Menu Plan Monday - All New, All the Time

September 21st, 2008

Ok, I’m tired of the meals we’re having, so I’m going to make all new things all week. I’m also going to try to add more out in the open veggies (as opposed to the sneaky kind the kids don’t know they’re eating). We’ll see how it goes. (My apologies to Org Junkie… I had already made my menu when I discovered it was family favorites week. Oops.)

Sunday -Bacon Roasted Chicken (thanks to All Recipes.com) with mashed potatoes and fruit salad

Monday -Brinner - Sausage and Bacon Kabobs (care of Sandra Lee @ Food Network) with hash browns

Tuesday - Prosciutto-wrapped chicken breasts (from this month’s Real Simple magazine) with Yummy Carrots and green salad (which will be a challenge as my kids HATE salad).

Yummy Carrots — baby carrots, butter, brown sugar, salt, pepper

Add all ingredients in a pan and simmer till the carrots are soft. Right before serving, turn the heat up to reduce the liquids. It’ll turn into a sweet glaze.

Wednesday -time to get my hair colored - Mike & the kids will have leftovers

Thursday - Turkey Fried Rice (an adaptation of a recipe from “The Dinner Doctor” cookbook - lots of veggies and leftover turkey from the freezer)

Friday - dinner out with Chuck, Stacy & the kids for Mike’s birthday (Sunday). After dinner, the kids are going to spend the weekend with the cousins.

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Menu Plan Monday - First Day of School edition

August 18th, 2008

Well, summer’s officially over. The heat will remain, but that carefree feeling is gone. Everyone’s going back to their respective places, and we’re going to get ourselves into a routine. I’ll miss the fun, easiness of summer, but I do kinda like a routine.

I’ve been trying to incorporate healthier foods into our meals for quite some time now, but since I’ve got myself a new goal, I’m going to work even harder at it (though Sunday’s meal certainly doesn’t reflect that). My kids are notorious for losing weight when school starts because they’re both grazers… would rather eat lots of little things throughout the day than a few big meals. And while I know, in theory, that they’re doing it the healthier way, it’s also not a way that fits into the school schedule. So it’s even more important that I manage to sneak in lots of healthy stuff at dinner. I’m toying with the idea of serving little salads with every meal. My kids think salads are poison, so we’ll see how that goes.

Griff’s going to be spending his afternoons at the college with Mike, so I’ve already stocked Mike’s office freezer with apple slices and yogurt and such. And I’m going to be more conscious of what I eat, rather that just running downstairs to the cafeteria and grabbing whatever’s on special.

So, here we go…

Sunday - Pork BBQ minis (homemade pork BBQ served on little yeast rolls) with fruit salad (fresh strawberries, pineapple, grapes, apples and bananas) … Griff and Mike will take leftover BBQ for lunch this week.

Monday - Brinner — fluffy, homemade Belgian waffles, turkey bacon, and leftover fruit salad

Tuesday - Tuna Linguine with Texas Toast

  • 1 can/pouch albacore tuna
  • broccoli, carrots (sliced thin)
  • 6 tbs EVOO
  • juice of 1 lemon
  • 1/2 c chopped fresh parsley
  • 1/4 tsp black pepper
  • 1/4 tsp salt (optional)
  • cooked linguine or angel hair
  • 1. Drain tuna & break into small chunks. Add EBOO and seasonings.
  • 2. Cook veggies in boiling water with pasta.
  • 3. Spoon sauce over cooked pasta and veggies. Mix.

Wednesday - Lemony Turkey Breast (from the “Fix-it and Forget it Lightly” cookbook, pg. 37) with smashed sweet potatoes and apples (boil the cubed sweet potatoes, smash with a tiny bit of milk, cinnamon and a small tub of unsweetened applesauce)

Thursday - Turkey pesto paninis - with leftover turkey, jarred pesto, spinach and feta

Friday - Turkey noodle soup

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