When I returned to work a year ago I quickly realized that "creating" dinner the way I used to was unsustainable. My kids were tired, I was tired, homework and showers needed to happen, evening activities were calling. I couldn't just dash out for a few ingredients. It was too much.
That's when I started to research meal plans and had a "come-to-Jesus" moment with myself about overdoing simple weekday meals to my detriment.
It wasn't a surprise that I was called to reckon my love for interesting, spontaneous cooking with fresh market ingredients, and my need to be an effective family manager and plan in advance. I had had years of training as a cook. First, at various catering companies in the Hamptons, where Ina Garten's Barefoot Contessa was the standard, then later at the Cambridge School of Culinary Arts, in Cambridge, Massachusetts where the repertoire was a bit more corporate. I also had plenty of "free" time (although it never felt that way at the time, I see it now).
I wouldn't be telling you the whole truth if I told you that adapting and sticking with a meal plan was simple for me and my family. We're seriously unconventional in many ways and the meal plan felt like another suburbanization of my life. I didn't want to let go of my first love! But through trial and error, I was able to put together a routine in the family kitchen that continues to support us. It feels balanced, healthy and simple, with enough room for accommodation for independent likes and dislikes to satisfy most of us, most of the time. Here's my boiled-down version:
Monday - Hot Potato night
Hot locally grown baked potatoes
Toppings (some of the favorites include shredded cheese, unsalted butter, scallions, chili, green veggies, salt & pepper, sour cream, etc.)
Something fresh like salad or a veggie plate
Dessert is optional (usually fruit)
Tuesday - "Taco" night
Hot jasmine or brown rice
Browned turkey breast seasoned w/ Taco spices
Served in a bowl, burrito or taco
Toppings: lettuce, avocado or guacamole, salsa
Big salad or fresh fruit plate
Dessert is optional
Wednesday - Pasta night!
Hot pasta - fresh or dry
Bottled or homemade sauce, or garlic/butter/aurogra
Garlic bread (homemade or store bought)
Salad with a cheesy dressing
Dessert is optional
Thursday - Take a break!
Take-out night
Budget healthy take-out
(This is the night that is the least nutritious, BTW)
Dessert is optional
Friday - Turn up the spice for the weekend!
Hot roasted Bell & Evans chicken or fish seasoned w/ curry or other spices
Couscous
Cooked veggie medley
Something for dessert!
Eat in the dining room. Light a candle or two!
Weekends are more freestyle and usually include lunch:
Saturday
Inventive and spontaneous (with or w/out the kids)
Eat in the dining room
Sunday - Whiffle ball night
SIMPLE Picnic or pizza for whiffle ball in the park
(This will change soon, when the season is over)
Beverages
At each meal, the kids have a choice of:
2% milk, water, cider, sparkling
Adults might have:
sparkling, wine, beer, water
Dessert
Fruit
Kefir drinks or yogurt
Graham crackers in milk, eaten with a spoon
Chocolate pudding from KoziShack
A homemade dessert
Ressource: https://mba.kpjuc.edu.my/lms-user/15250