My sister and I were talking tonight about the challenges of adapting to life with kids, especially if life doesn’t fit into a 9-5 package. It got me thinking of the difficult shift we had to make when Hubbers started working away. It required some serious adaptability and planning to keep on top of things and at times it has felt pretty overwhelming. Thankfully, we are pretty adaptable and I pray that organization is a skill that can be learned at any age.

We were also discussing how easy it is to start eating like crap if you aren’t prepared. Lack of sleep, no planning and just feeling utterly overwhelmed can get the best of any parent. Hell, I know single folks that have a hard time eating well so lets not discriminate. Eating well is a challenge for everyone and one of the reasons I wanted to share the meal planning I do. I have had years of practice to help me stay on track and it has saved my ass more times then I can count. There is nothing more reassuring then knowing that no matter how sleep deprived and stupid I am I can stumble over to the fridge, read the menu and make a meal. My life may be utter chaos at times but there is always a meal on the table and that in itself is a reassuring piece of sanity.

So in amongst all that chaos here’s what we ate last week. I’m behind in posting my recipes for my meal plans so I apologize and hopefully I’ll get my sh*t together and get them posted ASAP:)

Monday

Breakfast – Waffles

Lunch – Picky Plates
Deli meat, cheese, crackers, pickles and some sliced fruits

Dinner – Caramelized bourbon onion sliders and veggies
We had these the night before for our son’s birthday but I was too busy to enjoy them so with the lovely weather they seemed like an awesome idea

Tuesday

Breakfast – Eggy buns
I added a few tbsps of cottage cheese to my scrambled eggs as I was cooking them. The cheese melted in and made the eggs super creamy and cheesy. On a toasted bun, with fresh slices of tomato it was a satisfying and tasty breakfast.

Lunch – Ham sandwiches

Dinner – Smokies and cut veggies

Wednesday

Breakfast – Cereal

Lunch – Tuna wraps

Dinner – BBQ’d chicken with broccoli and rice

Thursday

Breakfast – Breakfast pizza
My son requested pizza and picked cottage cheese and tomatoes to go on it… so this is what I made. 1 cup of cottage cheese, 1 egg and 2 tbsp of pesto blended together for a minute becomes an amazing creamy base for a pizza. Topped with deli turkey and cherry tomatoes it was a fun breakfast.

Lunch – Fish and Chips
We went out for lunch while in Nanaimo and unfortunately it was really disappointing. I didn’t tell the restaurant the problem so I don’t think it’s fair to post their name but personally I won’t be going back.

Dinner – Leftovers
It’s amazing how often we can make a whole meal from what just accumulates in the fridge. Always an appreciated break

Friday

Breakfast – Quinoa Patty Cakes
I have finally nailed this recipe and will have it up as soon as I can. It’s a combination of quinoa with shredded apples held together in a whole wheat pancake base. Super tasty.

Lunch – Tuna subs
Not really any different then a tuna sandwich but on a bun:)

Dinner – Zucchini and Tomato Pasta
Another recipe that I managed to work on this week. A creamy easy pasta with fresh summery vegetables that can come together in 20 minutes.

Saturday

Breakfast – Toast and peanut butter with strawberries

Lunch – Deli turkey and tomato quesadillas with salsa and plain yogurt

Dinner – Fish sandwiches
After the disappointing fish and chips I decided to change our original meal plan and make a fish sandwich that I knew would be delicious. I found a great site that explained how to cook fish perfectly and made a delicious tartaresque sauce.

Sunday

Breakfast – Mothers Day crepes and sausages
My dad and hubbers made us a lovely breakfast of crepes with fresh fruit salad and some locally made sausages. Very yummy and sweet.

Lunch – Leftovers
Yup managed to pull enough out of the fridge to scrape together another meal.

Dinner – Ribs, coleslaw and baked potatoes
We made a family cooperative dinner with my parents again. They supplied the ribs and I made the cilantro lime coleslaw that I use with my pulled chicken sandwiches.

So that’s what we ate last week. I was super happy to have hubby home for Mother’s Day (we bought flooring for the bathroom) and it was a great week with some amazing weather. Hope your weeks were equally tolerable.

Visit my Facebook page, My Weekly Dish, for more quick recipes and discussions about food and family.

Have a great week:)