We are renovating our kitchen later this week, which means we won't be able to make dinner on Thursday and Friday and all of the fresh organic produce sitting around needs to be used quickly. So, I looked through the fridge and made a plan for getting through as much as possible:
Monday: Frozen Cheese Pizza with Apple, Celery & Parmesan Salad
Wednesday: Shallot, Zucchini, Leek & Fontina Frittata with Green Salad and Orange, Banana, Blueberry Yogurt Smoothies
Since this week is going to be extremely hot and I'll be busy with work and pre-kitchen renovation preparations, my plan is to make the Tuesday and Wednesday dinners the night before and then just reheat when I get home from work. Both riballita and frittatas are perfect to prepare ahead of time and easy enough to throw together once the boys are sleeping.
Sometimes you just have to look through the fridge and get creative to remind yourself that there is almost always a way to throw together a solid dinner with what you have on hand. And (though I've fallen off the wagon lately) meal planning makes an incredible difference in making those meals happen.