I plan my weekday dinners Monday-Thursday (Thursday is usually leftovers). Thursday I plan for the weekend. If you think of it that way, it is really easy to plan just 3 weeknight dinners. It makes the week run so much smoother. I try to prepare as much as I can the night before so that when we come home from work/day care, dinner gets on the table quickly!
Monday Whole wheat spaghetti with tomato sauce and cheese, topped with roasted mushrooms and green pepper. Side salad of mixed baby greens, cucumber, and pre-sliced carrots.
Tuesday Baked spaghetti squash with stir-fried onions, garlic, sage, black beans, and salsa (in olive oil). Everyone can eat this differently: In a tortilla or taco; Topped with cheese, Parmesan cheese or sour cream; As a main dish or as a side dish with some grilled chicken.
Wednesday Stir-fried chicken breast strips with Asian rice noodles (you can use bean thread too). [Boneless chicken strips marinated in soy sauce, chicken broth, garlic, and crushed red pepper. Marinate the night before, setting aside 1/2 cup marinade. Brown chicken in oil 2-3 minutes, set aside. Stir-fry defrosted broccoli, carrots, and snow peas. Add set aside marinade and 2 teaspoons corn starch. Stir until thick about 2 minutes. Add chicken. Cook until chicken is done.] In the meantime, cook the bean noodles, they take about 2 minutes!!
Fruits we are eating this week: Mango, Anjou pears, Apples, Clementines, Bananas