Happy Mother’s Day! I hope all of us moms have (or had, depending on when you read this) a happy, happy Mother’s Day.

You know, in spite of the craziness of baseball season, meal planning has been swimming right along. Not many shakeups lately. My ‘fridge is not loaded with leftovers (a couple, but not bad at all), but there are still enough bits for a back up meal. If only those food prices would back off. Grocery shopping is no fun lately. Sigh.

Recipes marked with an asterisk are below.

Sunday: Marinated, grilled pork chops, grilled asparagus, salad, rice pudding for dessert.

Please tell me I’m not the only one plans and prepares her dinner on Mother’s Day. Oh, the family does things for me, meal-wise, but usually breakfast or a light brunch. By the end of the day, they are done with the whole taking care of mom thing and tired…so tired. So back to me the meal production goes. I’ll keep it simple, though, utilizing the grill. I just love grilled asparagus.

Monday: Turkey Barbeque Chili, salad.

The kids balk a little at the beans, but mostly do well with this meal. I’ll put it over tortilla chips unless I get motivated to make some cornbread.

Tuesday: Baseball night! Curry chutney chicken salad wraps.

Both boys play tonight so I’ll get most of this ready Monday night then toss it all together Tuesday as the boys change into their uniforms.

Wednesday: Chili dogs for the kids, carrots. Italian tomatoes and eggs for the parents.

Without one going to baseball, it’s just our “usual” crazy Wednesday. I’ll put some of the leftover chili from Monday on hot dogs for the kids.

Thursday: Baseball night! Meatball subs, carrots.

Again, both boys play tonight, so we’ll get parts ready on Wednesday night for easier final prep tonight.

Friday: Baked pasta with cauliflower and gruyere*, salad.

I’ll probably get orange or purple cauliflower for color interest in this dish. I was reading somewhere recently that orange cauliflower has 25 times the vitamin A of regular cauliflower. Cool.

Saturday: Ham and cheese paninis on the road.

Saturday is our most challenging day. There are two birthday parties, a baseball game, and a couple other things. We’ll need to eat in the car between baseball and the second birthday party. So much for that car detailing I had recently.

Baked pasta with cauliflower and gruyere

2 c milk
3 ½ tbsp unsalted butter
3 ½ tbsp all purpose flour
Pinch of salt
Nutmeg, preferably freshly grated
1 small head of cauliflower, about 1 lb, cut into florets
½ c gruyere, shredded
1 lb pasta shape

Warm the milk in a saucepan on the stove, but don’t boil it. Turn off the heat.

With the butter, flour, and warm milk, make a Bechamel sauce. When all the milk is absorbed into the sauce, season with salt and nutmeg, cover and keep warm.

Meanwhile, steam the cauliflower until barely tender and cook the pasta until it is about half cooked.

Preheat oven to 350 degrees F. Butter/grease a baking dish, preferably oval.

Spoon a couple of spoonfuls of the sauce into the baking dish. Place the pasta in the dish, then the cauliflower on top of the pasta. Pour remaining sauce over the top and sprinkle with cheese.

Bake until a golden crust forms, about 20 minutes. Serve right away.