Yesterday I talked about how I cook/plan meals while overseas. Today I will take a look at my meals when we are home in the states.
1. Breakfast. We pretty much do the same things when we are home for breakfast, except there are a few more options added in. We do smoothies and also add in waffles, bagels and English muffins at times. As you’ll see I don’t do breakfast for dinner much while home, so pancakes and french toast may make their way into the breakfast menu at times.
2. Lunch. Again, this meal is very similar to what we do while abroad. The kids still prefer pb&j, but leftovers and turkey sandwiches regularly are served.
3. Dinner. As I do overseas, I have 3 weeks worth of meals that I rotate. One difference is that at home, I don’t cook red meat. I mostly use red meat overseas for steaks before Joe’s game and for ground meat in recipes. In the U.S., I always buy ground turkey. We get our red meat when we are visiting our families or out to eat, since we often have those options in those situations. You may have noticed from yesterday that there was no sea food on the menu. I do cook fish while we are home. Overseas, occasionally I will buy fish, but since it is usually sold with the skin on (and often the head) I do get a little squeamish, so we usually get fish when we eat out overseas. We don’t eat shellfish or pork though. We cut out a lot of dairy (mostly milk) and scavenger animals about 9 years ago and have not gone back since. We will occasionally eat it, but I am usually not comfortable with it unless I know it is from a very good source (ie. farmers who feed their animals quality food). Most of these recipes are not up on Meals with Maria yet, but will make their way up there over the next few months, so make sure to keep checking out all the great things she is posting!
Week 1
Monday- Baked Orange Roughy, Brown Rice and Green Beans
Tuesday- Broccoli Rice and Chicken
Wednesday- American Goulash and Salad
Thursday- Chicken Spaghetti and Salad
Friday- Salmon with Pecan Honey Glaze, Sweet Potato Fries and Peas
Saturday- California Black Bean Burgers and Salad
Sunday- Pizza/Out to Eat/Leftovers
Week 2
Monday- Orange Almond Trout, Brown Rice and Broccoli
Tuesday- Basil Chicken Over Angel Hair Pasta and Salad
Wednesday- Taco Soup
Thursday- Garlic Chicken, Brown Rice and Green Beans
Friday- Broiled Tilapia Parmesan, Baked Potato and Salad
Saturday- Green Lasagna and Salad
Sunday- Pizza/Out to Eat/Leftovers
Week 3
Monday- Orange Chicken, Brown Rice and Broccoli
Tuesday- Salsa Chicken and Black Bean Soup, Tortilla Chips and Hummus
Wednesday- Turkey Meatloaf, Rosemary Roasted Onion Potatoes, Cut-Up Veggies
Thursday- Autumn Turkey Sausage Casserole and Salad
Friday- Sweet-Sour Fish Bake, Oven Fried Potato Wedges, and Salad
Saturday- Spinach-Walnut Pesto Pasta and Salad
Sunday- Pizza/Out to Eat/Leftovers
My baked goods aren’t as scheduled because we have so many other treat options at home. Plus I like to try different things when I have all my cooking materials at home. One thing that is hard about cooking is that when we are home, I have all the options to try different recipes and all my great equipment to do it with, but we eat out, eat over at other people’s places and are away from our home more than overseas. So even though I enjoy cooking more while home, I actually do it less.
So that is my basic cooking. I put each of my dinner meals onto my calendar when I do a weekly prep on Saturday of each week and mark down what I need on my grocery list. All my meals are kept in Mac Gourmet, so that I can easily access them on my computer or iPhone while I am preparing my week.
Please feel free to add any cooking, meal preparation or planning tips you have in the comments.



























Recent Comments