Here is another week of what MY FAMILY is eating for dinner. I do most of my shopping at Aldi Grocery Stores. If you haven’t checked out Aldi, give it a try. I promise you, that store can save lots of money. For this week, you might not be able to find millet but you will be able to get quinoa and brown rice. What I typically do is do my primary shopping from Aldi, then supplement at the regular grocery store to round it out!
Happy Cooking! Please let me know what you think of the menu.
If you are struggling cooking for the family, let me know I can help. This menu was designed to feed a family of 6, 4 kids ages 1 – 7. I do not cook other food for dinner. There are no special requests, or short order cooks. There is always one item for dinner they will all eat and if that is the only thing they will eat, that is what they eat.
Quick tip for feeding families with different preferences: Keep things separate and always have one option for them to eat!
Just Click on the link to open the PDF 20 May Menu to print or Read though the menu below.
20 May Dinner Menu
I like to start my menu on Mondays. That way as it comes to the weekend, I am use up leftovers and reduce the chance of eating out since we are typically busier. Experiment with what works for you and your family. For some families, cooking on Sunday works better that way they start off the week with more food prepped. Cooking up your proteins at once can be a big help also. Click on the link for a recipe!
Day 3 : Leftover Greek Burgers with couscous/or millet (GF), tzatziki, and carrot salad. Feel free to add feta to this salad! My kids love this Carrot Salad from Once Upon a Chef
Day 4 : Spaghetti Carbonara with side of peas. Need Gluten Free: Use Quinoa Pasta Here are two options(my kids don’t like veggies added to I keep ours traditional with peas on the side) Spaghetti Carbonara by NY Times , Springtime Spaghetti Carbonara by NY Times
Day 5 : Apple Cheddar Turkey Sandwiches by Martha Stewart – Gluten Free: Use gluten free bread. Lower Carb: Substitute bread for butter lettuce and eat as a lettuce wrap.
Day 6/7: Leftovers
1) Take leftovers from the night before
2) Make enough greek salad for the week. Add chickpeas and grilled chicken to stretch. Crush pita chips added makes a nice crunch addition.
3) Make another type of salad/sandwich for the week.
Tips for a less stressful, quicker cooking week.
Day 1: Make enough meatballs for another meal. For the tzatziki feel free to substitute dried dill for the mint. I prefer it with dill anyways. Feel free to substitute the dressing. If you are not able to get fresh herbs, just substitute for some dried basil and oregano. Keep it easy on yourself!
Day 2: This is really a quick recipe if you are organized. Make sure you have your ingredients prepped, mushrooms cut, asparagus on a tray. While you are cooking the turkey, you can be sautéing mushrooms. Use the mushroom pan once cooked to make the sauce. Mushrooms as a fantastic base to the sauce. For the turkey, I like to leave them thick, then sear each side and pop in a 350 degree oven to finish. To be honest, my kids will not eat asparagus or mushrooms. So I always cook a side of green beans or broccoli.
Day 3: Couscous or Millet(GF) are a wonderful way to change up this dish. However if you are looking to keep your carbohydrates low, feel free to omit or substitute cauliflower.
Day 4: Make sure you read through the recipe. Carbonara is a quick recipe and you need to have the ingredients on hand. My kids do not like peas or other vegetables mixed in so I just serve them on the side.
Day 5: If you need gluten free just use GF bread. If you are looking for lower carbohydrate and gluten free feel free to serve in a butter lettuce wrap!
Cook Better, Eat Better, Live Better