Monday, August 23, 2010

the nutritionista diaries: five week menu plan

Dear Diary,
     I have been making dinner for my family five times a week, for at least 150 years and I am SICK of fixing the ‘usual suspects’ list of meals every, single night. I am bored! I am tired! I am fresh out of ideas for even one more meal! I need serious assistance! 
My only alternative is to run away from home and join the circus, but I am deathly afraid of clowns. Please, HELP!
     The following menu plan is an example, made to suit my family. This plan has changed and evolved over the years to fit the ages of our children, changing dietary needs, tastes, and budget. Nothing is written in stone. You can adjust your weekly menu to fit local food store ads, planning around the sale items.
     Weather effects the menu plan, as well. If the weather is very warm, forget about the oven and make one of the main dishes into a big salad with the meat on top. If it is blustery outside, a hearty soup or stew may be what you crave.
     Work schedules dictate the need for incorporating convenience items into recipes. This covers 5 days of each week. Leftovers, dining out or ordering in can fill the remaining two days. So, put on your thinking caps. How does your family eat? What are their likes and dislikes? Come up with a plan. You will be so relieved!
Week 1
Meatloaf, cheesy scalloped potatoes, green beans, whole wheat rolls
Baked chicken with homemade stuffing, cranberry sauce, baby peas
Cheese tortellini w/ artichoke sauce or pesto, salad, garlic bread
Chicken chili (use leftover baked chicken,) cornbread, spinach salad w/ apples and bacon
Teriyaki salmon, orzo and wild rice salad, steamed broccoli and baby carrots
Week 2
Pot Roast w/ potatoes, onion and carrots, green beans, rolls
Tacos, rice and beans, guacamole, lettuce and tomato
Chicken Fricasse, rice, salad, rolls
Lemon Tuna Pasta, salad, garlic bread
Tomato soup and grilled cheese sandwiches
Week 3
Creamed chicken, rice, cranberry, baby peas, rolls
Spaghetti, salad, Italian bread
Hamburgers and/or hot dogs, French fries, lettuce and tomato
Breakfast night: French toast, waffles or pancakes
Grilled rare tuna on top of salad, rolls
Week 4
Chicken pot pie, cranberry sauce, salad
Grilled steak, sliced on top of spinach and Gorgonzola salad, rolls
Veggie lasagna, salad, Texas garlic toast
Fajitas (chicken, beef or shrimp,) Spanish rice, veggie toppings
Oriental chicken salad, ramen noodle soup w/ fresh vegetables and ginger
Week 5
Homemade pizza, Greek salad
Pork tenderloin, sauteed apples, green beans w/ lemon and garlic, rolls
Chicken tetrazzini, salad, garlic rolls
Baked Fish in foil pouch w/ mixed vegetables, salad
Zesty beef soup, rolls, salad
Alternates to menu items
Purchased lasagna, frozen pizza and chicken pot pies can be used to save time, if absolutely necessary.
Deli chicken strips can be used for oriental chicken salad.
Large batch of spaghetti sauce and several meatloaves can be made ahead and frozen.

1 comment:

  1. You read my mind.:) Although, I had not thought of joining the circus. Beckie

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