Menu Plan by Stephanie
My family includes myself, my husband, and my two sons, ages 3 1/2 and 16 months. We live near Olympia, Washington, and I’m a stay at home mom. Nobody except me likes eating veggies straight up, so I’ve been playing with different ways to prepare them, so everyone will actually, you know, eat them.
I have a goal of serving unprocessed foods, but sometimes they end up in the pantry anyway. I figure as long as everyone’s getting the produce they need and we’re eating whole grains, we’re doing ok. 🙂
Here’s what’s for dinner at my house this week:
Monday — Veggie Chowder
Tuesday — Whole grain spaghetti with chunky pasta sauce (browned ground turkey combined with chopped zucchini, sliced mushrooms, and jarred pasta sauce)
Wednesday — Homemade Eggrolls (made with cabbage, carrots, celery, and leftover teriyaki chicken)
Thursday — Bean and Chicken Sausage Stew, modified to cook in the Crockpot. We had this for the first time last week and everyone LOVED it.
Friday — Cheese & Bell Pepper Omelets, hash browns with onions and peppers
Saturday — Lentil Tacos, Blueberry Applesauce
Sunday — Dinner Out
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The veggie chowder looks really good – I’m going to try it! I also like the idea of an omelet & hashbrowns.