10/17/2011

Meal Planning Monday

DSC_0041

After attending a weekend conference, Blissdom Canada, that found me dining on two rich dinners (at LUMA and Pangaea), hotel food and not-so-great-for-you snacks, I'm planning a week of cheap, cheerful and healthy dinners.

Root vegetables are at the peak of their growing season, so it makes perfect sense to take advantage of what's available now and plan a meal accordingly.  This week I have carrots, parsnips, squash, sweet potatoes, shallots, leeks and kale on my menu, meaning I'm taking full advantage of what's being sold at my market. And I'm making a few extra things, like the twice-baked butternut squash you see above.

What are you cooking up for dinner this week?  Anything exciting? 

 

Monday::  Root vegetable soup and caramelized shallot quiche

Tuesday: Dijon chicken, sweet potato fries, green bean

Wednesday:: Bowtie pasta with bolognese, mixed green salad

Thursday:: Butternut squash and barley risotto, kale chips

Friday:: Homemade pizza night with beet and goat cheese salad

Oct 17, 2011 8:16:18 AM | Strategies, Organizing, Tips & Tricks

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Jan Scott

Canadian food writer and party planner with a specialty in celebrations for kids.

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