Monday, March 10, 2014

Meal Planning Monday

Meal Planning Monday

I have been feeling a little guilty about my littlest boy's veggie consumption.  He used to eat pretty much anything I served--pureed peas, mashed sweet potato, broccoli (I sometimes had to hide it behind a piece of orange, but he still ate it!), but he's getting pickier.  And I'm getting more lax, and being ok with him having fruit over veggies.  It's time to buckle down.  This week I am attempting to cook more meals with hidden veggies.

Monday
Chicken Cheddar Flatbread "Pizzas"
Carrots (cooked ones for the little guy)
I added salsa (we like Jack's Special) to mine.  It added a yummy kick.

I prepped these when Camden was taking his afternoon nap.  Now  when it's time for dinner, all I have to do is turn on the broiler and pop them in for 5 minutes.


Turns out that this season we will be having baseball practice the same night as Cub Scouts, which makes for a crazy evening.  Crazy evenings call for being prepared for dinner in advance.  I came up with this idea on a whim, and am actually shocked at what a hit it was.

Cut whole wheat flatbread into triangles (like a piece of pizza).  Arrange chopped cooked chicken and Granny smith apple on pita and top with shredded cheddar cheese.  Broil in toaster oven for 5 minutes or until cheese is melted.

*Money saving tip--buy chicken in bulk at Costco and cook ahead of time for recipes like this.  I season mine with salt and pepper, add a little olive oil, and bake in a 350 degree oven for about 30 minutes or until no longer pink.  Then I use my Pampered Chef chopper to chop the chicken.  Best purchase ever at a Pampered Chef show.  You can either use immediately, or freeze and use at a later date.

Taco Tuesday
I am not a fan of making separate meals for kids.  My kids eat what we eat.  But when it comes to shrimp, my boys are simple, and they like their shrimp simply boiled.  That works for me--easy and fast.  But it's not so exciting for adults.  So, I am going to spice it up a bit for the bigs in the house, and keep it simple for the littles.

Shrimp and Avocado Tostadas (for adults)

Spinach, Black Bean, and Cheese Quesadillas (for kids) with shrimp on the side for Jonah and Carson
Rice (everyone)
















Wednesday
Pork Tenderloin--couldn't get the recipe to load, so here is it, plain and simple.  Pork Tenderloin usually comes in a pack of two.  I cook both, and use the second one later in the week for Pork Panini Sandwiches.
Season pork with 1/4 teaspoon garlic salt.  Bake in 425 degree oven for 20 minutes.  While pork is cooking, combine 1 Tbsp. honey and 2 Tbsp. balsamic vinaigrette dressing (I use Good Seasons).  Brush meat with dressing mixture and continue baking 15 minutes or until meat is cooked through (160 degrees on meat thermometer).  Make sure to let the meat rest before cutting.
Acorn Squash with apples
Garlic Bread

Thursday
Microwave Lasagna
Salad
I always have trouble finishing off baby spinach when I buy it for a particular recipe.  So, I am glad I remembered this dish and how good it is!  It calls for 4 cups of baby spinach, so it can definitely finish off my stash.  This is also a great meal to take to a friend.  You can prep in advance, then let them pop it in the microwave for a hot meal.

Friday
Cubano Panini Sandwiches (with leftover pork)

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