I can't explain it.
Granted, the month's not over, but I'm usually scraping the barrel right about now.
And we've been eating well.
Blackberries, even.
(Doesn't everyone get as excited as I do about blackberries in January?)
One of the things I'm trying to improve upon in my weekly meal-plan is lunch planning. In the past, I have only planned a dinner menu, and while the Smalls are happy with turkey or PB&J every day, I'm not quite as impassioned.
Granted, the month's not over, but I'm usually scraping the barrel right about now.
And we've been eating well.
Blackberries, even.
(Doesn't everyone get as excited as I do about blackberries in January?)
One of the things I'm trying to improve upon in my weekly meal-plan is lunch planning. In the past, I have only planned a dinner menu, and while the Smalls are happy with turkey or PB&J every day, I'm not quite as impassioned.
Last week, I made this, using things that I had on hand from previous dinners.
Left-over couscous and chicken from the Basil Orange Chicken meal.
Arti hearts from the homemade pizza.
Green beans from the Sweet and Sour Chicken Stir-Fry.
Olives and tomatoes from Taco Night.
Feta because it's cool like that.
I hauled Calvin off to kindergarten, arranged the remaining two into nap-time beds and whipped this together in less than five minutes, and that includes a quick dressing of lemon juice, olive oil, salt, pepper and oregano.
It was divine.
The lesson here (for you and for me)?
Take a second look at those left-overs and free thyself of remnant, lukewarm chicken nuggets.
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