Menu Plan for Week of March 18, 2013

I had no menu plan last week because it was March Break in these parts. While we dreamed of an early spring arriving, we had no such luck. I'm still keeping my fingers crossed that the dreary snow melts soon and spring truly arrives.

In the meantime, I'm looking for simple and easy recipes for a busy week back to school. We have hockey play-offs, martial arts, and I start my 10K running clinic, so there are many evenings that are rushed and hectic. Simple meals make it all easier to manage.

Monday: Spaghetti and Meatballs

Tuesday: Spicy, Sauteed Chickpeas, Beef and Cilantro

Wednesday: Leftovers/Soup/Sandwiches


Thursday: Potatoes and Sausage 

Friday: Homemade Pizzas

Saturday: Buffalo Chicken Tacos 

Sunday: Roast Chicken

Menu Plan for Week of March 5, 2013

OK, last week went quite well. I made every meal with the exception of the pot roast on Sunday - mostly b/c we had too many leftovers around to make a big, heavy meal.  I'm trying to choose meals this week that a) everyone will like, and b) are manageable with our busy schedules.

I actually felt calmer and more at ease all week, knowing that I had my meals planned here in one convenient location. So easy to access quickly from my iPhone or iPad during the busy dinner time hour!

Monday: Tortellini with Pasta Sauce, Salad

Tuesday: Perfect Salmon and Roasted Brussels Sprouts 

Wednesday: Leftovers/Soup/Sandwiches

Thursday: Pasta with Goat Cheese and Roasted Asparagus

Friday: Crock Pot Mexican Chicken  - this recipe doesn't say to do it in the crock pot, but I am going to cook it that way b/c I've heard it turns out well. Also easier for a Friday meal after a long week at work!

Saturday: Dinner Out

Sunday: Best Pot Roast Ever  (only recipe I didn't get to last week!)

Menu Plan for Week of February 25th, 2013

Nothing like a New Year's Resolution at the end of February, right??? Back to getting my menu plans online again - much easier to access and link to favourite recipes! We have a busy week and are just recovering from the stomach flu, so I hope these meals work out ok...

Monday: Tacos (a simple but tried and true favourite here)
Tuesday: Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Wednesday: Leftovers/Soup/Sandwiches
Thursday: BLT Salad with Buttermilk Dressing 
Friday: Mom is out, Dad is on his own! 
Saturday: Dinner Out
Sunday: Best Pot Roast Ever 

Menu Plan for Week of April 1st, 2012

Maybe menu-planning every second week is a more reasonable goal for me :).  The first week went quite well, I think I only missed one meal due to the fact that Thing 1 had hockey play-offs during dinner time that week.  The Garlic Lime Grilled Chicken that I made was delicious and everyone liked it - the kids especially loved the mango salsa that went with it. (Kids meaning 2 out of 3 kids liked it . . . we always "round up" around here).


Last week was crazy because we had some wonderful family visiting (hello baby Olivia!!!), and I was out at a workshop one night - I'm learning that stuff like that really blows your menu planning.  But we're learning to just roll with it.  


I'm looking forward to this week as it's a short week!  Easter weekend is coming which means no school Friday or Monday for me and the kids.  And no plans in the forecast means lots of relaxing time and as well as time to cook a delicious Easter dinner.  I'm feeling like lamb, but am still unsure if I will use the recipe below or try lamb on the barbecue.


Sunday: Pork Tenderloin, Mashed Potatoes, Green Beans, Fennel, and Feta Cheese


Monday:  Chickpea Curry from the Life Organic Blog


Tuesday:  BBQ Chicken and Roasted Potatoes 


Wednesday:  Spaghetti and Meatballs


Thursday: Home-made Pizzas


Friday: Sweet Potato Fries, Lemon Basil Mayonnaise, Fried Haddock

Saturday:  Slow Cooker Clam Chowder


Easter Sunday:  Slow Cooker Mint Glazed Lamb, Potato Gratin from the April 2012 Everyday Food Magazine, Veggies of some variety
  

Menu Plan: Week of March 18, 2012

Why, yes, it HAS been ages since I've posted anything on this blog.  Time is something of which I have very little, and thus blogging, cooking, and eating healthy have become a thing of the past.  I've decided to attempt to put a stop to all this. 

Having recently been diagnosed by my doctor with very low iron, I am committed to trying to get back to eating healthier.  After a winter of eating on the run, skipping meals, and snacking on junk food, it's time to make a change.

My short term goal is to plan, prepare, and eat three healthy meals a day.  As part of this I am going to better incorporate the foods in my weekly harvest box from Life Organic and include them in my menu throughout the week.  Let's take a stab at it!

Sunday: Garlic Lime Grilled Chicken with Mango Salsa

and Chard with Pine Nuts, Parmesan, and Basil

Monday: Potato Leek Soup (which I will make on Sunday), Salad

Tuesday: Lemon Garlic Green Beans and leftover chicken

Wednesday: Roasted Cauliflower and Broccoli and Grilled Steak

Thursday: Spinach, Walnut, and Feta Salad

Friday: Grilled Salmon and Grilled Sweet Potatoes with Scallions

Also on my radar this week for lunches and snacks:

French Breakfast Radishes with Salt on Bread 

Sweet Potato Wedges 

Apple and Spinach Salad 

Zucchini Chocolate Chip Muffins 

Menu Plan for January 30, 2011

We had the crockpot chili last week and it was a huge hit with all of us. I wasn't able to fit in the Indian Curry last week, so I'm making it tonight and am hoping we have loads of leftovers!

Sunday:  Crockpot Indian Curry

Monday: Leftovers

Tuesday: Sandwiches/Soup

Wednesday:  Spaghetti with Meat Sauce (freezer)

Thursday: Stir-Fried Chicken Paprikash

Friday: Buffalo Chicken Lasagna 

Saturday: Ribs

Menu Plan for January 23, 2011

Back to menu planning after another extended absence. I am continually reminded that menu planning and prepping ahead of time is the key to our family's success on weeknights.  I've made a goal to use my crockpot at least twice a week for the next little while, especially while we are all busy at suppertime and the weather is so cold.  I bought Stephanie O'Dea's "Make it Fast, Cook it Slow" and am planning to use her recipes on a regular basis.  I've been a big fan of her blog for ages, and love having the book at my fingertips.

Sunday:  Leftovers
Monday: Leftovers
Tuesday: Omelets with Stir Fried Veggies, Salad
Wednesday: Crockpot Indian Curry
Thursday: Spaghetti with Meat Sauce (freezer)
Friday: Crockpot Chili
Saturday: Ribs

Menu Plan for Week of October 24, 2010

We have been busy lately, I have been working on report cards so most of the meals I had planned for last week didn't get made.  We had a lot of sandwiches, cereal and take-out.  I'm almost finished the reports so I'm hoping to actually follow this plan this week:
Sunday: Grilled Chicken Kebobs, Potatoes and Baby Bok Choy
Monday: Fresh Pear and Curry Pasta
Tuesday: Pasta with Shrimp and Broccoli
Wednesday: Simple Vegetable Curry (from Everyday Food Magazine, October 2010)
Thursday: Birthday Boy's Choice! (Thing 2's Fifth Birthday)
Friday: Spicy Garlic Shrimp with Coconut Rice
Saturday: Slow Cooked Pot Roast with Mini Potatoes

Here are a couple soups I hope I have time to make this week.  I really enjoy soup in the Fall!
Black Bean Soup

Apple and Butternut Squash Soup

Menu Plan for Week of October 17, 2010

Life is crazy, work is overwhelming, and it's getting more and more difficult to make a healthy meal each night for dinner. 

Sunday: Grilled Steaks, Potatoes and Veggies
Monday: Fresh Pear and Curry Pasta 
Tuesday: Spaghetti with Pasta (sauce in freezer)
Wednesday: Simple Vegetable Curry
Thursday: Pizza or Sandwiches
Friday: Spicy Garlic Shrimp with Coconut Rice
Saturday: Slow Cooked Pot Roast with Mini Potatoes

I'm hoping to have time to try the Roasted Chicken and Butternut Squash Soup  (Everyday Food Magazine, October 2010) next weekend or sometime soon.  It looks delicious!!

Menu Plan for Week of October 3, 2010

Last week was hectic, so we didn't get to try the Baked Egg Cups. I'm hoping to make them tomorrow for a quick and light supper, and am hoping they will be a hit with the kids.

Sunday: Crockpot Chicken Tacos
Monday: Baked Egg Cups
Tuesday: Meal from Freezer (mommy at a meeting)
Wednesday: Shrimp and Mushroom Linguine
Thursday: Pesto Grilled Cheese Sandwiches with Soup
Friday: Cayenne-Rubbed Chicken with Avocado Salsa
Saturday: Slow Cooked Pot Roast with Mini Potatoes

Men Plan for Week of September 26, 2010

Fall is here, and we are slowly including more cold weather food choices in our menu plan!

Sunday: Hurried Goulash with Egg Noodles and Peas
Monday: Teriyaki Chicken, rice, and veggies
Tuesday: Tacos
Wednesday: Pasta with Spaghetti Sauce
Thursday: Baked Egg Cups
Friday: Crockpot Chicken Tacos
Saturday: Slow Cooked Pot Roast with Mini Potatoes

Menu Plan for Week of September 19, 2010

Another week under our belt, and some more growing pains along the way. Suppertime is definitely difficult, however, we are still managing to stick to our menu plan. I don't really know how we would cope otherwise. I had requests for shrimp from everyone in my house this week, so I've put it on our agenda for Monday. I'm also throwing in a couple slow cooker recipes, as fall weather has hit Ottawa and most nights there is a definite chill in the air.

Sunday: Crockpot Taco Soup
Monday: Spicy Garlic Shrimp with Coconut Rice
Tuesday: Irish Beef Stew (from freezer)
Wednesday: Pasta with Spaghetti Sauce
Thursday: Pizza & Salad (Mommy at meeting at school)
Friday: Hurried Goulash with Egg Noodles and Peas
Saturday: Slow Cooked Pot Roast with Mini Potatoes

Menu Plan for Week of September 12, 2010

The first week of school for everyone was hectic and insane, but for the most part we managed to stick to our menu plan and eat healthily. It is A LOT of work. It is exhausting cooking a meal after working a long day and picking up my children at daycare. Evenings are spent preparing and chopping food for lunches the next day. But, so far so good. Maybe the reason I didn't die from exhaustion is because I was eating healthy :)

This week's meals are foods I can prepare quickly and easily, or else make the night before.

Sunday: Barbecue Hamburgers and Hotdogs, fresh tomato salad
Monday: Layered Mexican Bake
Tuesday: Fish (haddock) and Chips
Wednesday: Bacon and Cheese Omelet
Thursday: Pizza & Salad (mommy works late at staff meeting)
Friday: Crockpot Taco Soup
Saturday: Grilled Steak, Potatoes and Veggies

Menu Plan for Week of September 5, 2010

Trying for a fairly simple menu this week for the first week back at school. We did quite well last week, aside from one rough day where we threw in the towel and went out for dinner at our neighbourhood pub.

This week I am aiming for meals that are fast to prepare, and that are tried and true favourites. No surprises - we won't have time!

Sunday: BBQ Ribs
Monday: Pasta with Shrimp and Broccoli
Tuesday: Tacos
Wednesday: Grilled Salmon with Potatoes
Thursday: Spicy, Sauteed Chickpeas, Beef and Cilantro
Friday: Pizza and Salad
Saturday: Neighbourhood Corn Roast

Menu Plan for Week of August 30, 2010

The results are in . . . and we did pretty well this week. Menu planning definitely helped life run smoother this week, although supper time is still rushed and busy. I can't imagine any way to change that right now, with three young children and two adults working full time. I was only working mornings last week, and even that was a big change for all of us.

This week I am working mostly full days, and then school starts in a week, which means I'll be busy teaching and Things 1 and 2 will both be back in their classrooms. I'm hoping this week will be a good test run for us to see how we can cope with meal times . . . and continue eating healthy meals and snacks instead of falling back on processed and quick meals.

Sunday: Leftovers
Monday: Tacos
Tuesday: Chicken Tenders with Creamy Honey Mustard
Wednesday: Pesto Cheese and Turkey Sandwiches
Thursday: Couscous Salad with Black Beans, Mushrooms, and Corn
Friday: Pasta with Pesto and Tomatoes
Saturday: BBQ Ribs

Menu Plan for Week of August 22, 2010

I truly neglected my menu-planning this summer. And in all fairness, we didn't do a lot of eating at home. We went camping, visited family near Toronto, did some cottaging, took vacation in Nova Scotia, and I even spent a few days in New York City.

But as I gear up to say goodbye to summer, I also bid adieu to any extra time I may have had in the kitchen. Starting in September I am returning to work full-time. As a teacher who has been out of the workforce for 6.5 years, I expect to be extremely busy and frazzled. One of my key objectives is to figure out how to keep us all eating healthy meals and snacks. Where do I find the time to shop for, prepare, cook, and clean up all the food? How do I manage to not cave under all the extra pressure and order pizza for my family four nights a week?

By the way, if I figure any of this out, you'll be the first to know.

Since I am starting back at school a few hours a day this week, I want to jump right back in with the menu planning, because that's one thing that certainly helps make life easier.

Sunday: Leftovers
Monday: Emeril's Oven-Roasted Chicken Wings and Mexicana Chopped Salad
Tuesday: Easy Spaghetti and Meatballs
Wednesday: Cayenne-Rubbed Chicken with Avocado Salsa
Thursday: Couscous Salad with Black Beans, Mushrooms, and Corn
Friday: Pasta with Pesto and Tomatoes
Saturday: Fajitas

Since I have more basil than I know what to do with, I'm going to make a couple batches of this Basil Pesto so I can freeze it in small portions and have it ready to add to pasta on a busy weeknight.

I'm also using up a gazillion blueberries in several batches of these Blueberry Coffee-Cake Muffins, which are significantly less healthy than my usual Lemon Blueberry Muffins. I did cut the sugar quantity and added some whole wheat flour and flaxseed, to make myself feel slightly less guilty about giving muffins that are essentially "cake" to my children.

Menu Plan for Week of June 6, 2010

It's been a while since I updated my menu plan here. I started the South Beach diet at the end of April, and followed it strictly for several weeks. And although I'm still eating fewer carbs, I'm able to be more flexible with my meal plans now. I will usually eat what the rest of the family eats, although I will eliminate the pasta, potatoes, or bread. And while I have successfully lost ten pounds (would like to lose a few more, but it's not totally necessary), I am feeling so fantastic and have noticed such drastic changes in myself both physically and emotionally, that I am planning to continue eating like this for as long as I can.

Sunday: Sweet Potato Fries and Roast Chicken
Monday: Spring Vegetable Coucous with Chicken (May 2010 Everyday Food Magazine)
Tuesday: Fish and Veggies
Wednesday: Leftovers/Sandwiches
Thursday: Beef, Snap Pea and Asparagus Stir-Fry (June 2010 Everyday Food Magazine)
Friday: Grilled Chicken Taco Salad
Saturday: Home-made Pizza

One of the biggest changes I've made in how I eat is the fact that I eat a salad almost every day for lunch now - in the past I would have a salad WITH something else but I now eat a large salad with protein and some healthy fats, and I feel fantastic all afternoon. I'm hoping to try out these
Black Beans with Cilantro this week as something a little different at lunch time!

Many of the recipes I've been eating for the past month or so can be found at the Ottawa Life Organic blog - for those who don't know, I write a weekly post there which includes recipes for the produce delivered in each week's Harvest Box.

Salt and Vinegar Kale Chips

I found Kalyn's recipe for Kale Chips when I was perusing her site for South Beach diet recipes. We made them yesterday afternoon . . . and the entire tray was gone in about 2 minutes! Even my kids ate them. They were FANTASTIC.

This recipe is almost exactly like the recipe on her blog.

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (any vinegar you like will work)
sea salt to taste

Preheat oven to 300.

Cut kale from stalks and tear into small pieces (chip-sized is good!). Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag. Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. Be sure to check them every 10 minutes or so, to make sure they aren't over-cooked.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

My husband was suggesting we try other flavours next time, so I think we'll give it a go!

Let me know if you give this a try - I can assure you, you will not be disappointed!

Menu Plan for April 25, 2010

I ended up switching one of our meals last week and making these Grill Master Chicken Wings for some friends who were coming over for a barbecue. They were delicious, a huge hit, and disappeared in no time. The flavour was spectacular, and were tangy and moist without being overly spicy. Two of my three Things ate them, so that is always a win in my book! I served the wings with roasted potatoes and a spinach, strawberry, and goat cheese salad.

My kid-friendlier meals are working!! Most nights the kids are eating everything I make. I'm finding it a lot less stressful - for everyone. Less bickering and whining, more eating. And I feel better knowing that at least if we're having the dreaded chicken nuggets for supper, they are hand-made by me and I know all the ingredients going into them. And, for the record, last week's Chicken Tenders with Creamy Honey Mustard were a big success here! My other strategy is to get the kids helping and more involved in the cooking. They love grating cheese, stirring, and with assistance, chopping vegetables. Setting the table is another great task for kids, and it's really making all of us happier to have everyone involved.

Here's a look at my meal plan for this week:

Sunday: Leftovers, Salad
Monday: Salsa Chicken Tostadas
Tuesday: Taco Pasta
Wednesday: Leftovers/Sandwiches
Thursday: Sesame Beef and Broccoli
Friday: Out for dinner
Saturday: Grilled Steak, BBQ Potatoes, Salad

I did make the Tzatziki Sauce I mentioned a couple weeks ago. I think I was the only one who enjoyed it - the kids really didn't eat it. I'm not sure if it was how I made it or if they are just not fans of tzatziki. I'll have to try a store-bought version and see if they like it.

Menu Plan for Week of April 18, 2010

I've noticed that I can no longer link to Martha's recipes from her Everyday Food Magazine anymore - so I'm not able to include the links to the recipes I've included below.

Last week I ended up being away most of the week (a long story, which I will get into on my other blog) so I am adding a couple of last week's recipes along with some new ones that I am excited about. So far so good with making simpler meals that the kids will eat - for the most part I have been pretty successful!

Monday: Easy Spaghetti and Meatballs
Tuesday: Emeril's Kicked-Up Tuna Melts (from the April Everyday Food Mag)
Wednesday: Penne with Cream, Smoked Salmon and Chives (from the April Everyday Food Mag)
Thursday: Chicken Tenders with Creamy Honey Mustard
Friday: Salsa Chicken Tostadas
Saturday: Spinach and Meatball Calzones (from the April Everyday Food Mag)