I love summer vacation, and I love having the kids home with me all day for 2+ months, but those 2 months pass so quickly, and I find myself unwilling to pass up a trip to the farm, zoo, or park to run errands (not to mention I'm a much happier mama with two happy kids at the farm, as opposed to two bored ones grabbing boxes of Dunkaroos to toss into the cart when I'm not looking). As a result, over this past summer vacation we ran out of milk, eggs, bread, fruit, or vegetables more times than I care to admit.
To prevent this pattern continuing even with the kids back in school (albeit the boy only goes for the mornings), I'm back to a weekly menu plan. I've done it off and on in the past, occasionally wrote about it on my other/old blog,
and it really helps me feel more organised.
Here's my first week, starting small. Just the weekdays, and I'm going with all my easy, tried-and-true recipes that I go back to again and again (usually in my first week of menu planning):
Monday: Lemon Dijon Chicken (I use thighs with this marinade) with broccoli, rice, and corn
Tuesday: Vegetarian Chili with salad and crusty bread (this will depend on my morning allowing me to prepare this - if it doesn't, I have some chicken in the freezer that we need to eat soon anyway)
Wednesday: I'm out, so I'll just set up G and the kids with leftover from Monday/Tuesday.
Thursday: No sit-down dinner, due to after-school activities.
Friday: Easy Garlic Broiled Chicken with roasted potatoes (might try these Hasselback potatoes, if I have the time and energy) and a side vegetable.
