Menu Plan for November 21 – 27

Last week I tried 3 new recipes from the book ‘No Whine with Dinner, 150 healthy, kid-tested recipes from The Meal Makeover Moms’ by Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD (M3 Press, 2011); Veggie Patch Tofu Pie, Mini Meatloaf Muffins and Coconut Chicken Fingers.  Paul and I enjoyed all three of these recipes; they were all a slightly different take on classic family dinners.

I was leery of the Coconut Chicken Fingers because generally speaking, I don’t care for coconut.  To my surprise the sweetness from the coconut and ginger were quite nice and the coconut was not overpowering on the chicken.  I seemed to enjoy my dinner more than the kids did and Paul ate the leftovers for a couple days afterward.

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The Mini Meatloaf Muffins were a hit with 2 of 3 munchkins while it was tolerated by the third.  All three agreed that mashed potato ‘icing’ that I added was the best thing you could put on a dinner plate.  Once again, all the leftovers made their way into our lunches and we all agreed that we could eat this meal again.

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The dark horse in the race this week was the Veggie Patch Tofu Pie.  The kids are hot and cold when it comes to quiche but I wanted to know how they would respond to the proclaimed ‘kid friendly’ version in the book because, well, I love quiche and I want to continue eating it for supper!  This recipe got rave reviews from everyone at the table!  The girls didn’t ask about the green stuff (spinach) that pervaded their meal and Paul added some hot sauce to hit the right note for a meal we all really enjoyed.  This recipe will go into our regular rotation and I may play around with adding different veggies to the mix.

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In the coming weeks I will be looking at different cookbooks for weeknight dinner inspiration.  Please comment below if you have a cookbook in mind that I should borrow from the library!!

This week is another busy one:

Menu

Saturday – Christmas Party

Sunday – Leftovers and cupboard clean up

Monday – Hand Breaded Pan-Fried Flounder, Potato and Roasted Cauliflower

Tuesday – Dragon Bowl

Wednesday – Rotisserie Chicken, Quinoa and Broccoli

Thursday – Swedish Meatballs with Mashed Potato and Frozen Veggies

Friday – Homemade Pizza

Menu Plan for November 14 – 20

We took the girls to the library last weekend and I started thinking about quick, healthy and satisfying dinners that the whole family would enjoy.  While Paul took the girls to the play area, (yes, our awesome libraries have areas dedicated to imaginative free play!) I set off to find a few cookbooks that might provide some inspiration.

In my travels through the stacks I found, ‘No Whine with Dinner, 150 healthy, kid-tested recipes from The Meal Makeover Moms’ by Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD (M3 Press, 2011).  I didn’t even flip through the book before scooping it for my pile; the title spoke to my evening meal plight.

This week is a busy one for Paul – we will miss him for three of our weeknight dinners – so I figured it was the perfect time to try some kid-tested, healthy recipes that the adults might enjoy too. I found three in this book to try: Veggie Patch Tofu Pie, Mini Meatloaf Muffins and Coconut Chicken Fingers.  Stay tuned to find out if they end up in my recipe arsenal or whether they didn’t pass muster with my taste-testers.

 

Menu Plan November 14 – 20

Saturday – Tilapia Tacos

Sunday – Argentinian Flank Steak with Chimichurri Sauce, Bread and Broccoli

Monday – Veggie Patch Tofu Pie (p 113), Biscuits, Zucchini and Carrot Spiral Saute

Tuesday – Mini Meatloaf Muffins (p 88) with Mashed Potato and Cauliflower

Wednesday – Roasted Chicken, Roasted Potato and Broccoli

Thursday – Coconut Chicken Fingers (p 78), Quinoa, Frozen Veggies

Friday – Pan Fried Flounder, Roasted Potato and Carrots

 

Grocery List

Lime

Lettuce

Garlic

Baby Spinach

Parsley

Lemon

Broccoli

Cauliflower

Tomato

Cucumber

Coleslaw Mix

Bananas

Mango

Eggs

Salt

Onion Powder

Dijon

Yellow Cornmeal

Silken Tofu

Extra Lean Ground Beef

Chicken Breast

Ham or Turkey (sandwiches)

Frozen Flounder or Sole

Fish for Tacos

Flank Steak

Parmesan Cheese

Sour Cream

Cottage Cheese

Greek Yogurt

Bread

Menu Plan November 7 – 13

This week’s menu is largely based on food we already had on hand.  For example, the leftover peanut sauce in our fridge happens to go smashingly with Salad Rolls (which I conveniently had most of the ingredients for) or the phyllo for the mini-quiches awaits its next use, or the rice from Dragon Bowl (the recipe is coming) transforms into excellent fried rice.

Aside from clearing out our cupboards, we have been scrutinizing our budget.  Planning our meals has helped me to use the food in our fridge and freezer wisely.  There was a time when the homemade peanut sauce would have languished in our fridge until it was thrown out or the phyllo would have gotten freezer burn because it ended up under the things we use most often.

To add to our budget considerations, we have sourced a few staples like excellent quality whole chickens at a bulk discount (hence the weekly roast chicken).  The plan, however, sometime goes off the track.  Last week I tried to thaw a frozen chicken quickly and forgot about it on my counter for the better part of the day (no more thawing on the counter…)  When I returned home and realized what I had done, I honestly gave serious thought as to whether or not I should cook the chicken for my family.  Cooler heads prevailed and the chicken saw my garbage can instead of my roaster.  In my travels about appropriate temperature of meat and best practices when thawing meat, I came across this handy website which will help when preparing this week’s chicken:

http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/food-steps-precautions-aliments-eng.php#a4

 

Menu Plan November 7 – 13

Saturday – Tacos

Sunday – Family dinner out

Monday – Salad Rolls

Tuesday – Pizza

Wednesday – Burgers, Roasted Mini Potatoes, Carrot and Zucchini Saute

Thursday – Mini Quiche, Salad and Raw Veggies

Friday – Roasted Chicken, Rice, Broccoli and Carrots

 

Grocery List

Pizza Sauce

Onion

Tomato

Peppers

Cucumbers

Mushrooms

Olives

Extra Lean Ground Beef

Mini-potatoes

Lettuce

Cheese (pizza)

Veggie boullion

Bananas

Pears

Kiwi

Berries

Cottage Cheese

Milk

Chocolate Milk

Greek Yogurt

Ham

Tofu

 

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