Sometimes you just need to dial back the cooking and make the week as simple as possible. Often, I use menu planning as an excuse to try a new recipe or to push my kids to try out flavors and textures that they are less familiar with. It keeps me engaged with the cooking and keeps meals from being something that feels too cyclical.
This week isn’t going to be one of those weeks. It’s only Sunday and I already feel the need to keep it simple. Maybe it’s the aftermath of Hanukkah and the buildup toward winter vacation. It could be the shorter days. Whatever the cause, I’m pushing myself not to overdo it.
Most of my meal prep happened today, quickly in between the kids’ activities. Soup is in the freezer and main dishes are done. I’ll have a few side dishes to make during the rest of the week, but they are mostly thrown in the Instant pot or quickly toss in the air fryer-type deals.
Rice with caramelized onions
Roasted Brussel sprouts