Dinner for the week? Sorted.

So after a crazy long week at work out on the farms, I've finally had time to shop and make a meal plan for the week.  I have a subscription to The Fresh 20 (check out thefresh20.com) so the planning and making a list is quite easy.  Mom's Organic Market had everything but the winter squash so I'll be trekking out again later in the week to snag one of those.

Here's my week's menu

Vegetarian Crock Pot with Tomato Salad and Pears

Braised Fennel with Spicy Tomato Sauce and Rice (brown of course)

Mushroom and Goat Cheese Frittata with Pear and Fennel Slaw

Vegetable Rice Bowl with a Pear and Goat Cheese Salad

Squash and Fennel Soup with Cheese Crisps

SO.. Today starts the long Equitation Teams season.  Since I am an assistant coach, that means my poor family is left with leftovers for dinner for most of the Sundays now till January.  If I had not had a wedding yesterday, I would have prepped the crock pot meal to have ready to turn on this morning and let it simmer all day long and be ready at dinner time.  But I didn't plan that far ahead coming home late last night.

I actually am now running late and so don't have time to tell you about taking my whole family to the market and all their discoveries of yummy better for you foods they found.  That will just have to wait.

Off to freeze and get soaked on this rainy yucky Sunday all to help some kids compete.  Good thing I love this group of kiddos!