Welcome to Crowther Cafe! This is my first post on my new site (although the image was made while I still had the other site active). If you’re a normal reader of my blog, you’ll notice only very minimal changes, such as the header and colors. Everything else is pretty much the same, so you should be able to navigate like normal.
I haven’t been doing much cooking lately…and by lately, I really mean since my son was born 6 months ago. When I used to do my menu planning, we had a new meal every night. I realized that was way too mentally exhausting to sustain with a 2 years old and an infant. I went through a period of time after I’d used up most of my freezer meals, where I just wouldn’t cook at all. The hubby would come home from work and end up cooking eggs, or we’d grab something from takeout, or throw in a frozen pizza.
I started feeling quite guilty about this, but didn’t really know how to motivate myself to cook again. I finally decided to institute a two week rotating menu plan. I knew that we may get tired of having the same meals every two weeks, but it would also allow me to get very familiar with the recipes and not require as much mental energy to cook them. (I also tried to keep it super simple and keep the veggie chopping down to a minimum.)
We haven’t gotten sick of the rotation yet, and we’ve been doing it since December. …admittedly, some meals like Meatball Soup and Chickpea Salad we’ve had a lot of, while we have only had BBQ sandwiches and Chicken in Tomato Basil Cream Sauce for the first time this week. (Goodness- that last dish is definitely one of my favorites!)
Without further ado, here are the meals that have been rotating at our house.
Two Week Menu:
Slow Cooker Chicken Fajitas (without the guacamole salad)
Pumpkin Pancakes (or I use a mix and add some pumpkin to it)
Chicken and Black Bean Tacos (by Barbara Bakes)