Each Monday I shall post our dinner menu plan for the current week.
The kids feed themselves for breakfast and lunch (usually lots of fruit, pasta, sandwiches, or leftovers) so I will only be posting the dinner menu, as that's what I cook.
Sunday - Homemade Macaroni and Cheese (recipe to come), salad
Monday - Chicken Fried Rice*, salad
Tuesday - Southwest Roll-ups using homemade refried beans (the kids loved this meal, I was surprised)
Wednesday - Spaghetti and tomato sauce, broiled zucchini**, salad
Thursday - Marinated Chicken on the grill, salad, grilled yellow squash
Friday - Quiche (a variety - probably turkey bacon & broccoli, cheeses, and vegetable)
Saturday - something in the crock pot
*Chicken Fried Rice
I don't really have a recipe for this, but here's the basic idea:
Heat 1 T oil over medium/medium-high heat. Add chicken and cook til white on the outsides. Add diced misc. veggies (peas, carrots, onion, zucchini, broccoli, mushroom, water chestnut, etc) ... great time to clean out the produce drawer and cook until they are softened. Add rice that is at least 24 hours old and cold, if you precook and freeze rice that's great too (and a huge time saver). When the rice is warm and separated create a crater in the center and cook 2-3 scrambled eggs. After eggs cook toss everything together and coat with low sodium soy sauce. Mix well and serve.
If you don't want to use oil use a smidgen of chicken broth instead. Really.
Halve zucchini lengthwise and score, spread a bit of butter or spread on, sprinkle on some parmesan cheese and seasoned bread crumbs, broil for 2-3 minutes until browned. Feel free to add garlic or parsley or basil or whatever on top before broiling. My kids love this and will happily eat yellow squash or zucchini cooked this way (cooked most ways, actually, but this is a fave).