For Theresa

Over at the 4Real Forum, Theresa asked to see our menu plans. Well, mine is a work in progress, but here is what I have so far. It is a good, basic, two week dinner rotation plan (like Elizabeth suggested) that gets us by when we have a hectic month when I want to focus more on outside projects. Please understand when you read this, that my kids are very simple eaters. They like food cooked simply. Some people might consider them picky eaters (I do sometimes!) but I am trying to focus on the positive and the way my kids prefer to eat is actually very healthy. They will eat salad with no dressing, prefer most of their vegetable in raw form or lightly steamed and can't stand cream sauces or gravy on any of their food. The younger two will eat their pasta with a little marinara sauce but the older two like just a little bit of garlic butter and Parmesan cheese.

You won't see a lot of fruit on this menu because my kids eat fruit for breakfast, lunch and snack. Also, I don't schedule fruit. We have fresh fruit around all the time. Most of my kids won't eat fruit from a can although the girls do love applesauce. You also won't see any red meat. We cut that out of our diet back when Husband had some cholesterol issues. We don't serve dessert on a regular basis but have been known to make fruit and yogurt smoothies or fruit and yogurt parfaits as a dinner substitute for the grown-ups (it's good for Husband's IBS). I also don't plan things like muffins and quick breads. They just happen and can be served as a side dish whenever.

I would like to come up with a similar menu for lunch or maybe just a list of ideas to turn to when we get into that sandwich/chip/fruit rut.

Menu Rotation ~ Week One
Monday:
Garlic Chicken
Steamed Green Beans and Corn
Bread and Butter

Tuesday:
Rachel Ray's Harvest Turkey Burgers
Fries (cottage or frozen)
Zucchini and Lentil Pilaf ~I use brown rice and minced onion if I don't have fresh onions. The sesame oil can be substituted with olive oil and I like garlic salt instead of regular salt.

Wednesday:
Chicken Pizza (use leftover Garlic Chicken)
Salad or crunchy veggies

Thursday:
Teriyaki Pork Tenderloin
Steamed Broccoli/Cauliflower
Sweet Potato Puff

Friday:
Pasta w/ Garlic Bread or
Leftover Veggie Plate with Baked Potatoes
Salad

Saturday: Leftovers

Sunday: Try something new


Menu Rotation ~ Week Two
Monday:
Shredded Chicken Soft Tacos
Salad
Beans and Rice

Tuesday:
Turkey Chili with beans (Frito Pies)
Crunchy Veggies

Wednesday:
Stir Fry Chicken (or Jicama Chicken)
Brown Rice

Thursday:
Pork Chops (Braised or Baked)
Butternut Squash Mashed Potatoes or
Sweet Potato Puff

Friday:
Salmon Patties
Cucumber and Tomato Salad
Fruit

Saturday: Leftovers

Sunday:
Pot Roast (Lamb or Pork) or Turkey Breast
Carrots and Potatoes
Sauteed Mushrooms