Monday, February 10, 2014

Meal Plan Monday

Another week has come and gone, which means another meal plan is ready. Planning what I'm going to eat helps me stay on track, and saves money because I'm not buying a bunch of random things and hoping they'll get used in a cohesive way before turning into the stank at the bottom of the produce drawer that gets tossed out.

On nights that are busy, we often do breakfast for dinner or a crock pot meal. The first two Mondays of the month are when H has Cub Scouts, so it was a breakfast night per H's request. 

Monday: Egg and Cheese Breakfast Sandwiches on Whole Wheat English Muffins, with berries. I had my eggs over a bed of roasted broccoli and Brussels Sprouts with some feta cheese crumbles.

Tuesday: Thai Chicken Salad (made into tacos for the kids)
This is also a day I'm using to prep some freezer meals during Jack's nap when the big boys are at school. On the menu for freezing are: Skinny Spinach Lasagna Roll-ups, Lasagna with Meat sauce in 8x8 pans, Minestrone Soup, Sweet Potato Turkey Chili and Taco Filled Pasta Shells.

Wednesday:  I'll be out of town, so the boys are on their own...could be dangerous

Thursday: -home late, boys still on their own. I'm sure Chef Boyardee will be involved.

Friday: Lasagna with Meat Sauce.

We're lucky enough to have a great butcher who makes their own sausage. I use a mix of their sweet and hot Italian sausages, along with the roasted tomato marinara I made from my garden bounnty this summer and froze. Adding fresh basil and minimal cheese atop whole wheat noodles makes a very hearty dinner that everyone likes.

Friday is always Family Movie Night and this week we're taking the boys to see the Lego Movie at the theater for Valentine's Day. Also, I'm making these strawberries for their treat, yum!

Saturday: Grilled Halibut with roasted Brussels Sprouts and Quinoa cakes (I make extra of these little cakes and keep them for breakfasts. They are so good under an over-medium egg, with some wilted greens or spicy arugula.)

Sunday: Slow Cooker Pot Roast with Root Vegetables

Also, for lunches this week I have some really good salads on tap. My friend made one for us when she hosted playdate last week, and I've been thinking about it since, so I bought the extras for it today. It was a kale salad with shredded red cabbage (maybe I'm imagining that part, but I'm adding it anyhow ;)), crumbled feta, pomegranite seeds and a little bit of brown rice that really just added another dimension of heartiness that made it a true meal. It was very simply dressed with and olive oil base and could be made even more filling with some chicken breast, but I liked it just as it was.

What do you have on your menu plan?

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