Sunday, May 31, 2020

What's for Dinner: May 31 - June 6

Looking for dinner inspiration? Here's what I've planned for dinner at our house this week!

Red Heart and Man Hanging Drawing | Photo by Nick Fewings via Unsplash


Like many of you, I'm sure, my heart is heavy today.

I'm outraged by the events in Minneapolis. I'm torn between this overwhelming need to get in the fight and to play it safe for the sake of my family.

Our 5yo is observant enough to pick up on the vibe in our house... that we're not telling her the entire truth about what's happening in the world. As any 5yo would, she's asked us countless questions -- good questions -- to try and understand. And we're doing our best to answer those questions without breaking her spirit... without chipping away too much of her innocence.

As a child, she has a right to that innocence. As her parents, we have an obligation to protect that innocence for as long as possible. But we also have an obligation to guide her on a path of empathy, tolerance, and kindness... to learn how to stand up for what's right even if you're scared. And she'll never learn those things if we don't start telling her the truth.

Now... I haven't figured out a good way to transition from this post's weighty beginning to what's coming up next. So I'm going to stop trying. If you've made it this far (thank you) and want to see what I've planned for dinner at our house this week, then keep reading.

But first...

Notes from Last Week

  • For Sunday's Cheesy Taco Pasta Skillet, I used my own taco seasoning recipe and used ground turkey rather than ground beef. I had homemade chicken broth in the freezer and used a can of fire-roasted diced tomatoes with green chilies in place of the regular diced tomatoes and the separate can of green chiles. 

  • For Thursday's Thai Pasta Salad, I used soy sauce instead of liquid aminos and regular rotini pasta rather than garbanzo bean rotini pasta.

  • For Saturday's Linguine with Roasted Eggplant, Grape Tomatoes, Garlic, and Olive Oil, I skipped the linguine and used rotini because I let our 5yo choose the pasta shape. Since we had some kale from our farm share, I shredded that and sauteed it along with the rest of the vegetables. I served the pasta along with freshly baked Peasant Bread and HOMEMADE BUTTER made from unopened heavy cream that hit its sell-by date. 

Now let's shift gears and talk about what I've planned for dinner this week.


A Week of Dinners: May 31 - June 6

  • SundayMonterey Chicken Skillet

    We were finally able to get most of the protein I ordered in our last Peapod order, so we have chicken in the house/freezer again.

  • MondayTuna Patties with French Fries and Roasted Beets

    Another thing that finally showed up in our Peapod order? Canned tuna! Rather than subject my family to tons of Tuna Casserole that I had to eat growing up, I'm going to try a recipe for tuna patties that sounds really easy to pull together. Plus I'll roast up the beets we received in our farm share to go along with the French fries.

  • Tuesday: Pasta with Spicy Italian Sausage, Onions, and Broccoli Rabe

  • Wednesday: Leftovers

  • ThursdayCilantro Lime Chicken Fried Rice

  • FridayWhite Pizza with Fresh Arugula and Prosciutto

    Hopefully, the arugula was received in our farm share holds up until Friday. If not, then we'll need to make a quick change on the pizza toppings!

  • SaturdayScallion Pancakes and Lo Mein

If you're interested in adding more salads to your dinner rotation, then check out my latest recipe round-up.


Need Help Menu Planning?


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One year ago: 40 Before 40

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