I menu plan on Sunday, getting my inspiration from what's in my pantry, other blogs, the restaurant I used to work at, and recipes I've bookmarked in magazines to try. I also try and work into the menus whatever organic fruits and vegetables we still have from our CSA box we get on Thursdays. I grocery shop on Sundays and try and make it so that I only go once a week!
Mondays I cook and bake in preparation for the week. I usually make a batch of cookies for school lunches, and muffins for breakfast and snacks. I hard boil eggs and poach chicken tenderloins that I refidgerate to use for my lunches and snacks. I aslo make a batch of Breakfast Burritos which I freeze. Matt eats one several days a week in between coaching surfing and racing to class. The kids eat a rotation of breakfasts and lunches, both of which I prep the night before so our mornings are as hectic free as possible!
Dinners I assign to a certain day depending on what's going on that night. Like this week, the kids will be with a sitter on Thursday, so I'm pulling Chili and Corn Muffins out of the freezer. Whenever I make things like Chili or Spaghetti Sauce, I always make a double batch and freeze half, so it's an easy meal a week or so down the road. I also try and use the Crock Pot on days I know the afternoons will be busy with appts, carpools and such. I leave Saturday and Sunday open for leftovers or dining out!
Waffles & Bacon
Fruit Smoothies & Mini Bagels
Muffins & Scrambled Eggs
Cereal & Fruit
Cinnamon Toast & Chocolate Milk
Weekly Kid Lunches (packed the night before)
String Cheese or Yogurt
Sandwich - Ham, Turkey, Egg Salad, Bologna
Weekly Mom Lunches
Poached Chicken sandwich with carrots, hummus and arugula
CousCous Salad with poached chicken, mandarin oranges & fresh mint
Lo Mein with cremini mushrooms and fresh basil
Chicken Salad with celery, green onions & yogurt
Club Sandwich with basil mayo
"Dressed Up" Mac & Cheese - I also add cremini mushrooms & baked chicken
(It's a dish at The Yard House that the kids LOVE, so I'm gonna try to recreate!)
Baby Greens Salad
Crock Pot Short Rib Ragu (in this months Everyday Food)
Creamy Thyme Polenta (in this months EDF)
Roasted Pork Tenderloin
Warm Brussel Sprout Salad (in this months EDF)
Mashed Carrots with Honey & Chili Powder (in this month's EDF)
Corn Bread (I use the recipe on the side of the Jiffy Box but add a can of creamed corn too!)
and hot dogs (cause Wyatt's not so fond of Chili)
Feta Turkey Burgers with Tzatziki & tomatoes
Oven Baked Fingerling Potatoes
What's on your menu this week?
I'm always looking for inspiration!!