This past week, our challenges were these: (1) out of the house/busy every day from Tuesday-Friday. (Very unusual around here and definitely a challenge to from-scratch cooking). (2) Power outage from 4:00 p.m. Wednesday until 9:00 p.m. Thursday (freak 10-minute storm...did some definite damage). (3) Hubby out at book club meeting on Thursday (told me about it sometime earlier in the week).
What sorts of food did we have to work with? Well, we had LOTS of milk after the power outage that needed to be eaten/consumed/cooked faily promptly. I had a few half gallons with dates of Feb. 13th (the day after the power came back on). Some sausage thawed in the freezer, so that suddenly became a menu necessity. Some chicken suddenly needed to be eaten as well. Nothing outright spoiled, but I figured that if something was almost thawed, it shouldn't be re-frozen....
Breakfasts included lots of homemade yogurt towards the end of the week (from the milk that needed consuming) as well as lots of egg-related items Friday and Saturday. Lunches were sort of random.
Sunday: Tofu Stir-Fry with snow peas and regular peas (they liked it!)
Monday: can't remember
Tuesday: Creamy Peanut Chicken, green beans, rice
Wednesday: to church for dinner (good thing since we had no power!)
Thursday: still no power: pb&j for dinner, along with chips and grapes
Friday: Spinach Tiropites, sweet potato fries, bananas
Saturday: Homemade Calzones (using up some sausage); Homemade Vanilla Pudding (using up some of that milk!)