New Menu Plan...

[bright sparks]

I thought I'd share my new menu plan. For no particular reason other than that I'm in a sharing kind of mood. I have two new starters at the end of August when I get back from vacation and wanted inexpensive, easy to make and freezable meals. I cook once every 8 weeks, and I make meals on a 3 week cycle enough for 9 weeks worth. I prefer to cook it all in one day including the majority of my snacks which also freeze, and then all I am left with is fruit and veggie sticks to cut once or twice a week. I really don't have time to prep everyday.

Here goes...I work M-Th from Sept and have the same 4 am and pm snacks each week and then 12 lunches. I have tried to do one soup a week, one meat a week, one fish a week, and one meat free a week. One of my meat free ended up being a fish dish this cycle as I have a little one who is adamant he wont eat beans simple as they are and I really don't want to deal with that while I am transitioning two new ones.

AM SNACKS
1.Cheese, fruit, crackers
2.hummus and raw veggies
3.a variety of fruit and veg smoothies ( works perfectly with the fact that my own 12 year old daughter has them for breakfast)
4.mini lemon raspberry muffin bites(think the size of two bite brownies)

PM SNACKS
1.Carrot-Apple Cupcakes
2.apple cinnamon pancakes(I make enough for all of them for the 9 weeks, and freeze them in-between wax paper and in a zip lock bag and pull as many as I need out for the day when I need them and reheat them by putting them in the toaster)
3.fruit and yogurt
4.cranapana bread( cran-cranberry, ap-apple & ana-banana)- When this is cooled I slice it into portions and cling wrap it and freeze it. I just pull out what I need for the day in the morning

All my snacks are supplemented with additional fruit and veggies for those with larger appetites. I also offer a lighter snack in the morning and a heavier one in the afternoon in the hopes of giving them something more substantial after naptime to put them on till dinner.

LUNCHS

Soups- Carrot-Fennel Soup, Roasted Pepper & Tomato Soup & Sweet Potato Soup. All served with either crusty bread or unsalted tops, and raw veggies.

Meat- Beef or Turkey Stroganoff(loaded with extra veggies), Meatloaf with roasted root veg(I make sure the root veg is only cooked about half way so when I reheat the tray they don't end up being gross) & Chicken, Veg & Rice Casserole

Fish- Fishcakes, typically salmon or tuna. The tuna will be out of a tin but the salmon is not, served with potatoes and veggies. Asian Baked Fish with potatoes and veg. The fish is not cooked prior to going in the tray for freezing, only the potatoes and veggies. By the time they have reheated, the fish is cooked through perfectly. Lastly I make a mean fish curry with whiting and serve that with rice.

Veggie- Rice and Bean sliders served with veggie sticks. My son is a vegetarian so when I make his burgers, I just make additional smaller ones. Tuna and Rice Casserole(loaded with veggies), and finally a Pasta Primavera Alfredo. I have an amazing "cheat" for alfredo sauce that I jar and freeze, and I load this dish up with broccoli, spinach and peas.

After every lunch for desert, fruit is served.

It may sound like a lot of work to some but to me it really is so much easier than cooking everyday or weekly. I prefer to put my daily energy into cooking my family healthy meals and this method ensures that I do so. All meals are put into foil trays with lids, and are labelled and marked with meal name and day of which week in the cycle. I have used this method for a couple of years now and it really does work.