April 29, 2013
Here’s the schedule for this week:
Sunday: Chicago-style hot dogs, fries, salad, fruit
Monday: hummus, pita, carrots, celery
Tuesday: leftovers (Update: what were the leftovers? hot dogs and fries from Sunday, pasta w/ pesto from last Saturday, frozen meatballs, salad.)
Wednesday: black bean chicken tacos, salad (Update: forgot to put the beans in to soak Tuesday night and the chicken wasn’t frozen, so I just threw two chicken breasts into the crock pot with a cup or two of salsa, set it to low for 5 1/2 hours, and called it a day. Then I made rice when we got home.)
Thursday: pbj, fruit, carrots
Friday: fish sticks, fries, roasted broccoli
Saturday: Pan-fried chicken, baked potatoes, salad
Last week’s baked potato soup and caprese pasta skillet were met with rave reviews by everyone at our house over the age of five. The 4yo didn’t try either. Oh well. No new-to-us stuff this week.
April 24, 2013
I was inspired by Deriving Mommyhood’s meal plan post to put ours up. I put together a meal plan every week, since otherwise it would be way too easy to just order pizza or go out.
Several days have to be fast and easy since we have plenty of evening activities, but that’s the case pretty much every week. We usually have sandwiches of some kind on Girl Scout night, since I’ve got an extra kid to feed (one of the Scouts) and we all have to be fed and at the meeting on time (well, I like to be there early to set up).
So here’s this week’s plan, which we’ve stuck to so far, along with recipe links:
Sunday: Italian wedding soup, bread
(Meatless!) Monday: hummus, pita, carrots, celery
Tuesday: crock pot mac & cheese, sausage, salad
Wednesday: baked potato soup, roasted broccoli (my modifications: toss florets with olive oil, salt, pepper, and lemon juice; roast at 425 for 20 mins)
Thursday: BLTs, fruit
Friday: Chicago-style hot dogs, fries, salad
Saturday: caprese pasta skillet, sausage, salad (this may become a pizza night due to schedule demands, and we’ll push everything back a day)
Sunday: Italian tilapia, pasta, salad (we use about 2 tbsps oil and add dried basil and oregano to the panko for the fish). This is a great emergency meal since everything for the main course can come from the pantry or freezer, it takes less than 20 minutes to make, and you can sub in frozen green veggies for the salad.)
The baked potato soup and caprese skillet are new this week, from Iowa Girl Eats, which is my new favorite food blog. Everything I’ve tried from her site has been great, including the Italian wedding soup, which is a semi-permanent fixture in our meal plans because we love it so much.
I’m looking forward to the baked potato soup tonight, despite the fact that it is 70 degrees here in CNY today! Guess I’m going to have to stop planning so many soup dinners soon… but we should also be able to pull the grill back out soon.
April 15, 2013
I need to go back and figure out what day this is. But in any case… Ham, tomatoes, matzah (ah, irony), yogurt (in cup), granola (topper for yogurt), Easter candy for lunch. Raisins and goldfish for snack.
April 8, 2013
Aka, look at everything we can fit in the big box!
Peanut butter and jelly sandwich, half a banana, cheese stick, Easter egg (filled with fruit cheerios) for lunch. Veggie stix for snack.
March 1, 2013
Ham and cheese sandwich, applesauce. Veggie sticks and clementine for snack.
Ham and crackers, pear, cheese stick, candy hearts. Veggie chips and clementine for snack (she talked us into getting the snack bag size).
February 25, 2013
Ham and crackers; tomato hearts; carrots; cheese stick; chocolate. Clementine and veggie sticks for snack.
Cream cheese and jelly sandwich, veggie sticks, candy hearts, fruit leather for lunch. Clementine, pretzels for snack.
Winter break was last week – KG went to a camp run by her after-school program and brought lunch a couple times.
Ham and pita, applesauce, cheese stick, candy hearts, Capri Sun (found randomly in the pantry, we had to send drinks). Clementine and veggie sticks for snack.
Ham and pita, veggie sticks, pear, milk. (This was later in the week, she found out they were providing a lot of snacks, so smaller lunch.)
February 13, 2013
100 cheese cut out; ham and pita; grapes and carrots (0s and 1s); smarties for lunch. Clementine and veggie sticks for snack.
February 10, 2013
W’s birthday was this past Friday, and I wanted to send a snack to his preschool to celebrate, but they have a strict no sugary snacks policy. So no cupcakes, no cookies.
Luckily, they do provide a list of suggestions. One was fruit and yogurt parfaits, and here is my version.
Bottom layer: plain, non-fat yogurt.
Middle layer: plain, unsweetened applesauce.
Top layer: vegan blueberry pie filling, which is banana, dates and blueberries.
Topper: one slice banana
We served them in empty single-serve applesauce containers… That was the trickiest part! It is hard to make and transport 26 little treats. We had to find something that would fit in my cupcake carrier, and the applesauce containers worked perfectly. I put some press-n-seal over the top of each tray for security.
Here’s hoping the preschoolers enjoy the treat! W liked seeing all 26 containers set up to go to school
January 18, 2013
Bacon and cheese sandwich, grapes, chocolate, milk for lunch.
Chex and raisins for snack.
KG’s comment: “I’ve eaten my whole lunch two days in a row!” So, we are repeating a little, at her request.