The Mom Life— How I’ve Learned to be okay with Changes in my Plans

So on the weekends I usually put together a rough meal plan for the week of what I am going to make and the grocery list that accompanies this plan. This week was different, I got to practice learning to be okay with changes in my plans. On Sunday we went for our weekly morning walk on the greenway and to Trader Joes & Harris Teeter in which I picked up:

  • Organic Russet Potatoes
  • A New Zealand Organic Cheddar Cheese
  • Organic Chicken Wings
  • Organic Broccoli Slaw
  • Organic Ground Chicken (on sale, yay!)
  • Organic Mushrooms
  • and a GIANT pack of Organic Blueberries

Along with other things at home I challenged myself to come up with recipes using the items I just bought for the week, instead of making the list and shopping off of it. Whew, what a brain workout, it was like working with my left hand. Anyways, what I decided on were as follows:

  • Sunday: Pizza
  • Monday: Chicken Lettuce Wraps and Fried Rice
  • Tuesday: Baked Chicken Wings & Baked Potato Skins
  • Wednesday: Leftovers
  • Thursday-Saturday: Figure it out later because there is no plan

Sunday went all and well and we made a pizza with homemade dough I had taken out of the freezer. We topped it with organic Italian sausage, mushrooms, peppers, mozzarella and parmesan cheese. Monday, we went to the park in the morning so we didn’t have time to grocery shop before lunch. I had planned to grocery shop after until my little toddler decided to take a three hour nap and when we did go to said grocery store they were out of lettuce for our lettuce wraps. This little change in plans and lack of time to go to another grocery store led us to have blueberry pancakes, bacon, and scrambled eggs for dinner. Little toddler decided he no longer likes blueberries cooked in pancakes so he only ate the eggs and bacon.

Tuesday morning we had music class so again we were unable to go to the grocery store in the morning, I only hoped and prayed that they would have in when we went to the store in the afternoon, and they did!! During nap time I did all the prep work for dinner and made the chicken lettuce wrap filling (this is the basis of the recipe, included below are any changes I have made). I also made “The Perfect Rice,” so I could put it in the refrigerator to cool and make fried rice in the afternoon (Pro Tip: fried rice is better made with cold/day old rice). Dinner was delicious, and while I was at the store getting the lettuce, I learned that July 11th is also National Blueberry Muffin Day, so we made a batch of our favorite muffins, of which said toddler discussed above also didn’t like. Toddlering!

Print Recipe
Chicken Lettuce Wraps
Copycat recipe from one of my favorite restaurants chicken lettuce wraps!
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
  2. Stir in garlic, onion, mushrooms, hoisin sauce, soy sauce, rice wine vinegar, and ginger until onions and mushrooms have become translucent and soft respectively. About 1-2 minutes.
  3. Stir in the water chestnuts and green onions until tender, about 1-2 minutes. Season with salt and pepper to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco style.
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Print Recipe
Fried Rice
This tastes just like restaurant style fried rice, so delicious and easy. The KEY, cooked cold rice.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Heat 1/2 tablespoon of better in a large sauté pan over medium-high heat until melted. Add whisked eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a plate.
  2. Add an additional 1 tablespoon of butter to the pan and heat until melted. Add carrots, onion, peas and garlic and season with a pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoon of butter, and stir until melted. Immediately add in the rice, green onions, and soy sauce and stir until combined.
  3. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat and stir in the sesame oil until combined.
  4. Serve immediately or refrigerate in a sealed contained for up to 3 days.
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And today we had leftovers.

Now I get to move my plans for chicken wings and potato skins to tomorrow and I think I have decided that I am going to make homemade chicken nuggets on Friday, perhaps paired with some homemade Mac N’ Cheese and on salads for Saturday. Oh the possibilities. I still do have the broccoli slaw, and I bought some organic ramen noodles that I think are going to play a part in an Asian broccoli slaw salad of sorts. I am still working through exactly what all will be involved in that side, but if it’s good I will post about it. ENJOY!

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