Archive for August, 2013

August 25, 2013

New-style menu planning, week 4

Hamburgers – Sunday
Italian tilapia – Monday
PB&J – Tuesday
Curry chicken – Wednesday
BBQ pork tenderloin – Thursday
Chicken and black bean tacos – Friday
Pasta with meat sauce – Saturday
Lemon tilapia – Sunday

Here is what we have left for upcoming weeks:

Chicken:
Chicken with salsa in crock pot

Beef:
Meatloaf
Beef barley soup

Pork:
Smothered pork chops
Ham and lentil soup

Fish:
Balsamic salmon

Smorgasbord (two nights):
Breakfast for dinner
Lasagna
Ravioli

Class nights:
Open face ham sandwiches

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August 14, 2013

New-style menu planning week 3

Called a lot of audibles this week as we got used to the kids being at a different, further away day care. So next week’s plan has rollover items again.

Roast pork and potatoes – Saturday
Tuna jack straw! (Found some potato straws, hoping they work!) – Sunday
Golden chili chicken – Monday
BLT sandwiches – Tuesday
Quinoa skillet – Wednesday
Frittata – Thursday
Chicken and black bean tacos – Friday
Calzones – Saturday
Hamburgers – Sunday

Here is what we have left for upcoming weeks:

Chicken:
Chicken with salsa in crock pot
Curry chicken

Beef:
Meatloaf
Beef barley soup

Pork:
Smothered pork chops
Ham and lentil soup
BBQ pork tenderloin

Fish:
Italian tilapia
Lemon tilapia
Balsamic salmon

Smorgasbord (two nights):
Breakfast for dinner
Lasagna
Ravioli
Pasta with meat sauce

Class nights:
PB&J
Open face ham sandwiches

August 10, 2013

New-style menu planning, week 2

Building off last week, which was fairly successful (enjoyed by mostly all, and pretty much stuck with) get is the plan for this week. This does include some rollover items from last week, as we went out one night and had a leftover night, and is nine days rather than seven since I like to have a plan through Sunday.

Sloppy joes, salad – Saturday
Fish sticks, roast potatoes, salad – Sunday
Italian wedding soup – Monday
Hot dogs – Tuesday
Chicken and black bean tacos – Wednesday
Pot roast – Thursday
Mac and cheese – Friday
Roast pork and potatoes – Saturday
Sunday – Tuna jack straw

Here is what we have left for upcoming weeks:

Chicken:
Chicken with salsa in crock pot
Golden chili chicken
Curry chicken

Beef:
Hamburgers
Meatloaf
Beef barley soup

Pork:
BBQ pork tenderloin
Smothered pork chops
Ham and lentil soup

Fish:
Italian tilapia
Lemon tilapia
Balsamic salmon

Smorgasbord (two nights):
Calzones
Breakfast for dinner
Lasagna
Quinoa skillet
Ravioli
Frittata
Pasta with meat sauce

Class nights:
Pb&j
BLT sandwiches
Open face ham sandwiches

August 5, 2013

KG plans lunch, day 2

image

Make her own pizza (two mini pitas, cheese cubes, pepperoni, sauce), blueberries, capri sun. (Pretzels and apricots for snack.)

And she not only planned this lunch, she made it! I chopped the cheese and poured the sauce but she did everything else.

August 4, 2013

Pot roast in the crock pot

This is my mom’s recipe… warning, you will have plenty of leftovers! The amount of vegetables will depend on the size of your crock pot.

Ingredients
1 3-lb chuck roast
baby carrots
red potatoes, quartered
1 packet french onion soup mix
Water

Directions

  1. Using saute pan over medium heat on stove top, sear roast on all sides.
  2. Put roast into crock pot.
  3. Top with roughly equal amounts of baby carrots and quartered red potatoes until crock pot is nearly full.
  4. Add french onion soup mix on top.
  5. Pour in water until all carrots and potatoes are submerged.
  6. Cook on low for at least 6 hours (all day is OK).

If you want to get fancy, you can slice up a couple of yellow onions and brown them in the pan after the roast, then add to the crock pot along with the other veggies. Serve with bread for lots of sopping goodness.

August 4, 2013

KG’s lunch plan for the week

KG hasn’t been thrilled with my less-than creative lunches lately at day camp, so she helped me come up with the following list for this week.

Pb&j sandwich
Hummus and shredded carrot sandwich
Make her own mini pizzas
Cheese sandwich
Peanut butter and crackers

And here is today’s lunch:
image
PB and jelly, crackers, cheese stick, peach, trail mix, capri-sun fruit and veggie juice. (She also got pretzels and dried apricot for a snack.)

August 4, 2013

Trying a new type of menu planning

Read this idea on a forum, and I really like it. Designate each day as a specific protein/concept and rotate through five recipes you like for each one.

So here goes.

Chicken:
Chicken and black bean tacos
Chicken with salsa in crock pot
Roast chicken
Golden chili chicken
Curry chicken

Beef:
Hamburgers
Meatloaf
Sloppy joes
Beef barley soup
Pot roast

Pork:
BBQ pork tenderloin
Roast pork and potatoes
Smothered pork chops
Ham and lentil soup
Pasta with Italian sausage

Fish:
Italian tilapia
Lemon tilapia
Fish sticks
Balsamic salmon
Tuna jack straw

Smorgasbord (two nights):
Calzones
Italian wedding soup
Breakfast for dinner
Chicken tamale casserole
Lasagna
Quinoa skillet
Ravioli
Frittata
Hot dogs
Pasta with meat sauce

Class nights:
Hummus and pita
Pb&j
Open face ham sandwiches
BLT sandwiches
Mac and cheese with turkey sausage

So for this week:
Roast chicken, roast broccoli, baked potatoes – Sunday
Sloppy joes, salad – Saturday
Pasta with Italian sausage, roast cauliflower, salad – Wednesday
Fish sticks, roast fingerling potatoes, salad – Friday
Chicken tamale casserole, salad – Monday
Ravioli, salad – Thursday
Hummus and pita, carrots, celery, bell pepper – Tuesday

We will see how this goes! Hopefully making one big list of things everyone likes will stop me from asking on Saturday night or Sunday morning “What do you want to eat this week?” and being faced with blank stares.