We have been doing the KID version of menu planning for a few weeks now and it seems to be doing fairly well. I admit that some weeks, the kids didn't help in the kitchen, because it was just one of those nights where I needed to quickly get it done.
I am thinking of doing a little more tweaking with my menu planning....I am thinking about making the menus of concise by not just having a cookbook with main dinner dishes -- but, already having the dish set with a side dish. I am hoping that this will cut down on the planning time.
I will work with it and let you know what avails.
THIS WEEK is Passion week and we will be celebrating several activities (resurrection eggs, hot cross buns, etc.) I will be sharing throughout the week some of the things we will be doing. Look forward to that. For this week:
- Gnocci Soup
- Bisquits w/ butter and honey
- Taco Salad
- Sliced Cantaloupe
- Garbanzo Masala over Quinoa or Millet
- Garlic Squash Medley
- Naan Bread
2 Tablespoons olive oil
1 pound zucchini, cut into ½ by 2 inch sticks
1 pound yellow squash, cut into ½ by 2 inch sticks
salt and freshly ground pepper
1 garlic clove, minced
1 ½ teaspoons minced fresh oregano
- Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
- Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
- Add the garlic and stir for 1 minute. Stir in the oregano.
- Crockpot Artichoke Pasta
- Garlic Toast
- Green Salad
THURSDAY - Maundy Thursday
- Crockpot Vegetable & Garbanzo Curry
FRIDAY - Good Friday Meal
Passover Seder meal
(We are going to do this Good Friday because we have a very busy Thursday with school, Awanas, etc. planned. I wanted to take time with our girls and do the traditional Seder Meal together and explain the meaning about it to them.)
Hot Cross Buns