Weekly Dinner Planning

A while back I was asked how I plan and accomplish getting dinner on the table every night while caring for children and exercising as often as I do. I thought now would be a great time to touch on this topic since everyone has probably started their resolution of adding exercise to their daily life all while trying to juggle everything else that life throws their way.

First let me say, I always have a plan but do not beat myself up if that plan does not always happen. However, there are many factors that play into our weekly meal plan. Things like appointments, # of people eating that night, schedules, seasons, moods, weather, workout plans, coupons, etc.

Typically, I make my menu plan on Friday’s so I can take stock of the pantry and grocery shop for the needed supplies over the weekend. I always give myself Saturday off, where I prepare no meals at all for my family. This is the day I only cook for myself, someone cooks for me, or in the summer time you will usually find us sharing a meal on the tailgate of our truck after hours of kayaking,

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a meal on top of a bluff,

IMG_0382 or it could even be a meal on the top of a kayak. Regardless of where Saturdays meal may be you will not be served by me on this day of the week:)

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There is no magic trick to getting a decent dinner on the table most nights. I use my time wisely, I prepare anything I possibly can ahead of time, we have many cooking projects that the kids I care for can help with, I use kitchen tools when time is tight (love the crock pot), and always clean and cut up veggies right after I buy them. That is one step I don’t need to worry about getting done during the week.

A normal week looks somewhat like:

Sunday: nice dinner could take anywhere from 30-45 minutes to prepare (workout day)

Monday: 30minute meal (workout night)

Tuesday: 30 minute meal ( workout night)

Wednesday: crock pot or casserole meal (playdate on Wednesday’s means something to set and forget or a casserole I premade in the morning is ideal) (workout night)

Thursday: 30 minute meal ( workout night)

Friday: easy fast 15 minute meal (who feels like cooking on Friday’s) (off no workout)

Saturday: off (workout, kayaking, hiking, tennis, etc)

I will start posting our weekly menu plan on Sunday’s so you can get a little look into how I manage meals, exercise, working, and life. Maybe this will help those of you who struggle to find balance when it comes to feeding your family and still finding time for you.

Here is this weeks plan:

Sunday: no boil lasagna and side salad

Monday: pork stir fry over rice medley

Tuesday: crunchy ground turkey hoisin pockets and roasted broccoli

Wednesday: roasted whole chicken in the crock pot, stuffing, and zucchini

Thursday:  sushi and side salads

Friday: tuna casserole

Saturday: make it yourself or starve:)

If you see something that sounds good and  you would like the recipe, comment or email me at rednatural1973@gmail.com and I will be happy to share it with you.

 

 

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Crunchy Ground Turkey Pockets or Lettuce Wraps

Quick and easy is the key to this recipe. A little goes a long way, so it’s great for a group.

Crunchy Ground Turkey Pockets

1 lb. ground turkey

package of fresh mushroom slices(as big or small as you wish)

1/2 cup hoisin sauce

14 oz package of shredded coleslaw mix

In a nonstick pan brown your ground turkey along with your sliced mushrooms until it’s no longer pink. Add the entire bag of coleslaw cabbage and 1/2 cup hoisin sauce.

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Saute this, mixing it together well, for about 8-10 minutes. Or until the cabbage is to your desired tenderness.

Take your pita pockets and hold them open and stuff them with this mixture. This also works wonderful to fill butter lettuce leaves with.

Fast, easy, cheap and delicious:)

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BBQ Sauce Recipe

My husband came up with this recipe a few years ago, and now when its BBQ season, this is our favorite sauce.

It’s easy, and most households will have these ingredients readily available.

Give it a try on your next BBQ and see what you think.

BBQ Sauce

1/2 cube candied ginger-chopped fine

1/4 c. craisins-chopped fine

3/4 c katsup

1/2 c brown sugar

2 TBSP. yellow mustard

1/4 c rice wine vinegar

1/4 c hoisin sauce

1/4 c honey

1/2 tsp. vanilla

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 c maple syrup

1 TBSP soy sauce

2 TBSP molasses

1 TBSP Lawry’s seasoning

Mix all the ingredients together and cook over low heat for about 20 minutes stirring occasionally. Let cool and store in jar in the refrigerator for up to two weeks.

Enjoy!