{Kitchen Reno} So what’s for dinner?

16 Feb

After seeing how tiny our kitchen is, you might be pretty surprised by how often we cook at home. However, we’ve always made most of our dinners at home so we could save our “eating out” budget for date nights or dinners with friends. During the past year, we’ve made even more changes to our eating routines by trying to eat better, more organic foods and offsetting those increased costs by eating less meat and bringing our lunches to work. So, it’s no surprise that when I’ve been telling friends about our kitchen remodel, one of the first questions they ask is what we’re eating. And a good question it is.

Before the demo started, I decided to prep as much as possible since our fridge is still plugged in but we no longer have a stove, microwave, sink, or countertops.

I washed and chopped as many fruits and veggies as possible, made a batch of steel-cut oatmeal for breakfast (I actually do that often on Sundays), some pasta, orzo, and shredded chicken. Not knowing how exactly this would work out, my meal plan was a little looser than usual. But, over the course of week 1 we actually did a pretty good job of sticking to our plan, which included:

  • Steel-cut oatmeal with fresh fruit
  • Chicken pasta salad
  • Greek orzo and spinach salad (inspired by Charise’s Cran-Spinach Orzo)
  • Hamburgers on the George Foreman grill (if only it were warm enough to grill outside!)
  • Corn chowder in the crockpot

It might be one of my more impressive organizational feats ever. I didn’t approach week 2 with quite the same level of ambition though. (I am trying to stay sane through the process, after all.) We are making good use of our quesedilla maker and trying to throw in things like black beans and avocado to up the nutritional factor. But we’re also relying more on dining out (using up those gift cards and Groupons!) and prepared foods from Whole Foods.

I’m hoping at the end of this week we’ll have use of the stove and microwave again but I know we won’t have a sink or countertops. Still, that should enough to get us back on track to eat from home again (with a little planning and organization) while we wait for everything else to be done!

4 Responses to “{Kitchen Reno} So what’s for dinner?”

  1. Charise February 16, 2012 at 8:20 am #

    We definitely grilled out in the 30 deg weather a few days ago. My husband is either hardcore, or crazy. But I am glad our kitchen will be out of commission in the summer instead of winter.

    Last time we did our kitchen, we relied a lot on wraps/sandwiches and raw veggies, which I prepped on our dining table, sorta away from the mess. Your meals all sound yum – glad I could serve up some inspiration!

    • pleasantandhome February 16, 2012 at 9:44 am #

      I’m going to put Ryan in the hardcore category. That’s impressive! Haha. Summer is definitely the way to go so good planning on your part. But after putting it off for so long we figured we better just jump in and do it. :)

  2. Bridgette March 1, 2012 at 9:15 am #

    Can’t wait to see how the kitchen turns out! FUN FUN!

    • pleasantandhome March 11, 2012 at 9:27 pm #

      Thanks! Did you know your kitchen feature on YHL was how I first came across your blog? Funny how that works! :)

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