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.
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!