Menu Planning

This week looks like a busy one! If I really stop and think about it though, it isn't too bad but there a few things that I need to take in to consideration when planning our menus. We have Scouts 3 nights this week - one night really doesn't affect dinner, one night needs to be portable and one night needs to be a quick cook night. We also have a friends coming over for a (family) play date on Friday and they'll stay for dinner. It's lent, so we don't eat meat on Friday, I want something I can prepare ahead, and it needs to be very kid friendly. And the most important thing on our calendar this week is Chaz's birthday! He gets to pick the meal.

Sunday:

Ancho and Coffee Rubbed Cowboy Steaks
Baked Potatoes
Grilled Asparagus

Monday:

Sausage and Pepper Style Pork Chops
Crusty Bread
Green Salad

Tuesday:

Stuffed Pizza Bread
Raw Veggies

Wednesday: Chaz's Birthday!
Spinach Lasagna
Garlic Bread
3 P's Salad
Chocolate Cake with Peanut Butter Frosting

Thursday:

Fish Tacos
Marinated Radishes
Romaine Salad with Corn and Pepitas

Friday:

Baked Macaroni and Cheese
Peas with Mushrooms and Onions
Roast Carrots

Saturday:

Leftovers




I also read this post and had a bit of an epiphany. A little planning and my week can run a little more smoothly, too!

So Sunday I spent a little time in the kitchen. ...and I had some help.



By the end of the day, we had made:

broccoli soup
lemony lentil salad
baked tofu
apple pie muffins
"jack and dill" spread for sandwiches
2 dozen hard boiled eggs
brownies
soaked seeds for sprouts
yogurt
steel cut oats (in the crockpot)

Mornings are often hectic around here. I'm hoping this will help.