what we’re eating this week…

11 Apr



hot and sweet chicken



After a few weeks of being disorganized about meal planning, I sat down Friday night and planned meals, made a grocery list (for 3 stores!), and couponed in a date night with myself. Fun for a Friday night, I tell ya!

A few comments on our meals:

  • We are working towards a healthier, real food diet. We are not vegetarian, but I do try a few meatless meals now and then.
  • Our littles will eat what’s planned for dinner. No separate meals here, but they usually like most everything I make. We strive for every night a family dinner night.
  • I LOVE to cook. I LOVE to try new recipes. I marked the recipes that are new this week with a *. And I linked to the places the recipes are posted if online.
  • Mondays we have small group and Tuesdays we have soccer practice, so it’s quick meal night
  • Sundays we eat more of a dinner for lunch, then dinner is a packed meal as I feed the kids at church since we go early

Here’s our menu for the next two weeks:


Sunday, April 10lunch: Frittata w/asparagus, potatoes, spinach, and onion, fruit, and yellow rice

dinner: Sandwiches, raw veggies, and chips

Monday, April 11Ginger glazed mahi mahi* , quinoa, sautéed zucchini

Tuesday, April 12 – Quesadillas or Tuna Melts, carrot sticks, salad

Wednesday, April 13“Cheese” stuffed bean burgers*, Sweet Potato Fries, sautéed Green Beans

Thursday, April 14 – Pasta with Italian Sausage, Peppers, and Onions, Salad

Friday, April 15 – dinner and Wii night at BFF’s!

Saturday, April 16 – Grilled Steaks, smashed red potatoes, grilled asparagus

Sunday, April 17lunch: Chicken Nuggets with honey mustard dipping sauce, corn, carrot fries

dinner: Pizza, Salad

Monday, April 18 – Grilled Mahi Mahi with black bean salsa, quinoa, yellow squash

Tuesday, April 19 – breakfast for dinner – blueberry pancakes, scrambled eggs, and fruit

Wednesday, April 20Chicken Piccata (minus capers) over whole wheat angel hair pasta, salad, and roasted carrots

Thursday, April 21Hot and Sweet Chicken (made with breasts), Simple Sesame Noodles, Edamame

Friday, April 22Date Night! kids: leftovers or quesadilla, Veggie tray (carrot sticks, cucumber slices, green pepper slices with various dips – hummus, dressing, herbed cream cheese)




sandwiches – peanut butter & jelly, peanut butter & honey, tuna, egg salad,


quesadillas – whole wheat tortillas with cheese (adults: sautéed chicken, onions, & peppers or black beans, feta, spinach, salsa)


organic macaroni & cheese



oatmeal and fruit

cereal and fruit

eggs in a nest and fruit

scrambled eggs and fruit and maybe toast

granola and yogurt with berries

toast with peanut butter or almond butter and fruit

oatmeal pancakes


I’d LOVE to hear some of you meal ideas!! I really struggle with breakfasts and sometimes lunches.

What are you eating this week?


4 Responses to “what we’re eating this week…”

  1. Allison April 11, 2011 at 7:16 am #

    This weekend we had taco casserole, simple tilapia with asparagus & potatoes, and pasta w Italian sausage, onions & peppers w marinara sauce. On the menu this week: honey teriyaki glazed porkloin w mashed potatoes & salad, easy chicken fried rice, 3 cheese tortellini with basil pesto & salad, and tacos!

    • chellejd April 11, 2011 at 3:14 pm #

      Wow! Yummy!! I’m amazed at how far you’ve come with your kitchen abilities. It’s fun and delicious isn’t it?!

  2. Melissa April 15, 2011 at 9:32 am #

    Your schedule and cooking style is very similar to ours, so I’m hoping to try out a few of your ideas. I also plan for two weeks at a time and struggle with breakfasts & lunches.
    Some of our favorite breakfasts are-
    * hot cereals: oatmeal, brown rice grits (rice chopped up in the Vitamix), corn grits with cheese, cream of wheat. We’ve also had quinoa with peanut butter, mashed bananas, cinnamon, and raisins.

    * pancakes w/ applesauce (rarely as they are time consuming.)

    * peanut butter popcorn, fruit

    * egg casseroles

    * yogurt with fruit and homemade (low-sugar) granola

    For lunches the kids and I eat a lot of beans and legumes because we like them, but my husband has trouble digesting them. I cook up large batches of pintos, black beans, lentils, etc. in the crockpot and freeze them in quart bags so they are handy when we need them. We will make our own refried beans and have them with homemade corn or whole wheat tortillas, mix lentils with taco seasoning and serve them with tortillas, or mix beans with tomato sauce and taco seasoning and serve this “chili” with cornbread. We will also have homemade vegetable soup quite often. On the rare occasion that we actually have leftovers, I will serve those up instead of the planned lunch option. Our sadder lunch choices are Ramen, pb & j sandwiches, or spaghetti which we fall back on when we are really pressed for time.

    • chellejd April 15, 2011 at 9:42 pm #

      Ooh! Some GREAT ideas! Love the cooking of beans and legumes ahead and freezing them! Thanks so much for sharing your meals!

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