2011 is here! We have made it through the beginnings of life with our 7th baby, Thanksgiving, Christmas, New Year's and now back to regular life... except now with my husband working out of town... a lot! (sigh) So now in order to survive (no, I mean, THRIVE!), I am simplifying my life in whatever ways I can, and in many areas, that translates to systemizing. The more chores I can do without having to thinking due to a basic routine, the better success I have.
For example, I have been able to "wing" our meals for the last few years because I have many recipes in my head, and know how to throw a healthy, balanced meal together without much thought. My circumstances have now changed, and I NEED my children's help in the kitchen much more that I used to, and in order for things to run smoothly, a planned menu is a must. But because my brain and my hands are so full, I'm not very good at writing up a new menu each week. Hence, I have written up a basic menu that is posted on our fridge for us to follow that I will change seasonally. So far, so good!
Each of these meals are all based on Nourishing Traditions principles, even though I have not included everything each time (such as the lacto-fermented condiments or side veggies or salad, etc.) This is a basic outline for me to follow as I mentor my children in the kitchen and free up brain space! This menu may not appeal to your tastes, and perhaps seem a bit boring, but it's simple enough for my children to prepare the meals using the foods that we have on hand most of the time.
MENU
Breakfast
Monday- Hot cereal (rice, oatmeal or cream of wheat)
Tuesday- Muffins & smoothies
Wednesday- Potatoes & eggs
Thursday- Granola & yogurt or pancakes
Friday- Breakfast burritos or egg McMuffins
Saturday- Pancakes/waffles or rice pudding
Sunday- Oats in yogurt or smoothies & toast
Dinner (2-week Rotating Menu)
Week One
Monday- Minestrone or vegetable beef soup
Tuesday- Potato casserole
Wednesday- Chicken noodle or taco soup
Thursday- Pesto pasta or spaghetti with garlic bread
Friday- Creamy corn or clam chowder
Saturday- Chili or black bean soup
Sunday- Pot roast or meat loaf
Week Two
Monday- Lentil or split pea soup with rolls & salad
Tuesday- Potato, carrot & meat casserole & sauerkraut
Wednesday- Chicken Caesar Salad/Frittata, potato wedges, coconut carrots
Thursday- Potato soup & rolls, salad
Friday- Leftovers
Saturday- Chicken fajitas or burrito wrap
Sunday- Steak, mashed or baked potatoes