I usually plan our meals on Saturday for the coming week. Saturday afternoons are perfect because chores are done, and while the boys (big and small) are watching college football I sit at the kitchen table (with a cappuccino) and surround myself with cookbooks, magazines, my laptop, and the family calendar. The calendar is important because if, for example, there is an afternoon practice then I know to keep dinner simple (and quick) that night.
When planning I use two sheets of paper: one is for listing menu ideas for every day of the week, and the other is my grocery list which I make out as I go. I like to do my grocery shopping at some point over the weekend, if not I do it first thing Monday morning.
Although I assign a meal to a specific night, when things come up (and believe me, they do!) it is no problem switching meals since I already have everything on hand.
That being said, here's this week's menu list:
Garden Salad (inspired by the Olive Garden)
Macedonia (fruit salad)
Chicken Caesar Panini
Wednesday (breakfast for dinner)
French toast with cinnamon apple compote (Cooking Light Magazine)
Chinese Chicken and Rice (Eat Clean Diet Cookbook, p. 162)
Wonton Dessert Snacks (substitute lemon yogurt w. lemon sorbet)
carrots w. Ranch dressing
Root Beer Floats
lunch: turkey-hummus pitas (Cooking Light Magazine)
Sunday (w. Nonna and Nonno ... our turn)
garlic mashed potatoes
roasted "carrot fries"
|Nonno and Timothy |
Enjoying fresh picked cherries