June is a crazy month around our house…Never mind that Teacher Rob is up to his eyeballs in marking (stuff that should have been handed in in February, March and even some from November!), preparing for report cards and all that, but it seems that every activity that goes on all year, wraps up in June. This week wraps up a few things, but that makes for a bit of a crazy week, what with Athletic Banquets and Dance shows, baseball games and gymnastics, Fun Day at school, doctor’s appointments, haircuts.
Why, then, on what feels like the craziest week since Christmas (darn good thing Christmas is in December!), have I decided to defrost the freezer?? Well, first of all, it is finally warm enough to want to have the freezer open all day! And, more importantly, the freezer is almost empty (well, it is empty, now!). Normally this is a chore I leave until August (we just eat down what is left in the freezer in July, and then defrost in August). However, April and May were so crazy busy, that we ended up “eating down” the freezer in May instead of July this year. So, before I fill it all up again, I figured I had better get it defrosted. It did make it easy to plan this week’s menu tho’! Just went through what was left (that I had transferred to the smaller freezers) and made a menu!
So…What will we eat this week? Things that will lend themselves to leftovers for lunches, I am hoping…Well, except for maybe the pork chops, since there are only 5 of those!
- Today (Saturday): My version of Italian Pasta Bake (a recipe a friend got from “All Recipes”, but the pound and a half of cheese was something I just couldn’t do, so I made many changes…see the recipe at the end of this post), and Caesar Salad.
- Sunday: This is the Dance show, so I am not cooking! We will be out at Rehearsals all morning, and then the show! Out for dinner we go!
- Monday: Salmon Pasta Salad, with broccoli and cauliflower and Santa Fe Salad. And mocha iced vanilla cake for dessert (because I found some icing from a few weeks ago in the freezer!) …Tuesday lunches will be turkey Santa Fe wraps, because I have just enough turkey breast in the freezer to make lunch wraps for everyone, but not enough for supper!)
- Tuesday: Baked Chicken and and rice casserole (for daycare we are having chicken and rice for lunch, so I just make double the rice and the chicken, and then make the casserole in the morning so it just has to go in the oven when we get home from school…Means it is ready just in time for everyone to eat before heading off in 5 different directions.
- Wednesday: Crust less Salmon and spinach quiche (and if the boy turns up his nose, he can always have leftovers)
- Thursday: “Make your own Sandwich night”, not everyone is home over the supper hour, so there will be leftovers and fixings for sandwiches, but you are on your own (yes, even if you are seven, altho there will be a grown-up to help you cut things and run the toaster)
- Friday: Lamb burgers on the BBQ wrapped in whole wheat pita, with Greek salad and tzatziki, and Greek roasted potatoes if you’re lucky~
And on Saturday, I am out for a 10 year reunion of our Baby Group, so the family will be foraging without me! I will be dining with my fellow mums on appies (from some lovely take-out menu! I believe Greek got the vote) and enjoying wine and grown-up chitchat that will no doubt revolve around school PACs, baseball schedules, social housing developments, School fun fairs and who still won’t eat what (and any camping plans that may have been made for the coming summer)… 10 years…Wow!
A quote from the Invitation:
4. Drain pasta, return to pot. Add cottage cheese mixture and stir well. Spoon into prepared lasagna pan. Spoon sauce over noodle mixture, and stir in. Sprinkle mozzarella cheese on top and garnish with sliced kielbasa. Cover with foil and bake in 375F oven for 30 minutes. Remove foil and continue baking (now at 425F) for 5 minutes, or until cheese is bubbly and beginning to brown. Remove from oven (with oven mitts!) and let stand for 10 minutes before serving.