{Meal Planning} Week Two Update.

I started out with semi-lofty plans for Week Two of Meal Planning, blogged about here. Really actually the plans were not semi-lofty, they were basic at best. And yet life got in the way. It seems work days around here get busier and busier as we edge towards the end of the school year. This week coming up, for example, I have two meetings after school on Monday, Tuesday, Wednesday, and Thursday (after teaching a full day) and I also have choir practice Monday, a wine club Tuesday (yay!), and a choir concert Wednesday. I'm already tired.

So, excuses aside, we did make one of the three planned meals for last week. We made the Spinach (and artichoke but we forgot them) Macaroni and Cheese:

Wednesday: Spinach and Artichoke Macaroni and Cheese

Recipe found here.

You'll need: 

• pasta (we'll use ditalini because we have it)
• diced onion
• garlic cloves (2 but let's be honest, we'll use 5)
• fresh spinach
• artichokes (jarred with marinade is good)
• whole milk 
• dijon mustard
• 2 cups shredded cheese (some mixture of cheeses TBD)
• 2 TBSP flour

It was pretty good but I will be making some adjustments to the recipe before we try it again, namely getting a more pronounced cheese and using more of the mustard to give it a "bite." 

We also had a mixed greens salad with olive oil and red wine vinegar, topped with feta. And milk. I'm still on a milk kick. 


Something that I didn't do on purpose but thought was funny about this picture - look and see for yourself. We do love Tennessee and the Vols but I didn't mean to have three power Ts in that picture!


So here we are, back to another week of meal planning. This will be week three and will definitely feature the ill-fated chicken pockets of week two (that Beamer at the chicken for, forcing us to go Outback tonight, referenced here). 




In second chances (for life and meals),