Archive for April, 2013

April 29, 2013

Meal plan week of 4/28

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

Sunday: calzones

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.

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April 24, 2013

Meal plan week of 4/21

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

A creative lunch

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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

Post-spring break lunch

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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.