Planning makes cooking easy. Do you plan your weekly menu ahead? I do and here is my kid-friendly weekly meal planner for the coming week.
I usually plan my weekly menu over the weekend for the upcoming weeks. Last year I was sharing my weekly menu planners on Instagram. I received a lot of positive feedback about the template and the planner. As the school year is beginning, this year, I decided to share my meal planners regularly on my blog as well. So I am starting with my first one for the upcoming week of August 19 to 23.
- This meal planner is specially designed based on my family likings.
- I have a 10-year old son, and he can handle spicy food. He cannot reheat his food, so I try to avoid certain foods that need to be heated.
- I pack the lunch in stainless steel containers, mostly Lunch Bots and keep in an insulated lunch bag. It keeps the food warm.
- Last but not least, I do pack leftovers.
Do I stick to my menu planner?
That’s the first question that I usually get. When I started making menu planners, I was not sticking to the planner 100%, but slowly I started following it strictly, and now, I can say that I stick to it 95%. Menu planners have a lot of advantages and I will explain it one by one in the coming weeks.
Now here comes this week’s menu planner.
Before getting into day-by-day details, I will share about the prep-work that I do over the weekend, specifically for this menu.
- Chop the beets and green beans. Cut the broccoli into small florets. I don’t chop cucumber ahead of time.
- Prepare the idli dosa batter
- Roast the Makhana for Monday
- Cook the toor dal for sambar
Everyday Menu Details:
Monday: We love to have idli for breakfast, lunch, and dinner. :-) But for this Monday, I am just going with idli for lunch and breakfast. I love dishes that I can serve with multiple items. One such recipe is sambar, and as you can see, I am pairing sambar with idli and also with rice for dinner. When I prepare dinner, I usually do the prep-work for the next day as well. In this week’s case, I need to make mint rice paste and soak garbanzo beans.
Tuesday: I generally make smoothies with whatever fruits I have in hand. These days we like our smoothies with nut butter, and I add a tbsp of psyllium husk in my smoothies.
You can find the mint rice recipe and chole on my blog archives.
Wednesday: Depending upon the situation, I make oatmeal either on the stovetop or in my Instant Pot. I have Instant Pot oatmeal recipe on my cookbook. If it’s Old Fashioned Oats, I cook for five minutes at high pressure and release the pressure naturally after 10 minutes. And if it’s steel-cut oats, I cook it for 8 to 10 minutes at high pressure and release the pressure typically after 10 minutes.
I am planning to pack chole and rice for us, but for the kiddo, I am planning to make it like a roti roll. This is the first time I am going to try this, and I will let you know if it was a success or not.
For the paneer stir-fry, I saute the paneer in ghee or oil with some salt and cumin powder.
Update: I did not pack the roti roll for the kiddo. I pack him rice and chole as well.
Thursday: Thursdays are our “no onion, no garlic” days, and I usually opt for idli or pongal. As I already planned idli for Monday, I going with venpongal / savory pongal and gojju for Thursday.
The dinner is simple. It is vathal kuzhambu but with black chickpeas and green beans poriyal/stir-fry.
Friday: This Friday, I am keeping it special by making some pancakes for breakfast and pasta for lunch. I usually steam broccoli in Instant Pot for just one minute and release the pressure naturally. You can find my white sauce pasta recipe on my blog archives.
I hope this menu planner helps and you all can draw some inspiration. If you have any questions, please leave a comment below. I will share the daily updates on my Instagram and my FB group. So stay connected!
Update Notes: Updated the post with everyday meal plates.