Posts Tagged ‘Meal Plans’

Meal Plan for March 5-11

The last couple weeks have been crazy around here and I’ve been negligent in posting our menu plans. We have had them, however, and I’m posting them anyway (albeit late) in the hopes that the prove helpful to some readers.

Here is the plan for March 5-11:

Monday
B- Banana Nut Muffins
L- Tuna Salad sandwich; bean salad; fresh fruit
D- Chuck Wagon Pot-roast rip off (slightly modified; Yukon gold potato fan

Tuesday
B- Greek Yogurt w/ granola
L- Lentil stew (from the freezer); bread; grapes
D- Slow-Cooker 4 Bean Chili on spaghetti; roasted garlic on bread

Wednesday
B- Toast w/ apple butter and craisins
L- Homemade Whole wheat bagel pizzas; applesauce
D- Tex-Mex Chicken with Zucchini

Thursday
B- Mixed fresh fruit
L- Turkey & Cheese Pita Sandwich (w/ laughing cow spread); veggie straws
D- Crock Pot Chicken Chili Verde

Friday
B- Bagel w/ peanut butter
L- 4 Bean Chili on baked potatoes (same chili from Tuesday night)
D- Sloppy Joes; sweet potato fries, corn

 

Meal Plan for February 26 – March 3

As I wrote in this post, last week we didn’t do a menu plan, which was a rough experiment.  We’re back on the game this week. A few highlights worth noting from this week:

  • We’re short on real intense and creative options this week. It’s the end of the month and the ‘food envelope’ is short on cash.  We need to do a better job spreading out our budget week-over-week, so this week we did a small shopping trip for some staples and are making do with what we have.
  • Tuesday night’s chicken strips will be homemade boneless, skinless chicken breasts with panko crumb breading. Homemade and fairly healthy.
  • Wednesday we’re having Eggos for breakfast. While we need to “leggo the eggos” for health purposes, we have them in the freezer and need to work their way out of the house.
  • Thursday’s lunch has “squid dogs”.  This is a recipe Robyn found in a magazine where you push whole pieces of spaghetti through an inch-long section of hot dog.  Boil them until done. Fun!
  • Our local Jewel had some varieties of Progresso soup on sale this week, so we picked up a can for lunch on Friday. I’ll be traveling for work which increases the amount of work for one person to do around here, so something quick-and-easy like this is a good plug-in. (Of course, homemade soup would be a better option, but this isn’t an awful move either.)
  • Last point — there are quite a few gaps in here where we’ll be away from home for lunch or on the go. We’ve found with our planning that we typically end up with leftovers, which can easily plug into these gaps.  (For some families with more people, leftovers might not exist!)

Monday
B- Egg white omelette w/ veggies; toast
L- Pierogies, veggie straws
D- Tacos, rice

Tuesday
B- Toast w/ apple butter
L- [out]
D- Oven-baked chicken strips; mashed potatoes, corn

Wednesday
B- Eggo Waffle w/ pure syrup, strawberries
L- Egg sandwich, fruit
D- Chili, baked potato

Thursday
B- Banana slices with peanut butter & craisins
L- Squid dogs, applesauce
D- Pot roast w/ veggies, potatoes

Friday
B- Cheerios & Raisins
L- Progresso soup, cheese & crackers, carrot sticks
D- Leftovers

Saturday
B- [out]
L- [out]
D- Buttered noodles; bread

Sunday
B- TBD
L- TBD
D- TBD

The “No Menu” Experiment

Last week we tried to roll through the week without having our weekly menu planned out. There were two primary reasons for this:

  1. The weekend got busy and we didn’t have time to make it up on Sunday like usual.  We could have taken the time on Monday to plan, but:
  2. We intentionally decided to try to go for the week without a plan. The goal was to see if we could make do with what we had on hand in the house (financial impact) and see if we could make wise, healthy decisions accordingly (health impact).

After a week, I think we give ourselves a “C”.  It was an average week. We didn’t jump into the deep end with poor choices, but the week ended up being far more stressful than it needed to be. Come lunch time, rather than look at the menu and start preparing, you find yourself starting at the fridge or pantry for an extra ten minutes figuring out what to do (not easy when you’re on a schedule with kids). When time is a little frantic and stressed, you’re tempted to go out to eat rather than stick to the plan (we didn’t cave). And even in decision-making, you can make decent choices which are not necessarily the most healthy.

What did we learn from this experiment?

It’s worth the time to plan the menu for the week.  You ensure you’re getting the appropriate daily intake of all the good stuff. You cut down on stress. And you eliminate temptations.

We’re back on with a plan for this week.

Meal Plan for February 13-19

The last couple weeks have been a bit light on new recipes, so we’ve added a few more in for this week. Nothing that out of the ordinary this week. A few fun features include a few recipes using some homemade wheat bread that I (Kevin) made this morning on a whim. Recipe for that bread can be found here.

A couple things on the list this week that I’m not linking recipes to…because they don’t exist (kabobs on Monday, Quiches on Tuesday). I’ll try to take some pics and jot some notes about how they go for future reference.

 

Monday
B- Blueberry muffin
L- [Subway]
D- Salad; Steak kabobs w/ brown rice

TO DO:
Make scones

Tuesday  VALENTINE’S DAY
B- Heart-shaped Craisin Scones; strawberry milk (pink!)
L- Heart-Shaped PB&J sandwiches; sweet potato straws
D- Heart-shaped Crustless Bacon & cheese quiche; breakfast potatoes with pepper & onion

Wednesday
B- English Muffin w/ apple butter
L- Grilled cheese & pickle panini; veggie straws
D- Slow Cooker Chicken Cacciatore with brown rice

Thursday
B- Eggwhite omelette w/ cheddar cheese
L- BLT Sandwich; crackers; fruit
D- Chicken & cheese quesadillas; corn; tortilla chips

Friday
B- Homemade wheat bread toast with apple butter or local honey
L- Leftover Pizza
D- Pancakes

TO DO:
 Make apple chips

Saturday
B- Banana Dog Bites
L- Sloppy Joe; fruit; apple chips
D- TBD

Sunday
Whole day TBD.

Meal Plan for February 6-12

Last week 3/4 of our family was knocked down with a nasty sick bug and the other 1/4 was out of town for work. 😦  Time for prep of meals was simply not there and we were blessed by the help of some friends. This week you’ll see some duplicates of last week because they weren’t made.

Another note for this week is lunch on Wednesday. Indeed, chicken nuggets and pudding aren’t the healthiest things on the planet. But we have a bunch from before we made this shift. Back to the stewardship equation – we’re going to work through what we have and then cycle them out with some healthier stuff in the months to come.

Monday
B- Chocolate chip banana bread muffin (made end of last week)
L- Fish sticks, potato & onion pierogies, fruit
D- Leftover chicken pot pie soup or leftover baked mostaccoli

Tuesday
B- Bagel Thin w/ apple butter
L- [out with friends]
D- Rigatoni with sausage & Kale

Wednesday
B- English Muffin w/ butter
L- Chicken Nuggets, pudding
D- [Out: Pizza Night at Awana]

Thursday
B- Smoothie/fresh fruit
L- PB&J; veggie straws, fresh fruit
D- Cheese & Chicken Quesadillas

TO DO TODAY:
Make Blueberry Muffins/Bread

Friday
B- Blueberry muffin
L- Tuna melt; corn
D- Oven baked chicken, mashed potatoes, green beans

Saturday
B- Bagel or English Muffin w/ butter, fruit
L- 15-minute chicken gumbo, rice
D- Dinner out after church

Sunday
Brunch- Breakfast Potatoes, Quiche, Fresh Fruit
D- Slow Cooker Chicken Cacciatore with brown rice

Meal Plan for January 30 – February 5

The biggest unique factor of this week’s meal plan is that I (Kevin) am traveling for work a few days this week. Which leaves us with a need to try to make sure things are simple. Life at home with two kids can be challenging enough, but to do so without a second set of hands for a few days straight makes it a bit tougher. The last thing we need to do is manufacture stress by having a complicated meal plan.

You’ll also see something on this week’s menu that isn’t an entirely healthy choice. This is where financial stewardship intersects physical stewardship. As we continue to cycle through our pantry and freezer, there are a few things that we just plan to eat and start to drop off the intake column slowly but surely. This week it’s fish sticks.

Monday
B- Toast, Applesauce
L- Fish sticks, potato & onion pierogies, fruit
D- Rigatoni with sausage & kale [Neither of us are a big fan of kale and even though that brings some nutritional value to this dish, we’re dropping it off the recipe.]

TO DO TODAY:
Make Chocolate Chip Banana Bread Muffins

Tuesday
B- Bagel w/ butter, fruit/smoothie
L- X [out to lunch with friends]
D- Leftovers

Wednesday
B- Chocolate Chip Banana Bread Muffin
L- English Muffin Pizzas
D- Burritos, Spanish Rice

Thursday
B- English Muffin w/ apple butter
L- Tuna Melt, Yogurt, Sweet Potato Straws
D- Apple-Cinnamon Pancakes [This was on last week’s plan, but our schedule changed so we didn’t get around to making them]

Friday
B- Chocolate Chip Banana Bread Muffin
L- Italian Beef and Lentil Stew [From the freezer from a couple weeks ago]
D- Tilapia with Rice Pilaf [This has been on the last couple weeks, but our plans have changed and we haven’t made it yet]

Saturday
B- Bagel w/ butter, fruit
L- Chicken Pot Pie Soup
D- 15-minute chicken gumbo, rice

Sunday
B- TBD
L- TBD
D- TBD

Meal Plan for January 16-22

This week’s meal plan brings in several new recipes and has a couple items that utilize advanced prep. One of the things we’ve found ourselves struggling with the last couple weeks is quick and easy breakfasts. Sure a simple fried egg is quick and easy if it’s made by and adult for an adult…but try frying eggs and making toast while bottle-feeding an infant and helping a toddler brush her teeth…and don’t forget you need to rush out the door on a schedule to get to school on time. On Mondays, Wednesdays, and Fridays (when our oldest daughter Rayna) goes to school, we’re looking for something a bit quicker and easier to deal with.

Speaking of Rayna, this week’s plan has a couple modifications in it as well. Since she started eating table foods we have believed rather firmly that we are not short-order cooks and we’ll do all we can to avoid making something special or unique specifically for her. With that said, as we continue to try to help her expand her own palette, there are a few things we have agreed to make minor modifications on — if there is something that is just simply too spicy or a texture she just can’t quite handle, we’ll make a minor tweak to a meal so that she has something in the same general family as what we are having (you will see examples here like Monday’s lunch — she’ll have the same pasta as us, just no garbanzo bean sausage sauce; Tuesday’s lunch — she’ll have a sandwich, just nice the spicy chipotle burger). Even when we make a modification like this, we’ll still expect her to try what we’re having.

Monday:
B- Granola w/ Banana (Cereal or Banana w/ Nutella for Rayna)
L- leftover Garbanzo/Sausage w/ Pasta (buttered noodles for Rayna)
D- Chile-Peppered Steak w/ Brown Rice

*Make zucchini muffins for Wednesday
Tuesday
B- Egg and Toast
L- leftover Turkey Burger (grilled cheese for Rayna), leftover roasted potatoes
D- Greek Baked Chicken w/ salad

*Hard boil eggs for Wednesday
Wednesday
B- zucchini muffins
L- egg salad, goldfish crackers
D- Slow Cooker Chicken Burritos, rice, chips/salsa (WW)
Thursday
B- Smoothie
L- English Muffin Pizzas
D- Turkey Taco Meatloaf, mashed potatoes, canned/frozen veggie
Friday
B- zucchini muffins
L- BLT, sweet potato straws
D- N/A (out with friends for the night)

*Thaw fish for Saturday
Saturday
B- Scrambled Eggs w/ veggies and cheese
L- TBD
D- Broiled Tilapia w/ Rice Pilaf
Sunday
B- TBD
L- TBD
D- 15 Minute Vegetarian Chili