Tips for planning your menu
1.  Consider the afternoon and evening activities – this affects what time I have to prepare a meal so I  keep meals very simple on those days.
2.  Consider if you have a cook’s helper – what can they truly help you with.  Plan meals where they can do a component or if you have the time, meals that will teach them something new.  This will differ for each child.
3.  Consider left overs, or meals that will create left overs – plan this – and use them wisely
4.  Consider what you planned and didn’t use in your last week’s menu – this means you will have the ingredients on hand

My Menu for this week

Monday chicken drumsticks, jacket pot, salad   Raw:  fruit salad, green smoothie Tuesday poached eggs / salad Wednesday Lentil bolognaise, noodles, salad   Raw:  with zucchini noodles Thursday Mexican chicken bake, rice, steamed veg   Raw: vegie salad Friday Youth party – sausage sizzle, paddlepops   Raw:  Vegie sticks, spicy dip Saturday Steak , Salad   Blackforest sauce / icecream Sunday   Lunch Zucchini slice, cheese platter, fruit salad   tripple choc mud cake Dinner Easy Minestrone soup / toast   Raw: Cole Minestrone