Skip to main content

Menu Planning

Wow, I've really bee slacking on updating here.  Along with the regular family stuff and household duties I am honestly finding that menu planning is taking up a great deal of my time.  I used to just plan dinner for the week.  Now I am planning breakfast, lunch, dinner & snacks for the entire week.  I am constantly searching for ideas online, flipping through cookbooks and magazines and putting together meals that I think that the whole family will enjoy with a new "test ingredient" thrown in here and there to make things interesting.  Something else I have to consider these days is that my hubby is now on a carb-counting diet to help control his diabetes.  I am onboard with his carb diet and it is great for the entire family yet it adds that much more stress to managing the menu just right.  It all takes up a lot of time!  But I know that his health... our family's health... is so worth the effort!!  So as I was prepping lunch for the kids today I thought "There has got to be a better way!".  I need a game plan.

The solution is quite simple.  I reflected back to my years of running an in-home childcare when I created rotating weekly menus for the kids.  I will adopt that method and create a 4-week menu for my family that can be rotated.  This way things won't get boring and I can always have the option to substitute a different side dish... perhaps something that's in season.  So this will be my new plan to work on these next few days.  Wish me luck!

Comments

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Asian Cabbage Mango Slaw

I saw this recipe and knew that we had to try it!  Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal.  The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.

It was a pretty simple dish to make.  Below, you'll see everything tossed in the bowl.  FYI, I shredded the cabbage with a knife and the carrot with a box shredder. 

The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar. Mixed it all up and threw in some sesame seeds and it was ready.  I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little. Asian Cabbage Mango Slaw (6 servings.  Serving Size 1/2 cup) 2 cups shredded cabbage 1/2 cup shredded carrots 1 mango a bunch of green onions, chopped 3 tbsp rice vinegar, I used white wine vinegar 1/2 lime, juiced 1 tbsp soy s…