Menu: Feb. 1-7

Here are the dinners we had this past week.  It was a busy one for Nathan and me, so I didn’t get to cook as much as usual.  Frozen pasta, pizza, and quick meals were a must for a few nights.  For me, the key is to still make sure fruits and vegetables are offered alongside these convenience foods and that we don’t do this every week.  Back to the kitchen next week!

Monday: Beef Stew*, whole grain baguette, salad (at right: topped with carrot, pomegranate seeds, avocado, and honey mustard dressing), mango

Tuesday:  Grilled Ham & Cheese (on whole wheat bread), veggies and hummus, apple slices

Wednesday:  “Fried” Chicken Salad, leftover baguette pieces, mango & kiwi

Thursday: (kids only) Cheese Tortellini** with marinara, steamed broccoli, apple sauce

Friday: (kids only) Pizza, peas

Saturday: Leftover pizza, salad, apples

Sunday: Gourmet Chicken Sandwiches*, oven fries, salad, pineapple 

*Freezer Club meals that my freezer club friends or I have prepared in advance.  All I have to do is pull them out of the freezer, defrost, and cook or reheat.

**Tip:  My kids love these frozen pastas.  They aren’t exactly healthy, but some are definitely worse than others.  Be sure to read the ingredients of the different brands at the store.  I noticed that the more expensive brand had FAR fewer ingredients and had mostly ingredients that I recognized.  A good place to start when buying convenience foods is to look for the ones with the shortest and most recognizable list of ingredients.  Of course, trying to buy ones lower in sodium, sugar and fat (especially trans and saturated fat) is important, too.

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