This week's menu is short. I will be leaving town on Friday (at 4:30 in the morning) and hubby resists my attempts to plan and prepare meals ahead of time. I would prefer to plan and prep dinners for most of the 5 nights I will be in Phoenix, so that he only has to pull things out of the freezer or fridge and heat as instructed. He prefers to make a daily run to the store (or to the Chinese/Pizza/Sub/Fast Food restaurant, depending on what he and Tyson feel like. (Riley's requests are limited to the foods he can sign: milk, fruit, cereal, french fry, bread and cookie. BTW, the "fries" and "cookies" are almost always healthy versions of the classics. I try not to load my kids up with junk food most of the time.)
Matt & Tyson call this "batching it up," and I mostly try not to think about how my rules, plans and routines are thrown out the window in my absence. So, here is my menu plan for this short week:
Breakfast - fruit, whole grain toast
Lunch - Culver's
Dinner - Grilled tilapia, green beans & potatoes, sweet potato biscuits
Dinner - "Brinner" (Breakfast+Dinner)
scrambled eggs with spinach, fruit smoothies
Dinner - BBQ chicken in the crockpot, baked beans, garden salad, sweet potato biscuits
Dinner - grilled hot dogs (turkey), ranch potatoes, green beans
Dinner - Leftovers
Breakfast all week - yogurt with granola and fruit
Lunches all week - sushi, tuna salad, or turkey sandwiches; crackers; cherries or apple; pudding
For now, during the school year when we are all gone during the day, we just choose one meal for breakfast and lunches, and stick with that throughout the week. When the school year is done and the First SAHM Summer has begun I'm sure I will plan all three meals each day with a little more variety.
Have a great week!