Happy New Year!
We are already ten days into the new year and looking ahead to Martin Luther King Day now. It doesn’t seem possible that we’re already halfway through January.
That being said, after the new year, it was time for us to get back on track with our weekly meal plans. Through the holiday weeks we were off our schedules completely. When school started up again we had a one week meal plan, so this is our first two week plan.
With a new plan comes the usual “all-call” to the kids, asking if anyone has anything they’re craving or wanting over the next couple of weeks. We had one kid down for the count with a virus, so she did not weigh in this time around. However, the other two both sent me recipes they wished to try this time. I was happy to see some new recipes on the list, and I am happy to report that of the two we’ve tried already, they were both well received and something we would make again.
We made our list of meals and did our grocery shopping, and I wrote out the recipes for the two new meals and stuck them on my kitchen cabinet. Both were recipes the kids had seen online and one was a video. I will link to them in the list below. There are other ones we are trying out that I will feature in a future post if they are voted into the rotation.
Here is our current list of meals.
Sunday: Italian Antipasto (a huge salad of sorts containing various meats and cheeses, tuna and hard-boiled eggs)
Monday: Two soups: Normally I don’t make more than one meal, but I made an exception here. We had planned our typical Chicken Escarole Soup with gluten free pasta, but Liz wanted to try out a new soup. I knew some of us would like it and some wouldn’t, but I didn’t want to eliminate it just because not everyone would eat it. I had a sick kid that could use the chicken soup, so I opted to make both. One was a crockpot soup, and I’d totally make it again. You can find the recipe for it here. A photo is shown above as well.
Tuesday: Mongolian Beef (this is a new recipe we have not tried yet).
Wednesday: Spaghetti with Tuna Sauce (see recipe here)
Thursday: Zucchini Shrimp Scampi: This was a great new recipe submitted by Caroline and again, everyone loved it. We got to use a new grating tool for the zucchini that made long spaghetti-like noodles. You can see this recipe here. A photo is shown below as well. We did add tomatoes to ours, and for a family of our size we would use six zucchini next time, instead of four. It was that good, with very little left over.
Friday: Hamburgers and hotdogs, Quinoa Salad on the side as a request from Caroline, see the recipe here.
Saturday: Out for dinner
Sunday: Red Wine Crockpot Roast: We tried this recipe a few menu cycles ago, and absolutely loved it. Everyone loved it, which is often rare. We are adding it back in this time around.
Monday: MLK Day: Roasted Chicken Dinner
Wednesday: Chicken/Broccoli/Pasta Saute (we usually make Wednesday a pasta night at this time of year because all three kids have a Wednesday night commitment and it allows us to cook early, eat early and eat quickly before we go our separate ways.
Thursday: Breakfast for dinner: Pancakes (another busy night meal we often rely on)
Hopefully this two-week schedule of meals will help to inspire your own menu planning. What’s on your menu for the upcoming weeks?