Thinking ahead

I like having a meal plan, shopping is more efficient, the 5:30pm decision making is done and there are less arguments with the kids too. I aim for one scare the kids night each week where I cook something that broadens their culinary horizons a little – it doesn’t always happen though. Planning a week ahead at a time seems to work best, anything more and life ends up getting in the way and making the plan redundant, and less means too many trips to the shops. I’ve been known to plan 3 meals and snacks sometimes, which works quite well in term time but with us all in holiday mode I’ll just stick with the dinners.

Friday: Homemade pizza. Dessert – fruit and yoghurt.

Dough made in the bread machine and divided into individual bases for each family member, bowls of everyone’s favourite toppings arrayed on the kitchen table, building them is half the fun, cooking them all at once in my lovely double oven and then sitting down to a meal that no-one will complain about – pure bliss!

Saturday: BBQ steak, sausages and veg (eggplant, zucchini and red capsicum) with salad. Dessert – fresh fruit.

We’ll be taking this one to Nan’s place for lunch, the tricky bit is getting the kids to come out of the pool for long enough to actually eat.

Sunday: Mango chicken curry, rice and steamed veg. Dessert – ice cream.

Out of a jar. ‘Nuff said.

Monday: Lamb and chicken kebabs with couscous salad. Dessert – fruit and yoghurt.

I’d do just lamb but then Caitlin wouldn’t eat anything so half chicken is the way to go. Also, waaay less on the couscous recipe šŸ˜‰

Tuesday: Baked fish parcels. Dessert – fruit and yoghurt.

On sheets of baking paper layer thinly sliced desiree potatoes and zucchini, thickly sliced vine ripened tomatoes, a firm white fish fillet, chopped fresh flat-leafed parsley, fresh dill and sliced lemons. Wrap each sheet up into a sealed parcel, put on a baking tray and bake at 200Ā°C for 25 minutes or until fish is cooked and veggies are tender. If I’m feeling brave this’ll be a scare the kids night, if not I’ll do frozen crumbed fish for them and the good stuff for us.

Wednesday: Crumbed chicken, pasta and steamed veg. Dessert – ice cream.

Oven baked crumbed chicken topped with a slice of ham and a slice of cheese. Remember to cook extra pasta for Thursday’s pasta salad.

Thursday: Tuna and pasta salad. Dessert – fresh fruit.

We’ll be on the road at dinner time so I think I’ll have a meal at lunch and we can grab Maccas on the run.

2 thoughts on “Thinking ahead

  1. I plan a week ahead too – and often I plan say 5 meals to allow for those nights where something ese happens and i just want takeaway or easiness and also for using leftovers.

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