Meal Plan: September 29 - October 5

Monday:  Fencing

Biscuits and Gravy with sliced tomatoes and avocado

Tuesday:  Soccer

Chicken Salad with Pitas

Wednesday:  Talent Show Rehearsal/Cello

Pasta with Chicken Ragu

Thursday:  

n/a

Friday:

n/a

Saturday:

n/a

Sunday:

Mean Plan: September 23 - 28

Monday:

Leftover Tacos

Tuesday:  Soccer

Pasta with Pesto

Wednesday: Cello

Leftover Tacos/Quesadillas

Thursday: Soccer

Pasta with Red Sauce

Friday:  TBD

Saturday:  TBD

Sunday:

Roast or oven fried chicken

Meal Plan: September 15 - 21

Monday:

Pasta with cranberry-orange sausage, butternut squash and apples

Tuesday:  Annie's dentist appt/Scott's meeting

Smitten Kitchen Carrot Soup with Roasted Chickpeas

Wednesday:  Cello Lessons

Pasta with red sauce and salad

Thursday:  Annie's Soccer Game

Slow Cooker Cuban Beans and Rice

Friday:

Orange Chicken, Fried Rice, Crab Rangoons and broccoli

Saturday:

Pizza

Fresh mozzarella, pepperoni, Hawaiin, BBQ Chicken, Arrugula 

Sunday:

Big Taco Dinner

Meal Plan: August 25-31

It's a new school year (almost) and not only are we back on the meal-planning bandwagon, but we've got an all new approach.  See below:  more than you ever wanted to know abou our diet.  Rather than plan things out by day, I have created lists of potential breakfasts, lunches, dinners and snacks based on what we have in the house.  These lists, in spreadsheet form, will be hung on our refrigerator, allowing us to cross things off as we finish them up.  I am hoping this system will create more flexibilty and transparency and less waste.  I am hoping to solve my three biggest meal-planning pet peeves at once:  1.  I had planned to serve a certain leftover dish for another dinner, but someone ate it for lunch; 2. I didn't realize there was something good at the back of the fridge and now it's gone bad; and 3. I'm at work and I "feel" like there's no food in the house so I convince myself that the best option is to either eat out/take out or buy all the fixings for whatever I happen to be craving.  I've done the thinking ahead of time.  No excuses.  I'll let you know how it goes.

Breakfasts: (all with fruit; see sweet snacks)

Cheerios

Oatmeal

Toast

Egg Sandwich

Lunches:

Lentil Salad

Turkey

American Cheese

Peanut Butter and Jelly

Arrugula and Tomatoes

Yogurt

Bread

Rolls

Hardboiled eggs

Dinners:

Roasted Buddha Bowl:  Broccoli, Sweet Potatoes, Carrots with Quinoa

Butternut Squash Soup

Bacon, Arrugula and Tomato Sandwiches with Two Week Salad

Pasta with Tomato Sauce

Quinoa with peas, bacon and raisins

Baby Artichokes with Potatoes

Sweet Snacks:

Pineapple

Watermelon

Grapes

Graham Crackers

Peaches

Apples

Peanut Butter

Almond Butter

Bananas

Banana Bread

Chocolate Chip Cookies

Savory Snacks:

Cucumbers

Baby Carrots

Cheddar Cheese

Crackers

Green Beans

Hummus

Avocado

Kale Chips

Almonds

Sauteed Tofu

Meal Plan: June 9 - 15

Monday:

Hummus, pita and veggies

Tuesday:

Smitten Kitchen Flat-roasted Chicken with little yellow potatos.  Sauteed baby kale

Wednesday:

Arrugula Pesto

Thursday:

Thai dish with baby bok choy and left over chicken

Friday:

Chicken salad sandwiches with micro greens and fruit

Saturday:

Farmer's Market Finds for dinner

Sunday:

Father's Day dinner at Koto

Meal Plan: June 2 - 8

It's Farmer's Market Season again!  Bring on the greens!  Bring on the spontaneous salads!  Bring on the yardwork that keeps us out of the kitchen until it's almost too late to make dinner!

Monday:

Thai Fried Rice with Oyster Mushrooms, Bok Choy and Peanuts

Tuesday:

"Picnic Dinner"

Wednesay:

Pasta

Thursday:

Eggs in a Nest

Friday:

Build your own sandwich

Saturday:

Farmers Market Dinner

Sunday:

Crepes

Meal Plan: May 19 - 25

Monday:

Lamb and Lavash Roll-ups with cucumber, tomato, tzatziki and asparagus

Tuesday:

Leftover pasta, lamb and Pad Thai

Wednesday:

Pasta with Red Sauce

Thursday:

Leftover buffet

Friday:

TBD

Saturday:

TBD

Sunday:

TBD