Every now and then it's a good idea to look through your freezer and refrigerator and plan meals that will let you use up food that you've been storing. I've been good about this all week. We've had home cooked dinners, complete with entrée, salad and two veggies, and occasionally I've added a starch or soup to the mix.
All that cooking got to me. Tonight we went out to dinner.
We have a Greek restaurant in the Chicago suburbs that is incredible! I had moussaka tonight.....eggplant layered with a tomato/meat sauce, topped with a thin layer of cheese sauce. Yummmmmmmmmm! It was worth ignoring my diet!
My family seems willing to leave meal planning in my hands. Each week I ask them for their input, and each week they horse around and make jokes and walk away without giving me any suggestions. THIS week, we will be having BEETS for dinner. I plan to pick all the things I like that they don't like. Perhaps then I'll get a little help with the meal planning.
I think a lot of women get to this point after four months of cooking cold season meals. We end up repeating old standbys and get tired of cooking the same thing again and again. I've tried to add new meals into the mix to keep our diabetic diet interesting, but there are times when the demands of the day require something quick to fix. Tuesday I cooked 8 ounces of vermicelli and added a tiny jar of sun dried tomato pesto to the pasta, and served it with Caesar seasoned shrimp and a big salad. It wasn't the best choice in terms of carbs, but it was a quick warm dinner.
Have spring or summer meals begun sneaking into your meal plans? A couple of years ago I noticed that we were shifting the seasons in our kitchen. The grocery stores make almost everything available year round, IF you care to pay for it, so we were eating watermelon in the winter, and corn on the cob. I recall reading somewhere (come to think of it.....it may have been here in a comment to an earlier post) that our bodies need the vitamins and minerals that come from fruits and veggies that are in season naturally, so we've tried to stick to that theory this year. But....I'm ready for spring to rear it's head. I'll make cooked red cabbage once more...and that's it!