I'm in a Menu Planning/meal Rut!

Updated on July 18, 2012
L.M. asks from Hicksville, NY
17 answers

Hi ladies! Just looking for some advice on menu plans - I feel like we're having chicken and burgers ALOT! My kids are pretty good eaters but don't eat too many outrageous things...

Anyone have some good lunches and dinners planned? Want to share some ideas?

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J.R.

answers from Davenport on

A few things we have been doing - since no one want sto cook every day in this heat - we do big batches of meat on the grill when we do it - 10 chicken breasts, 6 big steaks, 2 pork shoulders - then we cut up the meat and divide it into bags, and freeze some and leave some in teh fridge for wraps/roll ups, or on top of salads. I also made a big Chicken and Pasta Salad from meat we had frozen , from a beer butt chicken we did on the grill a couple weeks ago, and leftover pasta we didn't eat with the sauce I made last week ( we always keep leftover sauce and pasta separated in the fridge, so the noodles can be used in other ways.). I used this recipe, http://allrecipes.com/recipe/chicken-and-vegetable-pasta-... added small yellow sweet tomatos, chopped, and made the dressing myself.

We are going to try out doing a meatloaf in the crockpot tomorrow.

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D.T.

answers from Muncie on

A favorite of my daughter, corn and goat cheese qasedillas.

Can of whole corn, skillet until hot. Revome from heat, put in mixing bowl and add cheese, mix and a can of chicken if you like (we do) add some chopped green onions optional as well. Scoop the mix on to a tortilla and skillet it crispy.

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A.H.

answers from Seattle on

About six months ago, my friend invited me to do a recipe exchange with her, and it has been GREAT for the recipe rut.
All we do is take turns planning meals for the week, so I plan one week and she does the other. Each Sunday we email each other the links to the recipes and the shopping list for the recipes.
We only do 4 recipes a week. That way you have room for left overs and frozen pizza too so its not over whelming.
Anyway, you could do it with any friend since you only need to be an email away. I've really enjoyed it. And some weeks, I don't like a recipe or don't get to one, and no big deal. I just substitute a recipe i know my family will like.
Just a suggestion - its a lot of fun!

2 moms found this helpful
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L.S.

answers from Spokane on

7 layer dip and whole wheat tortilla chips
nachos/tacos/burritos
mini pizzas on nan bread or pitas
quiche
spaghetti and meatballs
mexican rice makes a nice side dish

1 mom found this helpful

✪.P.

answers from Chicago on

Hi L.,

Oh.... I just LOVE Pinterest for this reason!! You can join for free and follow your friends and just strangers that have boards that are interesting to you. I have a crockpot board, what's for dinner board, salad board, etc... that I can go to at anytime and click on the pin and it will bring me to the recipe. So many pins take you to blogs that not only have the recipe included but steps to get you through the recipe. I've also created a home organization board and free printable board where there are some pins here that are about grocery shopping/creating grocery lists to help you with menu planning.

Oh... and you don't have to join, although it's free, you can just look at some food boards to get some recipes. I love this site and I really do refer back to the pins/repins that I make. Here are my boards if you want to see what I am talking about: http://m.pinterest.com/1joy1/

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K.L.

answers from Des Moines on

I get in the same rut! Are you on Pinterest? I've just recently gotten on there and I've gotten out of my rut because of it! So many awesome recipes to help you...and a ton of really easy ones if you need those!

Homemade pizzas...we make our own crust and everyone gets their own!
Tacos...this is my staple...just put it in the crockpot and it's awesome!

Ok...I'm in a rut trying to come up with ideas for you...sorry!

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T.H.

answers from Kansas City on

Oh my gosh, I feel you. Last week I barely wanted to cook at all and this week I have a crazy meal plan! On the list I've got Eggplant Parm, steak, stuffed tomatoes, and lamb chops!

Something I've really tried to do this summer is use the farmer's market as much as possible! We have a pretty darn good market near us that is open Sat/Weds and they have so much yummy stuff! I've tried to let that inspire me! All the magazines and websites have lots of stuff geared towards seasonal foods so check out Food Network and see if there is something you like!

Corn is a good one b/c it's so versatile, you can grill it or cut the kernels off the cob and make corn pudding (also on this week's menu), soup, salads, etc. You can buy basil cheap at a Farmer's Market too and I have a pesto recipe that looks really easy!

Other than that, my fall backs are always breakfast for dinner, some variation of tacos or fajitas, and pork tenderloin. There is so much you can do with a pork tenderloin or pork chops. I usually marinate it and then grill it or bake it.

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M.A.

answers from Charlotte on

I know its still chicken, but what about chicken pot pie?
I have a super easy recipe for it:
1 or 2 packages of pre-rolled out pie crusts (depending on how many your feeding or if you want left overs)
1- 4lb whole chicken or rotisserie chicken (if you use a raw chicken, throw it in the crock pot for a few hours and let it cook until its around 165 degrees)
1 family sized can of cream of chicken soup
1 bag of frozen mixed veggies or whatever fresh veggies you have in the fridge.

1.Cook the chicken until its done, take it out of the crock pot and let it cool then take all the meat off the bones.
2. I use all four pie crusts in a 13 x 9 inch pan, put the crusts in and you'll have to cut them to size since they are round, or you can use 9 in. pie pans.
3. In a lrg bowl mix the chicken in with the cream of chicken soup, mix the veggies in until it seems like enough. If it seems too thick, add some of the broth from the crock pot until it seems like the right consistency.
4. Put everything in the pan with the crusts on the bottom. Put the crust on the top.
5. Bake at 350 for 30-45 mins or until the top is golden.

It seems like a lot when its written out, but its really one of the easiest things I've cooked. Hopefully your family will like it!

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K.S.

answers from Minneapolis on

We do corn tortillas with different toppings. You can do refried beans, taco meat, different roasted vegies, etc depending on what each person likes. Top with a little cheese, bake in the oven until the cheese melts. Top with avocado, sour cream, salsa, etc. Cooking Light or Real Simple magazine (can't remember which) had some great ideas recently for these. Cooking Light magazine has been my source for inspiration lately. They have a lot of 20 minute meals with simple ingredients and great taste. I just modify slightly to meet kid tastes.

1 mom found this helpful

F.M.

answers from San Antonio on

We do tacos alot.

Tonight I peeled and deveined a pound and a half of shrimp, poured salsa, lime, and a couple TBS of butter in the skillet and cooked it all together. Served with fresh tortillas, cheese, and thinly sliced lettuce.

Tomorrow I'm cooking porkchops in the crock pot with salsa and we're having pork tacos.

One of my go-to-meals is something with sausage. We keep the skinless Eckerich sausage in the freezer and it's easy enough to cut while frozen. I often sautee it with veg and put it on top of a stir-fried ramen noodle or on rice.

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A.L.

answers from Nashville on

**Easy Chicken Potpie**

1 medium onion, chopped
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14-1/2 ounces) chicken broth
3/4 cup milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1 sheet refrigerated pie pastry

In a large saucepan, saute onion in oil until tender. Stir in flour and poultry seasoning until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables.
Transfer to a greased 9-in. deep-dish pie plate. Top with pastry. Trim, seal and flute edges. Cut slits in pastry. Bake at 450° for 15-20 minutes or until crust is golden brown and filling is bubbly.

**Chicken Fingers**

1 cup seasoned bread crumbs
1 envelope ranch salad dressing mix
1/4 teaspoon pepper
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup vegetable oil

In a shallow bowl, combine the bread crumbs, salad dressing mix and pepper. In another shallow bowl, beat the eggs. Dip chicken strips in eggs, then coat with crumb mixture. In a large skillet, cook chicken in oil in batches for 10-12 minutes or until juices run clear, turning once. Drain on paper towels.

**Chicken Tortilla Soup**

1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips, optional

In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken.
Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.

**SHEPHERD'S PIE**

1 1/2 to 2 pounds ground beef
1 med onion chopped
1 package frozen mixed vegetables (do not thaw)(or any veggies)
1 box instant mashed potatoes
2 packets of Knorrs or any brand powdered brown gravy mix
salt, pepper & garlic powder to taste
paprika

Brown ground beef, onion, salt, pepper & garlic powder and drain fat. Prepare instant mashed potatoes enough to cover a 13 x 9 pan. Place ground beef mixture in a 13 x 9 baking pan. Spread entire package of frozen mixed vegetables on top of beef. Prepare two gravy mix according to instructions and pour over beef and vegetables. Spread mashed potatoes over top and press down evenly with a spatula. Sprinkle lightly with paprika. Bake in 350 degree oven for approx one hour or until bubbling

**Broccoli Cheese Soup**

INGREDIENTS:
3 (10 ounce) packages frozen
chopped broccoli
3 (14.5 ounce) cans chicken
broth
6 tablespoons margarine
1 onion, chopped 1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed
cheese food (eg. Velveeta),
cubed
1 pinch ground white pepper

DIRECTIONS:
1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

**Chicken Spaghetti**

8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2-1/2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled

Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

**Hamburger Casserole**

1-1/2 lbs ground beef
1 small onion, chopped
1 small can tomato sauce
1 cup sour cream
1 3-oz cream cheese
1 can cream of mushroom soup
1 cup grated cheddar cheese (you can add more)
1/2 lb fine noodles, cooked and drained

Saute onion and ground beef. Blend tomato sauce, sour cream, cream cheese, and mushroom soup in a blender. In a large casserole dish layer half the noodles, half the meat mixture, and half the sour cream mixture. Repeat layers and top with grated cheese. Bake at 350 degrees for 30 minutes.

**Angel Chicken**

6 boneless skinless chicken breasts
8 oz. fresh sliced mushrooms
1/4 c. butter
1 pkg. dry Italian salad dressing mix
1 (10 oz.) can golden mushroom soup
1/2 c. white wine or grape juice
4 oz. chives & onion cream cheese spread
Angel Hair pasta cooked

Place chicken and mushrooms in the crockpot. In a medium sized saucepan melt butter and then add Italian salad dressing mix, soup, wine and cream cheese. Stir over medium heat until well blended. Pour over chicken and mushrooms and cook on low for 4-5 hours, stir occasionally. Serve over angel hair pasta!

**Tangy Barbecue Wings**

Ingredients:
•25 whole chicken wings (about 5 pounds)
•2-1/2 cups hot and spicy ketchup
•2/3 cup white vinegar
•1/2 cup plus 2 tablespoons honey
•1/2 cup molasses
•1 teaspoon salt
•1 teaspoon Worcestershire sauce
•1/2 teaspoon onion powder
•1/2 teaspoon chili powder
•1/2 to 1 teaspoon Liquid Smoke, optional
Directions:
Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Drain wings; place a third of them in a 5-qt. slow cooker. Top with about 1 cup sauce. Repeat layers twice. Cover and cook on low for 3-4 hours. Stir before serving. Yield: about 4 dozen.***Note: 5 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.

1 mom found this helpful

S.G.

answers from Grand Forks on

Pork tenderloin and lemon roasted potatoes, meatballs and perogies, ham and scalloped potatoes, taco's, pulled pork sandwiches, penne with italian sausage in sauce, lasagne...those are some favourites.

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J.S.

answers from Chicago on

Every once in awhile we'll have taco night. I make the taco meat and have guacamole, shredded cheese, salsa, and shredded lettuce as toppings. I use both hard and soft shell tacos. The kids love making their own tacos. Sometimes instead of ground beef, I'll use pork loin (cut into strips) mixed with black beans and salsa as the protein part of the meal.

Shredded BBQ Pork loin is another fav. I'll cook the pork loin in the slow cooker with our fav. bbq sauce and an onion, shred it once it's tender and serve on hamburger buns with coleslaw. Watermelon for dessert. You could use chicken breasts instead of pork. Turns out great.

I'll also make smoked sausage, mac n cheese and a veggie or big salad as a meal as well. The kids like making the salad.

Hope those help!

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J.T.

answers from New York on

Sausage? Links or patties on the grill... easy and yummy

And how about ribs? If your kids are the kind to like the messy food factor / eat with your hands thing then that could be a big hit.

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R.J.

answers from Seattle on

Okay... Country pork ribs went on sale for 99cents a pound 1 day only, and so did whole 3lb chickens... So I bought 20 pounds, and 4 chickens. That's my protein source for this month. (keep in mind cheapest pork is $6 per pound, and chicken 9per pound typically, and I'm broke. Don't get me started on $12 lunch meat & $20 steak) I'd have bought 50-100lbs, but my deep freeze died!!! :(

Keep in mind... I'm only feeding 2 people!

My menu for the month (not in order). It's more than 30, because I like having choices at the end of the month/ on a day by day basis.

Pork

- Redbeans & rice
- hoppin John
- gyoza
- yakisoba
- Vietnamese egg rolls
- Bahn Mì Sammies
- stirfry
- hum bao
- Mu Shu Pork
- Pork fried rice
- Clay pot pork
- pulled pork Sammies
- collard greens & smoked pork
- BBQ skewers
- Pork Masitas w bananas
- Cuban Sammies
- Cuban cordon bleu
- BBQ pork tacos
- Pork and fennel Aussie pot pies
- paella

CHICKEN
- 1 BBQ
- 1 butterflied
- 1/2 chicken Marsala
- 1/2 chicken 'pot roast'
- 1/2 bourbon chicken
- 1/2 Alice springs chicken
... Leftovers from whole chicken
- Quesodillas
- chicken Caesar
- chicken bacon Swiss Aussie pot pie
- chicken fried rice
- chicken masala
- chicken enchiladas
- chicken burgers
- chicken satay

Vegetarian
- Vietnamese spring rolls
- Muttar masala
- saag paneer
- quiche
- Belgian waffles and strawberries
- Omlettes
- Thai coconut curry over rice noodles
- Cold Asian noodle salad

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L.H.

answers from New York on

Unfortunately I have a picky eater so it's pizza for lunch everyday; bacon, salmon, broiled pork, homemade hamburgers for super. I do remember the meals I enjoyed as a child though.

Summer Lunch meals: Grilled cheese sandwiches, hotdogs with fresh green onions from the garden, tuna fish sandwiches, tomato sandwiches, cucumber sandwiches with creamed cheese, steak sandwiches with fried peppers and onions.....All eaten outside with mom. :) Don't forget the tons and tons of fresh fruit!

Summer supers: They were pretty much the same as the winter ones, only the oven was used less. (Too hot to bake.) Saurkraut, pork chops, and mashed potatoes, cabbage and corned beef and potatoes with lots of butter, hamburger hash and mashed potatoes and salad with string beans, string beans and chopped ham, tomato and pea salad with apple cider vinegar dressing, chili without the beans over macaroni for me and with the beans for the rest of the adults in our family.

School lunches: My favorite was the tacos in a bag. She'd make the taco meat and put it in a soup thermos to keep it hot, throw in a bag of plain Doritos, a sandwich bag with shredded cheese, and a sandwich bag with lettuce. I'd crush the bag of Doritos, then open it up and add the rest of the ingredients and eat it with a fork. You should have seen the looks of envy on the kids sitting at my table. (Sooooo good!) No wonder they kept asking to trade lunches; even though, they knew my answer was always, "No."

F.H.

answers from Phoenix on

Someone on here told me about this website, and its free: http://www.makedinnereasy.com Every Friday she sends you the recipe, menu and shopping list for the week! She even includes the sides, which I never know what I should serve, so it really helps. Good luck!

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