I’m glad, and relieved, to be back to menu planning on a regular basis. Menu planning is, of course, budget friendly. That alone is a good enough reason to take the time to do it on a regular basis. It also reduces stress by not having that five o’clock panic about what on earth to fix for dinner! Planning breakfast and lunch also keeps us from falling into having the same old thing every morning or noontime.
I post our weekly menu on the front of my fridge, and that is also a great stress reliever. I’m not inundated with questions all day, every day, by two hungry boys asking, “What’s for lunch?” or “What’s for dinner?”.
I’ve also begun including a section on that printed menu called “Mom says, “Yes”, Snacks”. The inspiration for this came from the always creative Kendra. Planning healthy snacks in advance, and knowing my big boys’ nutritional and caloric needs and snack-monster mentality, helps me to make sure that there are always plenty of healthy snack options available. It also gives them snack options that don’t require their asking for permission. They don’t accidentally eat food that I’ll need for a meal later on, and I’m not constantly having to decide if it’s too close to dinner for someone to make himself a sandwich.
Be sure to visit Laura for this week’s version of Menu Plan Monday. You’ll find oodles of menu plans there.
Here’s my Menu Plan for this week, with links to recipes when possible.
Breakfast: Blueberry Coffee Cake
Lunch: Taking Taco Salad for lunch after church, with a platter of our BIG Chocolate Chip Cookies to share
Dinner: Dinner out before attending an event in the evening
Breakfast: Copper’s Monday Morning Waffles
Lunch: Homemade Tomato Soup, Oyster Crackers
Dinner: Stuffed Loaf, Green Salad, Canned Fruit
Breakfast: Cold Cereal
Lunch: Panini-Style Turkey, Cheese & Spinach Sandwiches, Chips
Dinner: Tuesday Night Tacos
Breakfast: French Toast
Lunch: Southwestern Tostadas (Black Beans, Diced Tomatoes, Corn & Mozzarella Cheese, toasted under the broiler), Green Salad
Dinner: Tamalie Pie (watch for the recipe on Thursday), Sweet Corn Tomalito, Green Salad
Breakfast: Old-fashioned Oatmeal
Lunch: English Muffin Melts, Chips
THURSDAY GOODIE: Cake Balls (Dani plans to make this batch with white candy coating instead of chocolate.)
Dinner: Cuban Black Beans and Rice (recipe from this cookbook ), Baby Carrots
Lunch: Left-over Cuban Black Beans & Rice on Flour Tortillas (rolled like burritos)
Dinner: Aztec Quiche, Texas Toast (I’ll use the rest of the loaf of thick-sliced bread from Wednesday morning’s breakfast, buttered, sprinkled with garlic salt, topped with cheese and toasted under the broiler)
Breakfast: Cold Cereal
Lunch: Dani’s Choice
Dinner: Nachos (Our Saturday Night Tradition)
MOM SAYS, “YES”, SNACKS for this week:
Snack Cup of Raw Almonds
Celery Sticks with Peanut Butter
2 – 3 Cuties (Mandarin Oranges)
Apple Slices & Pecan Halves, Drizzled with Maple Syrup
1 Hard boiled Egg & Half a Snack Cup of Oyster Crackers
How do you handle the issue of snacks in your home?
God bless you as you look well to the ways of your household!