My Approach To Meal Planning

Nothing makes me feel more prepared for the week than planning my meals in advance. I love looking at my calendar and seeing a week's worth of meals, writing a thorough grocery list, and (hopefully) shopping once a week. I also love pouring through my favorite magazines (Everyday Food, Cooking Light, Food Network), cookbooks (Barefoot Contessa, Giada DeLaurentiis and so many more) and, of course, Pinterest to find recipes that inspire me to cook. 

However, with two young kids, I often found myself discouraged by making dinner too late, choosing a difficult preparation, or having to hold my one-year-old while trying to chop, stir, and read a recipe. After one disastrous week where I had to tell my husband at least two times that I didn't have a "real" dinner that night, I had a breakthrough. I needed a list that I could refer to while meal planning. It needed to be flexible, include meals that my kids would eat, and take no more than 45 minutes to make. 

Compiling the list was easy. I assigned each day a different category:

• Monday- Italian
• Tuesday- Mexican
• Wednesday- Dinner at my parents'
• Thursday- Breakfast
• Friday- Pizza

and began writing. I easily filled up two months worth of meals with no repeats, except for pizza. My strategy for the weekend is a bit more complicated- we often have plans or errands that keep us out of the house on Saturdays, or make have friends over for dinner. Sundays are now filled with football and whoever we invite over to watch the Seahawks win. Unfortunately I often still have to go to the grocery store on the weekends and often spend more money than I think I will. Maybe one day I will be frustrated enough to create a plan for the weekend too!

Meal Plan for September 27-October 3

• Sunday- Dinner at Kevin's mom's house
• Monday- Pesto Pasta with Goat Cheese and Chicken (Ethan loves this so much that he talks about it in his sleep. I usually get my pesto out of the antipasto bar at Central Market and a rotisserie chicken. I added spinach and goat cheese as well and pine nuts if we have them)
• Tuesday- Easy Weeknight Chicken Tacos
• Wednesday- Dinner at my parents' house
• Thursday- Chicken with Mushroom Soup (Sear chicken tenderloins in a oven-safe skillet or cast iron pan. Take the chicken out and add diced onion and mushrooms. When both are soft- 6 min- pour one can of mushroom soup and 1/2 cup into the pan and whisk to combine. Bake in a 350 oven for 10-15 min until the chicken is cooked through and the sauce is bubbling.) We served this with Baked Parmesan Zucchini (similar)
  
• Friday-Cast Iron Skillet Brussels Sprouts Bacon Pizza (I love to use this dough recipe Perfect Pizza Dough and either freeze one half of the dough or make the Cheesy Garlic Bread Sticks)
• Saturday- Ideas needed ;)