Welcome to this week’s Meal Planning Monday!
The MVP Generation Go program was created by MVP Health Care to encourage families in living a healthy and balanced lifestyle. As an ambassador I, along with 6 other bloggers from the Northeast, will be posting weekly on topics ranging from healthy eating to time management. To learn more about the Generation Go program check out the introduction over at Kids Fun Plaza, and go ahead and “like” MVP Generation Go on Facebook to see great tips, hear about programs in the Northeast and of course see links to all our fabulous Ambassador posts.
And as an added bonus? Each of the ambassadors will be giving away a $50 Visa Gift Card each week! Woohoo~I love giving away money.
This week the topic for discussion is meal planning. What a perfect fit for me, since I plan a weekly menu each week anyway! If you are new to menu planning don’t worry–it doesn’t have to be a difficult process. Check out my post “Why Plan a Weekly Menu” and “How I Plan My Weekly Menu” for more information and tips on the process!
So let’s get on with the meal plan.
To start off I like to consider my week. Here’s what I’ve got going on:
1. It’s summer. It’s hot. I don’t have air conditioning. I don’t want meals that will heat up the whole house. The grill and crockpot are my friend. Another option to reduce heat is to chose meals that can be cooked ahead either in the cool of the early morning or the late evening and then just reheated in the microwave.
2. Monday is the 4th of July and we are having supper at a BBQ so I don’t need to plan a full meal for that night.
3. The kids bedtime has moved back to 8:30 for the summer, which gives me a little more leeway time wise for supper, especially on the nights they have swimming from 5-6:30
4. Speaking of swimming, the kids have swimming 2 nights, so dinner has to be planned around that. Yankee Bill also has his pool league one night and isn’t home for supper.
5. I always try to work one meatless (or mostly meatless) meal, one seafood meal and one venison meal into my weekly menu plan.
Taking all that into account here is my game plan:
Monday: Bringing Shrimp to the BBQ
That’s what Nana asked for, so that’s what I’m bringing. I bought the bags of medium sized precooked shrimp at Walmart-I thought it was funny that the uncooked and cooked shrimp in the medium size cost exactly the same amount per pound. That makes my life easy-all I have to do is defrost it and bring the cocktail sauce! I guess this sort of counts as my seafood meal for the week!
Tuesday: Crustless Cheeseburger Quiche with Green Salad
This easy and tasty Cheeseburger Quiche can be made in the morning and then served at suppertime either cold or warm-the diner’s choice! Paired with a salad (and maybe some bread) it’s filling, tasty, and doesn’t heat up the whole house. It’s also a great “quick” meal for swimming night since it’s cooked ahead of time. Although there is burger in this-it’s only about 1/2 a lb for the entire quiche. The main protein comes from the egg and cheese, so I consider this a more or less meatless meal 😉
Wednesday: Chicken in Gravy over Rice with Steamed Snow Peas
I have some cooked, cubed chicken in the freezer. I can just defrost that and make some gravy from a packet. Mix that together and serve it over rice cooked in my rice cooker and you’ve got a meal that hasn’t heated up the whole house. The snow peas are fresh from the garden-they’ve just started coming in and I am picking a cup or two a day. When they are washed and cleaned I can just throw them in the steamer on top of the rice towards the end of the cooking time (I don’t want to over cook them). Alternately I could quickly steam them in the microwave.
Thursday: Grilled Venison Burgers and Cabbage/Onion Grill Packets
Burgers made from the ground venison in the freezer make this my venison meal for the week. Yankee Bill makes a mean grilled cabbage packet-with beer, onion, cabbage, peppers, butter and other deliciousness. . . mmmmm. Plus since it’s all done on the grill outside my kitchen (and house) stay nice and cool.
Friday: Frozen Pizza & Salad
We eat a lot of salad this time of year when the garden is producing greens! I’ve got a couple of frozen pizzas on hand–I bought them in case Yankee Bill wanted to feed them to the kids while I was gone.
Saturday: Leftover Buffet
By Saturday we’ve usually got a bunch of odds and ends left over from the week-so I set it all out and let the family take a little bit of this, a little bit of that. This method works especially well for me on weekends because we tend to get very very busy between doing projects and having fun–and suppertime sneaks up on me!
Sunday: Crockpot Lasagna, Garlic Bread and Sauteed Greens
I’ll admit it, Crockpot Lasanga isn’t quite as good as the stuff baked in the oven. But it’s still tasty, doesn’t heat up my kitchen and basically cooks itself while I do other things.
Now on to the fun part-giving away a gift card! This giveaway closes FRIDAY JULY 8th at midnight EST.
For a chance to win a $50 Visa card (which you can use towards your grocery next week), share your meal planning tips in the comment section of this post. For additional entries you can:
1) Tweet your meal planning tip with the #GenGo and #MealPlan hashtags (one entry)
2) Add your #MenuMonday post on this linky (two entries)
The best of luck to each one of you and enjoy a healthy week with Generation Go!