Monday’s Menu Plan: September 7

Happy Labor Day!
I know many of you will be celebrating with family at BBQ’s and cookouts – enjoying this holiday that signifies the end of summer. My hubby is working, so while we won’t be eating the traditional hamburgers and hotdogs today, make sure you make enough of whatever you’re creating so that there are leftovers to share or turn into a second meal later in the week.

I’ve linked to a couple recipes for our dinners, but that doesn’t mean that I follow those recipes exactly. For example, I like doing the penne on Sunday with just green beans and I even throw some Feta cheese into my pesto to add another layer of flavor and creaminess. With the chicken rollatini, I like to put sundried tomatoes, feta and spinach inside (can you tell I like Greek food?!). As always, use this plan as an inspiration, not as a boundary.

I’m also realizing that as we’re still getting used to an everyday school schedule, cereal, yogurt, and/or oatmeal are becoming are weekly breakfast staples. However, don’t let that limit your morning creativity! (Plus we’re still stocked on free yogurt from last week!)

If you’re looking for more of my tips and tricks when it comes to Family Menu Planning on a Budget, be sure to turn into Talk of the Town tomorrow (9/8) at 11am CST on Nashville’s NewsChannel 5.

Week of 9/7	BREAKFAST		LUNCH		DINNER
Monday	Cereal & Yogurt		Salami & Cheese sandwiches		Spinach Salad with Strawberries
Tuesday	Fruit Oatmeal		PB&J, apples		Rotisserie Chicken with roasted potatoes & veggies
Wednesday	Cereal & Yogurt		Chicken Noodle soup & crackers		Cheesy Taco Bake with salsa fresca
Thursday	Cheese Toast & berries		Ham & Cheese roll ups, applesauce		Chicken rollatini with sauteed spinach & garlic
Friday	Cereal & Yogurt		BBQ sandwiches with chips		Homemade Pizza & green salad
Saturday	Eggs in a Nest		Sandwiches		Chicken Vegetable Stew over egg noodles
Sunday	Pancakes with PB & Syrup		Nachos		Penne Pesto with Green Beans and garlic bread

*Click HERE to see more of my favorite recipes or get new ideas for your menu plan this week!

Menu Plan Monday: 8/30/09

Another week, another plan. As summer ends, we’re trying to incorporate the fresh herbs that have taken on second life in our small garden, as well as finish up all the new vegetables we bought from the farmers market to try! We’re also continuing to do less meat (for health & budget), so you’ll notice more eggs, veggies & pasta worked into this week. I also have a TON of yogurt I got for free (thanks to Kroger Super Doubles this past week!), so you’ll notice I’ve incorporated that into most of our breakfasts and even our snacks.

If you have any recipes you love or variations you’ve tried, please share it with us below. Have a great week and don’t forget to enter the Purity Lovers giveaway before 9/1!

Week of 8/30	BREAKFAST		LUNCH		DINNER
Monday	Cereal & Yogurt		Turkey & Cheese on crackers		French’s Crunchy Onion Chicken, Rice Pilaf, Sauteed Squash
Tuesday	Oatmeal with raisins & honey		Egg Salad sandwiches		Pasta w/Garlic, Olive Oil & Broccoli, garlic bread & caesar salad
Wednesday	Cereal & Yogurt		Cheese & Chicken Quesadillas		Vegetable Stew & biscuits
Thursday	Fruit Oatmeal		PB&J, Kiwi		Scrambled Hamburgers with oven fries
Friday	Cereal & Yogurt		Ham & Cheese roll ups, carrots & PB		Free Pizza Night! (we have a coupon!)
Saturday	Waffles with PB & syrup		Chili (from freezer) & cornbread		Leftovers or ChickfilA after church
Sunday	Breakfast Sandwiches		Taco Salads		Rosemary Potato Fritatta

Monday’s Menu Plan: August 24

Ok gang – here’s the plan for the week.
I have to tell you, I tried something totally different tonight. I’m trying to use up the rest of my veggies from our trip to the Farmer’s Market, so I decided to make my version of Eggplant Lasagna: instead of just eggplant, I also roasted a new type of squash for one of the layers. I also supplemented a (free) jar of tomato sauce with shredded carrots, garlic and onion…as well as some zucchini puree and fresh basil. Once the sauce cooked down, I took a hand blender and smoothed it out. I told the kids it was lasagna, and just never metnioned that there wasn’t any pasta in it; Kariss had 3 helpings!

Remember, make these plans work for you and your family: change out the protein, mix up the vegetables, or play around with what you cook on which day. The purpose is to decrease stress and maximize your time with your family (and maximize your dollar). Have any great recipes you’ve tried lately? I’d love to hear about them!

Week of 8/24	BREAKFAST		LUNCH		DINNER
Monday	Yogurt & Toaster Pastry		Rice Cakes with PB&J		Eggplant lasagna, sauteed asparagus, ceasar salad & garlic bread
Tuesday	Fruit Oatmeal		Ham & Cheese on crackers with applesauce		Oven Baked Chicken with garlic roasted potatoes & broccoli
Wednesday	Cereal & prunes		BBQ Chicken sandwiches & a plum		Potato Bacon Torte
Thursday	Waffles with Peanut Butter & Syrup		Dill Chicken Salad wraps with carrot sticks		Italian Baked Chicken & Pastina
Friday	Oatmeal with raisins & honey		BLT sandwiches with cole slaw		Taco Night, salsa fresca & queso blanco
Saturday	Chocolate Chip Pancakes & berries		Grilled Cheese & Tomato with soup		Leftovers
Sunday	Eggs, bacon & grits		Green Salad with chicken tenders		Black Beans with saffron rice, onions & cilantro

Free Books & Guides

Ready to start off your week with some FREE books? Check these out:
*FREE PORK CHOP RECIPES E-Book: Enter your email HERE to get an E-BOOK with America’s Favorite Pork Chop Recipes featuring 52-Pages of Quick and Easy Recipes + Quick & Easy Recipe Newsletter for FREE!
*FREE Kitchen Kids Cookbook: Fill out your short form HERE. (Limit 1 cookbook per request. Offer only good in U.S. and Canada. Cookbook should arrive in 6 to 8 weeks.)

*The Teen Girls Gotta Have It Guide to Money: Fill out the short form HERE

*Get your FREE ADT Child Safety Kit HERE

Monday’s Menu Plan: August 17, 2009

I can’t believe that summer is technically over (based on the fact that school has started here in Nashville), but we’re experiencing some of the hottest days we’ve had all year! However, that means there’s still great nights for grilling ahead (even if that means just using the George Foreman inside). Yesterday we made our first family trip to the Nashville Farmer’s Market and I got a great sampling of fresh vegetables I’ve never tried before, like different kinds of zucchini, squash and eggplants, so you’ll see those mixed into the recipes this week! Enjoy!

Week of 8/17	BREAKFAST		LUNCH		DINNER
Monday	Strawberry Muffins (made with spinach from Deceptively Delicious)		Chicken Salad wraps with grapes		Homemade Pizza
Tuesday	Cereal and Citrus slices		Cheese & cucumber sandwiches with veggie chips		Ham & Cheese Mini Fritattas and home fries
Wednesday	Fruit Oatmeal		PB&J  with pineapple chunks		Fish & Homemade Chips
Thursday	5 Grain Toast with goat cheese and mashed berries		Egg salad sandwiches & granola bar		Ultimate Meatloaf over mashed potatoes
Friday	Cereal & applesauce		Cheese Quesadillas with squash puree & chopped chicken		Zucchini fettuciniwith fresh basil and parmesean
Saturday	Cheese Eggs & Grits		Italian Sausage with Lentils		Crockpot Sticky Chicken with rice pilaf and grilled eggplant
Sunday	Breakfast Burritos		leftovers		Sante Fe Salad with chicken and black bean salsa

Monday’s Menu Plan: August 10, 2009

I know many of you have kids that will be going back to school, us included! (Our daughter will be starting Kindergarten this year – I can hardly believe it!) So keep in mind that you may want to adapt your dinners so you can turn them into a lunch for the next day (like the Pot Roast on Saturday that I’ll be using to make BBQ beef sandwiches for lunch on Sunday). As the summer seems to get hotter instead of cooler as it nears its end, anytime you can cook once and eat off it twice is a big help!

UPDATE: I also just found this list of a month’s worth of No-Cook meals from Food Network in our continuing effort to keep our kitchen’s cool!

Week of 8/10	BREAKFAST		LUNCH		DINNER
Monday	Cereal with blueberries		Salad trio: Egg salad, tuna salad and chicken salad on a bed of lettuce		Balsamic Chicken with baby spinach and couscous
Tuesday	Fruit & Yogurt Smoothies		PB&J, chips & fruit		Chili with cornbread
Wednesday	Oatmeal with raisins & honey		BLT sandwiches and grapes		Parmesean Crusted Baked Tilapia with rice pilaf and broccoli
Thursday	Cereal and applesauce		Dill Chicken Salad on crackers, pears		Scrambled hamburgers, oven fries
Friday	Eggs with toast & cheese grits		sandwiches, nuts and fruit snacks		Quick Chicken Enchiladas, yellow rice
Saturday	Breakfast Sandwich		Pot roast, carrots, mashed potatoes		Leftovers
Sunday	Fruit Oatmeal		BBQ Beef sandwiches & baked beans		Southern Chicken Tender Salad with fresh rolls

Monday’s Menu Plan: 8/3

Ok, it’s a new month. Summer is coming to a close and school is right around the corner. Enjoy every minute with your family and take the opportunity to try something new this week. Use leftovers from dinner to make fun sandwiches or salads for lunch the next day (like my lamb pitas or thai chicken salad you’ll see on the menu this week). Remember, make the menu work for you!

Week of Aug 3	BREAKFAST		LUNCH		DINNER
Monday	Fruit Oatmeal		Mini Bagel Pizzas		Lamb Chops with Mint Pesto & oven roasted potatoes
Tuesday	Cereal & applesauce		Sliced lamb on pita with cucumber yogurt sauce		Slow Cooker Tuscan Chicken with White Beans
Wednesday	Waffles with PB & Syrup		Thai Chicken Salad		Mulberry Street Burger
Thursday	Cereal with blueberries		Sandwiches & chips		Easy Taco Bake (from Old El Paso Kit)
Friday	Oatmeal with raisins, cinnamon & honey		Greek Salad		Pizza Night!
Saturday	Breakfast Burrito		Cone Chili		Leftovers
Sunday	Greek Yogurt with prunes		Quesadillas		Roasted Veggie Plate over rice

Monday’s Menu Plan: July 20, 2009

We’re still on the road! After a great birthday spend with friends and family at Disney World, we’re now in south Florida. While our eating schedule is altered a bit, I still wanted to give you all a plan for the week so you have something to work off of. Remember, keep mixing in those fresh summer fruits and veggies while you can still get them (so inexpensively!). Take advantage of items like corn that you can cook once, but eat off of for awhile (cook on the grill for dinner one night, then cut the remaining off the cobb for a fresh salsa or salad the next night and then a chowder the night after that!). Once I’m back in my routine again, I’ll get more recipes posted for those fun summer nights!

Week of July 20	BREAKFAST		LUNCH		DINNER
Monday	waffles with Nutella & powdered sugar		Burgers on the grill		Oven Roasted Turkey Breast with mashed potatoes and green beans
Tuesday	Free pastries at Starbucks!		Cucumber and cream cheese tortilla rolls		Enchiladas  with salsa fresca and tortilla chips
Wednesday	Cereal & blueberries		Ham & Cheese		Baked Pasta with zuchinni, green salad & garlic bread
Thursday	Bagels & schmear		PB&J with chips		Grilled Chicken chopped salad
Friday	Fruit Oatmeal		Cobb salad		Mac & Cheese with shrimp and bacon
Saturday	Strawberry/Banana smoothie		Salad Trio (egg, chicken & tuna on lettuce)		Dinner out after church
Sunday	Kariss’ birthday breakfast – whatever she wants!		Grilled Cheese & soup		BBQ Pulled Pork Sandwiches with Baked Beans

Monday’s Menu Plan: July 13, 2009

This month, we’ve challenged ourselves not to go grocery shopping. Well, let me clarify. We’re getting ready to leave for a family roadtrip back to Florida this week, so we knew we only had about 15 days to challenge ourselves to eat out of our stockpile. Sometimes I get so focused on saving and stockpiling that I forget to stop and look at everything we already have hanging around our kitchen.

Let me tell you, not only has it been helpful on our wallet, but it’s been helpful to our waistline! I did spend about $5 last week to get a fresh loaf of bread and some produce, but we’ve drastically cut back on our meat/poultry consumption and have added a lot of beans, soups and salads. We’ve also cut back on our portions in an effort to make what we have stretch further.

We actually won’t be at home for all of this week, but I still gave you a full week’s plan so you have something to work around. There’s a few dishes I couldn’t begin to give you a recipe for since I’d never even heard of them until I met my husband…for example, beans & kielbasa (essentially slices of kielbasa pan sauteed with 3 cans of pinto beans added in once they’re browned) & grits (which my kids say I’m allowed to make now as long as I make them like daddy). However, I also like to keep my own favorites in the mix, like lentil soup, stir fry and rice cakes! It’s all about collaboration and creativity when it comes to making a menu plan for your family. I’ll talk to you next week from Florida!

Week of July 12	BREAKFAST		LUNCH		DINNER
Monday	Frozen Waffles		PB&J on rice cakes		Aglio e Olio spaghetti & green salad
Tuesday	Cereal & applesauce		Egg salad on crackers		Lentil Soup with sausage, chickpea salad & rolls
Wednesday	Pancakes & berries		BBQ chicken sandwiches		Pinto Beans & Kielbasa over mashed potatoes
Thursday	Cereal & banana		Ham & cheese roll ups		Breakfast for dinner
Friday	Fruit Oatmeal		Chicken Caesar salad		Cheesy Taco Bake
Saturday	Eggs & grits		Bagel Pizzas		Grilled Shrimp skewers & basmati rice
Sunday	Yogurt & homemade granola		Hamburgers & oven fries		Stir Fry (chicken &/or veggies) over rice

Summer Vacation = Healthy Eating

It’s summertime! Which means different schedules, fun in the sun and family vacations! As our own family prepares for a road trip next week, I’ve been wondering how we can make sure to keep up healthy eating habits even though our daily routine will go out the window.

Even when you’re being thrifty, you can still eat healthy. Make it a point to eat foods as God intended and in their natural state. I found an article from Earth’s Best that I want to share with you about helping you and your family eat healthy through the summer months:

Vacation is a wonderful opportunity for healthy eating. Not only are meal times more relaxed and less pressured, there is the undeniable, overwhelming abundance of fresh foods, dripping with summer goodness and nutrition just waiting to be enjoyed. With more time for eating, there can be less reliance on fast foods and more time to prepare and eat whole, natural foods. And, because kids like it simple, you can relay on the naturally rich flavors of fresh foods simply prepared.

 

Healthy eating habits are developed, not born. Making a practice of buying and serving mostly fresh, organic, and minimally processed foods will help your child grow a preference for those foods. Vacation time is an opportunity for you to reinforce those preferences. These practices can help:

1. Make frequent trips with your kids to the local farmer’s market. Shopping for food becomes a fun outing when you go to an open-air market where fresh foods are the highlight. Let your kids participate in the choices.
2. Build your meal around fresh vegetables and fruits. Instead of focusing summer meals on grilled meats, plan around the vegetables. For example, quarter and grill some sweet peppers, slice and grill zucchini basted with a favorite marinade or barbeque sauce, and serve with a small skewer of chicken or firm fish on the side.
3. Grow a garden. Children will find joy and delight in actually being encouraged to dig in the dirt. There are even bigger rewards in watching seeds sprout. Closeness to the foods you eat supports a preference for those foods. Kid friendly crops that are easy and fast to grow include cucumbers, lettuce, radishes, beans and carrots.
4. Make mealtime fun and relaxing. Have lots of picnics, even if just in the back yard. A picnic is a good place to begin serving fruit for dessert. Dine out on the picnic table, even for breakfast. New foods are better accepted in a relaxing atmosphere.
5. Grill healthier choices. Instead of fatty hot dogs and burgers, try salmon burgers or veggie burgers. Try grilled fruit for dessert as a healthier sweet. Fruit is basically made up of water and sugar and by grilling it you can concentrate the flavors by reducing the water and caramelizing the natural sugars. To keep them from sticking to the grill brush with a tiny bit of butter.
6. Be aware of the calories in summer foods, and make lower calorie and fat choices. Potato salad, laden with mayo, has loads of calories that most kids don’t need. Instead, try a corn salad with red pepper bits and a bit of oil and vinegar. Instead of an ice cream cone, make some juice pops in your own freezer.
7. Don’t mistake thirst for hunger. If your child complains of hunger other than at meal or snack time, consider offering water first. Frequently thirst is mistaken for hunger.
8. Allow for some indiscretions, such as at the state fair, or once in a while when the ice-cream truck comes around. With an otherwise healthy diet, there’s room for treats.