Menu Monday: 1/14/13

I’ve talked a bit about why I meal plan before, and soon I’ll talk about how I meal plan. But today let me just say that meal planning has saved my life the past week or so, and looks like it’ll be my hero this week as well.

I’ve had at least one sick kid (and usually two) in my house for almost three weeks now. Today would have been the first day everyone was back to normal, until the school nurse called around 11am to say my son had a fever.

Yes, I was “that mom” that sent him to school this morning, ignoring his protests that he didn’t feel well. In my defense, he did not feel warm when he left the house, and his current temperature is barely what I’d call a fever. But, it was enough to send him home and keep him home through at least tomorrow.  Sigh.

So, how does meal planning make all this better?  Since I’ve planned our meals out for the week, I know that I have all the ingredients I need.  I can easily take the meat/chicken/pork out of the freezer in advance to defrost. I can grab a few minutes during the day to prep some veggies.  I’m not standing in my kitchen at 5pm, wondering what in the heck am I going to feed these people.

Because honestly, I’m about on my last nerve right now.  I’ve lost more brain cells to the flu and stomach bug in the last few weeks than I want to count, and I’m tired.

So, here’s my plan for this week.

Monday:  Taco Salad

Tuesday:  Pulled Pork and Sweet Potato Hash

Wednesday:  Bacon-wrapped Chicken Thighs, roasted Brussels sprouts

Thursday:  Chili

Friday:  Balsamic Pork Chops and roasted cauliflower

Here’s hoping we all get and stay  healthy!

3 thoughts on “Menu Monday: 1/14/13”

  • Lame lame lame. So sorry you are still fighting the crud! A question …used a Pintrest recipe for cauli rice and was nota l

    • (Darn phone) not a pleasing consistency. Your dad said he didn’t even know yours was not really rice. Any tips? Also what did you do for roasted Brussels. Tony even ate them and mine get mushy.

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