Menu for June 2 - 8

So one of the easiest, most vital ways of making your meals cheap, healthy, easy, and yummy is to make a meal plan. I've been making a weekly meal plan for years and it has saved me so much time in the kitchen, not spending an inordinate amount of time in front of the refrigerator and then taking the family out to fast food. I'm able to get some meal prep ahead of time, and make sure we eat food that is on sale and/or seasonal. I'll write more about this in a later post, because it is so important that I want to make sure I have enough space to write. But in the meantime, here's what's for dinner this week:

Sunday: Salmon with dijon honey sauce, broccoli, brown rice
Monday: Chipotle chicken with multigrain tortillas and homemade salsa, fresh fruit
Tuesday: Grilled marinated chicken breasts with whole wheat buns, green salad, fresh fruit
Wednesday: Grilled hamburgers, green salad, fresh fruit
Thursday: Whole wheat spaghetti with meatballs, green salad
Friday: Chicken and avocado salad, fresh fruit
Saturday: Out/flex day

An introduction of sorts

It's been said, when referring to food, to choose two: cheap. healthy. yummy. But you can't have all three.

I'm daring to say: Yes! You can have all three! In fact... add easy to the mix, and you have my family's meals each and every day.

As a stay at home mom of two young boys, it is crucial that our meals meet these criteria. I don't have the money to buy convenience foods, and don't want to sacrifice our children's health, but would like my boys to, you know, actually eat what I'm cooking. So while I juggle an infant on one hip and field inquiries of "What's for dinner? I'm huuuunnnggggry..." I stir the pot on top of the stove and serve up the following meals: