this week is going to be a little rushed for me. On the one hand, there's supposed to be a gigantic-ish freezing rain storm on the way this weekend. On the other hand, I have to work all weekend so....that sucks. I love snow and storms when I get to stay home, snug as a bug in a rug, and listen to them but gee, amazingly, I'm not so fond of them when I have to get out in them.
But that's okay. This is exactly the weather and situation the slow cooker was designed for and let's all remember to be thankful in our prayers tonight for whomever invented the blessed thing.
The Way it Works:
The way I work my plans is the opposite of most meal plans. This is not a concrete day by day, meal by meal, snack by snack down to the minute food plan. What works for me is to prepare for the week a pot of soup, bread from scratch, a sweet of some kind, and have readily and easily available the ingredients for a specific salad, breakfast, snack foods, and six dinner menus for the week. I add the salad and/or soup to many meals each night to add veggies to our day. I have shopped for the groceries and prepared any veggies I need to like washing and cutting up carrots and celery for snacks, greens washed for the salad and its components in baggies in the crisper so that grabbing and throwing these items together is a snap. My meal plans for dinner can be made on any night of the upcoming week as we want them and have time to prepare them. Having soup, salad, homemade bread, and a sweet made in advance round out nightly dinners, make great lunches, and don't leave me scratching my head wondering what to pull together each day and ordering a pizza instead of eating in. My goal is to have a variety of from scratch "clean" foods easily fixable so we don’t get bored, and also to make the most of nutrients, without specific calorie counts, but including good oils, quality protein, and plenty of fiber from complex carbs.
Because of my job, I work 12 hour overnights and those are usually clustered around the weekend so I look at the grocery ads on Wednesday, shop Wednesday or Thursday, and prep Thursday or Friday. But that's just because of the way my work days fall. Anyone else following this idea would want to shop/prep/cook more heavily around their days off, whether that's mid-week or the weekend.
(Recipes that are here on my blog that I will be using have links.)
Breakfasts: Scrambled Eggs & Toast; War Eagle Mill 7-Grain Hot Cereal w/Berries, Cheerios & Milk
Snacks: Carrot & celery sticks w/homemade Ranch Dressing, oranges, & apples
Sweets: Magic Cheesecake
Soup and/or Salad of the week
Soup and Salad of the week
Meatless: Purist Mac & Cheese
Marinated Vegetable Salad (salad of the week)