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On Our Plates: 8 Weeks of Menu Planning

When I made the transition from Working Mom (Out of the Home) to Working Mom (From Home) and left the easy security of a corporate job for a more fulfilling and exciting, though logistically more complicated, life of a fulltime freelancer, our schedules got a little bit hectic. Thankfully, because we had been meal planning for months, our weekly shopping, cooking and plating remained fairly seamless through the transition (having a nanny twice a week and wanting to make sure she has yummy lunch options helped a ton too!), but blogging about them fell by the wayside.

I have so much more to say about my new worklife, which has been nothing short of amazing, abundant and rich, but for now, here are some menus that we’ve been enjoying for the past, well, too long.
FullSizeRender-16Menu 1:
Jamie Oliver’s Tender and Crispy Chicken Legs 
Cuban Chicken Bowls
Flank Steak Wraps (we ended up with extra steak, which I could not stop eating. The marinade is so simple but so tasty)
Meatloaf (we used equal parts ground beef and homemade pork sausage… also I didn’t start making this until 8:00, and we didn’t eat until 10:00. Plan accordingly!)
Market Skillet Quinoa

Menu 2:
P.F. Chang’s Lettuce Cups (cannot wait to make these and that sauce again! Next time I make them, I’ll probably use some cornstarch to thicken the sauce into more of a dipping consistency)
Chicken Curry Casserole
Corn, Kale, Tomato, Shrimp Salad (this salad was SO satisfying. I’m obsessed with Linday’s recipes and blog, and it’s lucky that I can call her a friend, because otherwise it could be a little creepy how often I reference this site)
Moroccan Chicken (thanks to a tip from a friend who gave this recipe a whirl the same week I did, I doubled the spices, added turmeric and added a touch of cream)

Menu 3:
Chicken Bryan Pasta (this is one of Davey’s favorites, and we used farfalle instead of angel hair pasta)
Salmon Caesar Salads (if you don’t already have a favorite dressing, go to Target and get the Market Pantry chipotle Caesar dressing. Just do it.)
Chicken Burrito Bowls
Quinoa Bites
Enchilada Meatballs

Menu 4:
Spinach Pesto Baked Tacos
Cobb Salad
Pad Thai (we have been eating this every couple of weeks, and we LOVE it! We’ve only made it with chicken but are hoping to mix it up soon with pork or shrimp)

Menu 5:
Pizza Bites (because sometimes you are 6-years old and just have to have these… and admittedly I pinned this recipe when I was pregnant and had one Tuesday afternoon where I was rabid for pepperoni. I don’t even know.)
Quinoa Kale and Avocado Salad
Smoked Paprika Chicken Wraps (we eat these at least once a week… typically for post-church Sunday lunch)

Menu 6:
Fiesta Chicken
Chicken Avocado Enchiladas (I premade a pan of these and frozen it before we had NB, and they were so great reheated and baked. Definitely recommend taking these to a new mom.)
Smoky Mushroom Burgers
Salmon Tacos (we just freestyled ours, but I’ve had this recipe pinned forever, and it looks great.)

Menu 7:
Roasted Chicken (I’m not a huge fan of Ina’s… she so bourgie… but this chicken has been in rotation at least once every two weeks. I love it, and I can’t get enough of the vegetables in the pan)
Enchilada Quinoa Bake
Melt In Your Mouth Chicken Pie
Tacos (David had been requesting tacos for weeks, and I kept coming up with “fancy” versions… baked, pesto, fish, etc… finally he said, “Tacos would be good. Just regular ones. With ground meat, taco seasoning, iceberg lettuce, cheese and tomatoes. Point taken.)

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