While meal planning is a great theory, the execution requires somewhat more self discipline than can usually be found in groups (at least in our group). This week, though, we've been pretty successful.
Monday - busy day with work/school followed by music lessons in nearby city until 6 pm. Well planned with a crock pot chili (meat browned Sunday night and beans soaked from Sunday afternoon).
Tuesday - school/work, home briefly, then two of us stayed home while the other two went off to soccer practice. Originally I had a meeting scheduled for later that evening and so planned a quick meal. Pork chops, brown rice and veggies (Rice made on Sunday night, added to the veggie dish right before serving).
Wednesday (today) - school/work and then an evening at home. Chicken pot pie (chicken and stock prepared on the unexpected Tuesday night off) with biscuit crust. Four small pies left over for the four of us to have for lunch at school tomorrow.
Thursday (tomorrow) - already put on the crock pot with the pork hocks (cured from Sunday night until tonight) to cook overnight. Tomorrow add sauteed onions and dried split peas for a pea soup and let it cook all day. Tomorrow is another soccer practice, but this time I have a meeting directly after school and the other three, plus two more, will be home briefly and then meet us (parent of the other two) at soccer practice after the meeting. No time to cook - will just get home and have dinner.
No school on Friday (in-service for the teachers, but the other two have play-dates scheduled). There are lots of leftovers - we'll probably finish them off that night.
From the farm:
Monday - ground pork
Tuesday - pork chops, broccoli, peas
Wednesday - chicken, peas, as well as butter, lard and milk in biscuit crust
Thursday - pork hocks, onions, butter for saute
A little heavy on the pork this week, but we're going to have one and a half *more* pigs in the freezer before the end of the month so we needed to make some room. We need to have more people over for dinner...