What's For Dinner? & Today's School Lunches

I want to begin by saying that my prayers go out to Moore, Oklahoma.  In my heart and in my mind, I can all too well imagine the panic and terror of having my children trapped in their school, or anywhere away from me, at a time like that.  I empathize with those parents who are still standing there, never leaving, waiting for their child's name to be called.  My heart is breaking for all of you.  I am so sorry for those of you who have lost loved ones.  I am so sorry for those whose loved ones have not yet been found.  I am praying for you as you wait, as you search, as you hope, and as you reunite.  

It was bittersweet as I walked my babies to school this morning. It was hard to let them go when all I wanted to do was hold them tight, but let them go I did, and here is what they took for lunch...

This is a pizza "lunchable"...Homemade whole wheat flat bread cut into wedges, 2 frozen organic pizza sauce cubes which will be thawed by lunch (I freeze these in a mini muffin tin), fresh shredded mozzarella, & 1/2 an organic pear.

What's For Dinner?

I'm not sure how others do this, but I've settled into a pretty comfortable pattern around here.  I pick from a small pool of meals, making many of them every week. To be honest, it is a wonder to me that my family doesn't complain of having the same meals over and over, but I guess it's enough variety for them...for now.  Every once in a while I do throw a new meal in, mixing things up a bit.  

These are the meals that I choose from, and what I need on hand to make each one...

-Black Bean Tacos (dried organic black beans, homemade tortillas, lettuce, tomato, plain organic yogurt, bell peppers, & fresh cheese) I usually pair this with a simple organic cilantro lime brown rice.

-Falafel (falafel patties, tzatziki or toum, & homemade flatbreads, cucumber, lettuce, tomato, onion)  I typically pair this with a veggie, or a veggie & baked potato. 

-Pasta...we have this twice a week, usually.  Wednesday is pasta w/marinara (organic pasta, organic marinara, fresh loaf of bread from Great Harvest, & salad) & Saturday is pasta w/ a drizzle of oil, fresh zucchini, and freshly grated aged cheese.

-Bob's Red Mill 13 Bean Soup (bag of soup mix, fresh organic tomatoes, organic garlic) & fresh organic sourdough from Whole Foods.

-Spanish Tortilla (potatoes, spinach, herbs, eggs, cheese)  I serve this with a salad & fresh bread.  

-Pizza...lately the kids have been loving Mushroom Kale Pizza, but here is another pizza link. I buy 2 GH whole wheat pizza doughs every week, and the toppings.  For Mushroom Kale, I need mushrooms, kale, garlic, cheese, and nonGMO canola.  I may also use spinach, onion, & sauce.  I serve this with a fresh salad.  

-Fried eggs, always served on a bed of fresh organic spinach, and either on organic or GH toast or with a baked potato.

Keeping the necessary ingredients on hand to be able to make the above meals, means that I have a pretty versatile number of meals on hand.

I also throw in meals like Beans & Cornbread, Potato Soup (no dairy), Vegetable Soup, Grilled Portabellas, & Kale Ratatouille.  I will also 
top a baked potato with leftover 13 bean soup, and serve it with a salad and veggies.  

I always stock organic dried beans, all varieties, and organic rice and quinoa. 

I replace these things as needed, usually buying a little in bulk every week, so that I don't run out.  I do the same for organic steel cut oats, raw honey, and granola ingredients. 

It makes my grocery planning pretty simple.  Of course, there are so many other things that I always stock, as this isn't a complete list, but just meant to give an idea.  This works really well for us, and the kids usually say "Yay!  I love this meal!" to whatever it is I'm making.  They've not once complained that it was "THIS AGAIN", and they usually pig out.  :)

In case you're wondering, tonight is Black Bean Tacos.   

Have a great day!