I've meant to do this for a long time, post my menu plan. But that would mean that I would have had to have planned a menu! I usually make a list of meals and buy the groceries for them. I do not plan when to have them, when to have left overs, etc. Since I'm going back to work part-time this week and full-time next, it's time to get back to routine! So I'm going to post my menu plans once a week and we'll see if it helps with our diet and nutrition as well.
For my menu plan, I'm only doing suppers. We're at work for lunches and breakfasts are grab and run. My kids eat a well-balanced planned menu at daycare. I use my own cookbooks and go online for meal ideas. I'm going to try at least one new recipe per week. We usually eat a fruit as a side at each meal as well, but I just grab and slice whatever is in the fridge. Right now strawberries are a frequent feature.
Without further ado,
Tuesday: 15 Minute Chicken & Rice Dinner
Wednesday: Left Overs
Thursday: Hot Barbecue Biscuits, green salad
This is a new recipe out of the newspaper and looks so easy.
[copied directly from the Omaha World Herald] Dinner can't get much easier than Hot Barbecue Biscuits. Heat oven to 350 degrees. Line a baking sheet with nonstick foil. Remove biscuits from an 8-count can refrigerated buttermilk flaky biscuits. Separate into halves and line the baking sheet with 8 halves. Top each with 2-3 tablespoons store-bought barbecued chicken or beef. Place other halves on top and press gently. Bake 13 minutes or until biscuits are browned. Remove from over and serve. (Adapted from "51 Fast and Fun Packaged Dough Recipes," Delores Kostelni;Collectors Press, $7.95.) Serve these little gems with deli coleslaw. Kiwi is dessert.
They sound good to me. I'll report back how they turn out.
Friday: Grilled Brats, Grilled Potatoes w/ Onions