Getting organized to cook is half the battle in the struggle to put meals on the table every night. In one of my first posts, “How to Feed a Family”, I layout how I get it done. Here, in more detail, are two strategies which have helped me the most.
On the left is a list I made of the proteins, grains, and vegetables that I brought home from the store. I use this list to create meals. On the right is the menu. When the menu is on the refrigerator, nobody has to ask “What’s for dinner?”, and I don’t have to disappoint them.
Note: The menu is just a plan. When you have children, plans sometimes change. The menu is flexible, and things can be frozen.
A posted menu is a valuable planning tool. I often shop with just a general idea of what I will cook for the week and buy what looks good. When I bring it home, I set everything out and make a list of vegetables, proteins, and grains. I match everything up into meals and then write it out on the menu. Once I have that done, I don’t have to think about it again. The menu tells me what to do; it’s my food calendar.
Another good reason to post a menu is that everyone can answer the question, “What’s for dinner?” for themselves. The question seems innocent enough on the surface, but, in truth, it’s loaded. The wrong answer could get you anything from gagging noises to tears. Although I do try, it’s not my job to please them. My job is to provide them with fresh wholesome food.
Note: Negative comments about the menu or about the food they have been served are illegal. Like my mother always says “If you can’t say anything nice, don’t say anything at all.” I know they won’t go hungry because they can always eat from the three bowls.
In addition to what is on the menu, there are THREE BOWLS on our table every night. The children count on them. The bowls are there to supplement when people don’t care for the meal, plus they provide additional servings of fruits and vegetables.
The THREE BOWLS are:
1. CRUDITES: A platter of raw or blanched vegetables with dip (peanut butter, hummus, and/or low fat ranch)
This crudite platter has blanched snow peas, raw sliced bell pepper, tomatoes, celery and peanut butter to dip. I buy different types of vegetables each week to keep it interesting. I make it on Monday. It will keep, covered, in the refrigerator all week. I only need to replenish it everyday. Note: do not store tomatoes in the refrigerator. They keep best on the counter.
Another example of crudites – a quick bowl of tomatoes. It could be a little plate of carrots. Do whatever is easiest for you.
2. SALAD: There is always a mixed green salad with homemade vinaigrette. Sometimes we add other ingredients like cheese, nuts, olives, or other vegetables, but most nights it is very plain.
3. FRUIT – usually for dessert, but they can eat fruit anytime. I often add some slices of cheese to this as well. My picky eater likes cheese.
The menu and the three bowls contribute to lessons learned at the table. It all begins, I think, with the premise that we must all appreciate the fact that there is food on our table. Some people are not so fortunate.
Another HUGE lesson is in teaching your children what and how to eat. It is your job to nourish their bodies, and how you do that teaches them, by example, how to do it themselves. Palates are malleable. A child is not born loving green beans or radishes, but with repeated exposure, they learn. If we were all given exactly what we wanted everyday, most of us would choose white bread and sweets over green vegetables and whole grains.
Finally, the concepts behind the menu and “the three bowls” ties into manners and being considerate of others. This too is another responsibility of the parent. When someone complains about the food, it takes away from everyone’s enjoyment of it. It’s rude. We must learn to treat one another with respect and kindness even when we don’t feel like it.
Peace and love from my kitchen to yours,
Waverly
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