Here’s the plan for this week:
Monday: Sautéed chicken and brussels sprouts with bacon
Tuesday: Taco Salad
Wednesday: Sirloin Dijon, steamed broccoli, roasted sweet potato
My two youngest kids are in a summer day-camp this week, and though I have car-pool help, my afternoons and evenings are going to be a bit challenging. So as I made my menu plan for the week I searched for either quick and easy recipes, or those that can be tossed in the slow-cooker in the morning and ready to be enjoyed when my tired and hungry kids get home each night.
Here’s the plan:
Tuesday: Chili, roasted zucchini, salad
Wednesday: Barbacoa tacos, cabbage slaw
Thursday: Chicken soup, salad, steamed broccoli
Friday: Spaghetti (pasta and squash) with tomato sauce and roasted brussels sprouts
What’s for dinner at your house?
See that menu up there? That was the plan for this week, and boy was I excited about it. A new recipe along with a few old favorites that all my kiddos enjoy. Yum.
Unfortunately, my youngest has come down with a nasty stomach bug, and we all know how these types of germs like to spread. So that menu up there? I do not want to see any of those things a second time around, if you know what I mean.
So we’ve scrapped it and will be eating bland, bland and bland for the next few days. Last night it was egg burritos. Tonight is chicken soup. Not sure about tomorrow night, but it might be eggs again.
Menu planning can be a huge help, but sometimes you just have to roll with the punches and go with Plan B.
Here’s hoping no one else falls to the stomach bug and we can use that yummy menu plan next week!
It’s (finally!!!!) a beautiful day here in North Texas and I have a few windows open in an attempt to air out my germ-infested home……would you believe I still have sick kiddos? Just as I get one back to good health, another one goes down. I am past the point of frustration and tears and have moved on to laughing at my kids when they say their tummy hurts, nose is stuffy or feel achy all over. Yep, I’m winning Mom of the Year for sure.
But life goes on, and so does the menu planning. Yay!
Monday: Mexican Soup and a Big Salad
Tuesday: Bacon-wrapped Chicken, broccoli and cauliflower puree
Wednesday: Chicken Bites (recipe posted soon!) and roasted butternut squash
Thursday: Pot Roast and mashed cauliflower
Friday: Spaghetti (pasta and squash) with home-made Meat-Tomato Sauce and roasted Brussels sprouts
Wish me luck this week…..I’m hoping to get all my kids healthy and back to our normal routine.
I’ve talked a bit about why I meal plan before, and soon I’ll talk about how I meal plan. But today let me just say that meal planning has saved my life the past week or so, and looks like it’ll be my hero this week as well.
I’ve had at least one sick kid (and usually two) in my house for almost three weeks now. Today would have been the first day everyone was back to normal, until the school nurse called around 11am to say my son had a fever.
Yes, I was “that mom” that sent him to school this morning, ignoring his protests that he didn’t feel well. In my defense, he did not feel warm when he left the house, and his current temperature is barely what I’d call a fever. But, it was enough to send him home and keep him home through at least tomorrow. Sigh.
So, how does meal planning make all this better? Since I’ve planned our meals out for the week, I know that I have all the ingredients I need. I can easily take the meat/chicken/pork out of the freezer in advance to defrost. I can grab a few minutes during the day to prep some veggies. I’m not standing in my kitchen at 5pm, wondering what in the heck am I going to feed these people.
Because honestly, I’m about on my last nerve right now. I’ve lost more brain cells to the flu and stomach bug in the last few weeks than I want to count, and I’m tired.
So, here’s my plan for this week.
Monday: Taco Salad
Tuesday: Pulled Pork and Sweet Potato Hash
Wednesday: Bacon-wrapped Chicken Thighs, roasted Brussels sprouts
Friday: Balsamic Pork Chops and roasted cauliflower
Here’s hoping we all get and stay healthy!
Happy New Year!
It wouldn’t be January without a nutrition challenge at CrossFit DFW, so I am in full planning mode, ready to clean things up after a December filled with a few too many treats.
***Note: because I’m participating in a Paleo challenge, all non-paleo ingredients in the links below will be omitted or I’ll make an appropriate substitution
Here’s the menu for this week:
Monday: Ropa Vieja with Cuban Cauli-rice
Tuesday: Smothered Pork Chops with roasted Brussels sprouts
Wednesday: 5-spice Chicken and Salad
Thursday: Taco Salad
Friday: Chicken Soup
Yay for clean eating!
Oh my, it’s been a long time, hasn’t it? I’ve been planning my weekly meals, just haven’t gotten around to posting them.
The weather here looks to be more fall-ish in the coming days so I’ve got stew and a few soups in the plan. There’s nothing better than a warm bowl of soup on a chilly evening, am I right? Plus, it’s super easy to double the recipes and have some on-hand for lunches, or to freeze the extra for another meal.
Happy Fall, Y’all!
Tuesday: Honey Spiced Chicken Thighs and Steamed Broccoli and Carrots
Wednesday: Balsamic Pork Chops and Roasted Brussels Sprouts and Radishes
Thursday: Mexican Soup and a Big Salad
Friday: Carnitas-style Taco Tower and Roasted Sweet Potatoes
I’m hoping to have enough leftovers to get us through the weekend, but if we don’t I’ll make a big batch of chili on Saturday.
You might also notice I’m planning two vegetables for each dinner. We don’t eat near enough veggies at our house. The kids are good about eating a few bites of the one veggie dish I usually make each night, along with a random carrot stick in their lunches……but I really want them (and me!!!!) to eat more. Sooooo, I am going to be making two veggies every night this week. I’ll let you know how it goes!