05 January 2009

Plan It, Cook It, Eat It

I find cooking for the week much less of chore if I have a plan. For me, this means sketching out (I don't plan out every carrot stick or apple slice!) individual meals for breakfast, lunch, and dinner, including any of the ingredients to be added to my grocery list. I can plan crockpot meals for evenings busy with soccer practice, or a nicer menu if we are having company. Meals are always subject to change, but I find it reassuring that something is ready to slap together when mealtime approaches. One caveat ... weekends tend to be a free-for-all.

This week:

M: Eggs & Toast, Indoor 'Picnic' (crackers, veggies, & leftovers as finger-foods), Sweet & Sour Pork w/ Rice & Veggies

Tu: Raisin & Orange Sweet Rolls, Leftover Soup, Taco Salad

W: Oatmeal w/ Applesauce, Quesadillas, Mustard Chicken w/ Wilted Spinach & Wild Rice

Yogurt & Granola, Turkey Dogs, Tuna & Caper Pasta w/ Green Salad

F: Fruit Smoothies, Noodle Soup, Baked Potato Bar w/ Broccoli

Actually, the planning is really the easy part. The challenge? Grocery shopping with 3 tots in tow.


  1. Okay, the curry chicken looks good, but I'd like to try that tuna & caper pasta--mind sharing that recipe, too?

  2. Just love Miss Martha. Go to Martha Stewart's website and type in: Spaghetti with Tuna, Lemon, & Breadcrumbs.