Weekly meal plan

I try to plan out five meals for the week, but I don’t necessarily plan them for specific days.  I have a great wall calendar on my refrigerator and using handy dandy sticky notes I write out what I think we’re going to have – then can switch them up as needed. Much nicer than scratching out and writing something different if something comes up.

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As you may notice, I haven’t actually added anything to the weekly schedule yet except the dinners – I have priorities! 🙂

This week:

  • Freezer meal: Zesty Italian Melt sandwiches on Pretzel bread with couscous and a salad.  I don’t have the recipe linked here, just the cookbook that it came from, but will plan to post our version of it soon. Every few weeks, I will buy the ingredients and assemble 12 of these sandwiches for the freezer.  This is such a simple meal – pull out of the freezer, throw in the oven for 20 minutes or so, and feed!  And, most importantly, the kids love them!
  • Taco night with homemade re-“fried” beans
  • Fried Rice – with my mom’s best stir fry recipe (to follow)
  • Buffalo Chicken Mac & Cheese for the son who is obsessed with “buffalo” anything. This recipe is great, but if you’re in a hurry, you can doctor up the blue box mac and cheese with cooked chicken, frank’s red hot sauce and blue cheese (or even blue cheese dressing) and bake until bubbly.
  • Skillet Lasagna – amazing good, and very similar to the lasagna soup the family loves.  I added a bit of oregano and basil too.
  • Leftovers!

Fried Rice

My mom found this recipe while waiting in a doctor’s office and watching one of the morning talk shows. Unfortunately there was no sound on the tv, so she wrote things down from what she saw.  The recipe is great though, so no complaints.

  • 1/2 cup brown rice (soaked in water for 1 hour)
  • 1/2 cup white rice
  • 2-3T oil (I use olive oil, but I’m sure there’s a better stir fry oil)
  • 6 eggs (beaten)
  • 1 T garlic
  • 1 t ginger
  • 1/4 cup green onions chopped (white part for stir fry, green part as topping)
  • 1-2 T Tamari soy sauce (gluten free low sodium for us, but any will work)
  • Edamame (cooked, removed from pod)

Soak brown rice in water for 1 hour before steaming together with the white rice. Follow steamer directions for cooking white rice – usually 45  minutes or so for one cup.  If not using a steamer, cook rice as you would cook white rice on the stovetop (sorry I can’t be more specific, I always use a steamer).  Add oil to wok, heat until very hot and add beaten eggs.  Cook as you would an omelet – ie don’t break up.  Remove eggs and add garlic, ginger and green onions (white parts) and stir fry for a couple minutes.  Add hot rice.  Add omelet on top and stir.  Leave the eggs in larger bite pieces.  Add edamame and soy sauce (to taste).  Stir fry until rice is lightly browned (or until you can’t wait any longer).  Top with green onion greens.

This is a recipe you can switch up a bit with any leftovers you may have.  I’ve also added mushrooms and tofu to the garlic/ginger/green onion section.  Bagged cabbage/coleslaw mix can add some great veggie taste to this as well.

Since this recipe was cobbled together from watching a tv with no sound, feel free to mix things up a bit – you might want a little more ginger or a little less soy sauce – it’s very flexbile.

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