It's another Sunday night. My husband just informed me that he will not be home for dinner tonight. As usual, I will save him a plate for when he does get home. That doesn't however, change what the rest of us will have for dinner.
I decided to do my grocery shopping today will Jack, my youngest was at a birthday party. That way I could also take advantage of the bonus points offered for the weekend only. I prefer not to shop on the weekend, as I do have an option. It's alot busier Sunday afternoon that it is Monday morning. So, last night I took my calendar and store flyers to decide on my week of dinners. Football season is now over that's two nights a week that have temporarily freed up.
Another thing to account for when making a mealplan division of labour. What time do you and your partner get home. Can someone start dinner before the other gets home? If one person cooks, does the other clean up? Are their older children that can participate? All of this is more specific to each family. In my case, my children are too small to cook, but will help set the table and will usually clear their plates. My husband's schedule is variable. He will usually tell me on a day-to-day basis whether or not he will be home. Sometimes that changes what's for dinner, sometimes it doesn't. He will always have a plate to heat up when he gets home, and leftovers make it into his lunch for the next day. If I have more leftovers than that, I will freeze them in lunch size portions and label them. I pull them out of the freezer the night before he needs them for lunch.
So, what's for dinner tonight?
Slow cooker roast chicken, rice and salad.
I wanted to make another whole chicken for two reasons. One: I like the idea of having a Sunday Dinner. A roast or whole chicken where the leftovers can be used for sandwiches and such. And two: I'm planning a homemade soup later in the week, and I wanted the leftover chicken. Hmmm, maybe that's the same reason.
Regardless, I place the chicken in the slow cooker and turned it on high. I added a little water, lemon juice and Greek seasoning. I let it go for 4-6 hours. I'll them put it in the oven for 20 minutes or so to crisp the skin. I used the same Ginseng fed chicken I did last week. Ginseng is an antioxidant believed to help metabolize carbohydrates.
Now that shoulf get us on the right foot for another busy week.