Unexpected Surprise {Weekly Meal Planning}

Have you ever put a dish on the menu or, worse, been in the middle of cooking it when you decide that you don't want to eat it?

I was in such a quandry on Sunday as I prepared the Middle Eastern-Spiced Turkey Burgers I had been inspired to make from Pink Parsley. I had thought they would be such a great meal when I saw the recipe and a great way to make use of the ground turkey I had in the freezer. However, as I was mixing up the meat and cooking the patties, I couldn't help but fear that the meal would be a flavor fail.

Was it because I couldn't follow the recipe step by step, having forgot zucchini at the store? Was it because I couldn't find sumac at my teeny but terrific Kroger?  Was it because ground turkey has a way of almost looking grey when it cooks? Maybe it was because I bought the wrong couscous – flavored pearl rather than plain whole wheat. Or is it that food is just not good at this stage of pregnancy? Heck, it could have been all of the above!

As we sat down to eat, I waited nervously for Mark to take a bite and then two. If it was going to be disappointing, I thought I would be so nice as to give him the privilege of announcing it.

But he never did. It was just the opposite, in fact. Mark had been cautious, too, but loved it. The burgers were full of flavor but it wasn't overpowering. The Greek yogurt sauce was creamy and tart, the perfect counter to the meat. Somehow, the pearl couscous even managed to work – especially with some of the yogurt sauce mixed in.

Mark, after getting seconds, said the dish should go into our regular rotation. You know, if such a thing actually existed. But I am making a mental note that it would be a great way to use up summer squash from the garden. I could even make up a few batches of patties and throw them in the freezer before baby comes ... if I were so ambitious.

The other meals for the week will be decidedly less on the adventure and heavy on creative convenience. I am subbing a Tuesday night boot camp and have a four-hour training session at the YMCA on Thursday. Guilty about leaving Mark and Miles on their own for two nights, I tried to plan so that dinner would be easy prep or in the slow cooker. Top it off, my in-laws can't host our regular Wednesday night meal so I had another slot to fill.

Here's what we have going:

Saturday: Chicken Tamale Pie*
Sunday: Middle Eastern-Spiced Turkey Burgers
Monday: Homemade chicken tenders
Tuesday: Spaghetti and turkey meatballs
Wednesday: Chicken Parmesan sandwiches (with leftover marinara from Tuesday)
Thursday: Slow cooker beef and broccoli

*As much as I wanted to love this, I didn't. The combination of hominy and corn was too much. I did cut back on the peppers to please the toddler crowd but even had I left them, I think it would have been missing something but I can't think of what it would be. Maybe sub black beans for hominy?

What are you cooking this week?

Note: I'm linking up with Laura at Mommy Run Fast for this week's meal plan.