Menu Plan October 31 – November 6

This week is full of parties and events, marking the start of the holiday season in our household.  When I think about meal planning this time of year, there are a few considerations that are top of mind:

  • What can I bring with me to parties to share?
  • What healthy alternatives to frozen pizza can I prepare for the kids and babysitter?
  • During party-filled weeks when we tend to eat richer food, what can I put on the table that is both light and satisfying?
  • What plans are realistic given the time I have available?

This week I have incorporated realistic planning and lighter meals in the menu.  The preparation time on the chosen meals is not overwhelming and there are a few veggie-heavy dinners planned for nights when the family is eating dinner together.

During the first week of a busy 2 months ahead, I welcome the celebrations and know that with a little bit of work I will also enjoy balance where our family’s relationship with food is concerned.

 

Menu

Saturday – Tex Mex Quinoa to take to Halloween Party

Sunday – Salad Rolls and Peanut Sauce

Monday – Roast Chicken, Mashed Potato and Roasted Broccoli

Tuesday – Homemade Fish Cakes and Veggie Tray (for kids) – We are at the Top 40 Under 40 Gala for Paul

Wednesday – Turkey Pot Pie Stew and Salad

Thursday – Baked Mac & Cheese and Veggie Tray (for kids) – We are at the Bob Edwards Gala, the Library Foundation’s signature event

Friday – Dragon Bowl

 

Grocery list

 

Celery

Bananas

Apples

Grapes

Peppers

Cucumbers

Mushrooms

Green onion

Lettuce

Kale

Broccoli

Potato

Tofu

Yogurt

Cottage cheese

Bread

Pita

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