I may not plan many things, but I’m a menu planner. Planning my dinners a week in advance helps save my sanity. I usually start with a few ideas and then sit down with my children to see if they have any thoughts or wishes. While I am the final decision maker, when I include my kiddos, they take ownership of the menu and tend to look forward to the meals. It’s not full proof, but it goes a long way in lessening dinner disputes.
We have a chalkboard wall in our kitchen and we post the weekly menus. Everyone knows what to expect. It cuts down on those last minute trips to the grocery store because we make the menus before our weekly trip. I’ve often had friends ask me about sharing our menus. I usually write our menus on Friday and today I thought why not share.
I try to cook enough to have leftovers some days, so we won’t usually have 7 meals listed over 7 days. This week we’ll be eating the following :
Friday- Salmon Croquettes, Roasted Potatoes and Broccoli
Saturday- Turkey Burgers, Sweet Potato Fries, and Cole Slaw
Sunday- Pork Loin, Roasted Garlic Mashed Potatoes, and Honey Balsamic Kale
Tuesday- Red Beans and Rice with Salad and Cornbread
Thursday- Chicken Piccata
Friday- Something with Shrimp ( Every now and then I’m not super specific.)
My goal is to update the blog with recipes to go along with the menu throughout the week.
How do you plan your dinners?
My children LOVE kale! For a while they were obsessed with kale chips like the rest of the world. What’s not to like? You get to flavor them any way you want, they’re crunchy and salty and just yummy. But…there is always a but. Their father wouldn’t eat kale chips.
I would sauté kale for him and make kale chips for the kids. My oldest became more adventurous and started eating the sautéed kale, but my middle and little would not. I was determined not to make two types of kale every. single. time. Once in a while was one thing, but it was getting ridiculous, especially with the amount of kale we were eating. When I came up with this recipe, it solved my problems.
The honey and balsamic vinegar mixed with the caramelized onions takes away some of the bitterness that is not always appealing to younger palates. Kale chips are still popular, but this is a flavor filled side dish that satisfies everyone in the house!
- 1 lb kale, rinsed and chopped
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 medium onions, thinly sliced
- 2 gloves garlic, minced
- 2 c chicken or vegetable broth
- 1/4 c balsamic vinegar
- 1-2 Tbsp honey
- salt and pepper to taste
In a large pot, over medium heat, heat the butter and olive oil. Once the butter has melted, add your sliced onions. Cook them over medium heat, stirring occasionally, until they start to caramelize.
This may take a while_10-15 minutes or so. Be patient. Cooking them slowly releases all the delicious sugars in the onions. The longer you cook them the softer and more sugary they get. So if you want to get these nice and brown before adding the kale, go for it. It will only get better. Add the minced garlic, stir, and cook about 2 minutes more. Add the chopped kale, broth, vinegar, salt, and pepper and stir. Drizzle honey and stir again. Start with a tablespoon and adjust as needed for your taste. Cover the pot and allow the kale to cook until it wilts and is tender. It should take around 10 minutes. Enjoy!