I hope you all had a wonderful weekend! We spent a lot of time outside, watched a little House of Cards and took naps each day. Now I’m taking a little time to plan our meals for the week.
If you’re like me, reading another person’s meal plan can be overwhelming because the meals are unfamiliar and it seems like a lot of work. I decided to include some notes with this one to show when I’m doing prep work and how I’m taking shortcuts.
This week I’m devoting myself to organizing the house and getting some new systems into place. I’m treating it as a full time job so I’m trying to do most of the food prep work outside of day time hours.
I figure I’m going to have to put in some time to feed my family of four, whether I’m following a meal plan, scrambling to put something together at the last minute or driving around to get takeout. With this plan in place, the thinking has been done. I just have to be a little disciplined in executing the plan and I will have some very nourishing food on the table in the same amount of time I’d be spending otherwise. With less stress.
(Can you tell I’m trying to motivate myself to get back into meal planning on a weekly basis? Go Natali, you can do it!)
This weeks meal plan:
Lucas’s School Lunch
salami slices, cheese, rice crackers, olives
sugar snap peas & carrots
Breakfast: Oatmeal with berries
Dinner: fish, rice, cucumbers
*I’ll put the rice in the rice cooker (like this one) earlier in the day.
Fish doesn’t take long to bake and I’ll make is simply with butter, lemon and sea salt. While it’s baking, I’ll take those few minutes to chop a cucumber and sprinkle it with salt.
At some point during the day, I’ll throw together a soup for my daughter and husband to eat for lunch in the following days. I have broth in the freezer and will add some canned tomatoes and whatever else we have.
*The night before, I’ll mix up the batter for the frittata and bake the spaghetti squash. Wednesday morning, the frittata can bake while we get ready for the day. For dinner, all I have to do is saute the prepared “spaghetti” in a pan and make the quick pesto in the food processor.
Breakfast: buckwheat crepes
Dinner: mac & cheese, broccoli, green salad, baked sweet potatoes
*I’m making the crepe batter the night before. It takes less than five minutes – just whirling milk & flour in the blender. I’m making a double batch so that we can make crepe sandwiches for Thursday night’s dinner.
Wednesday will be a good day for my kids to watch a show while I’m making dinner. Then I can bake the sweet potatoes, steam the broccoli and put together the salad. The mac & cheese is my son’s favorite from Trader Joe’s.
*Today is a no work day. Breakfast is easy, lunch was made earlier in the week, and the crepes for dinner are ready to go in the fridge along with the ham, cheese & lettuce that will go into them.
Breakfast: cheese toast & cucumber slices
Lunch: leftovers form the week
Dinner: pasta with red sauce (I’ll puree a red bell pepper into it for added nutrition), salad
*This is also a relatively no work day. Usually there is some work at the front end, but by the end of the week we’re riding the wave.
*At some point in the week, I’ll grab a minute to make the jello (it is as easy to make as the boxed stuff.) I hope to find some time to make fresh juice, but if not we’ll have it Saturday.