Comments on: Menu Plan Monday – Better Late Than Never! http://planningwithkids.com/2008/07/14/menu-plan-monday-better-late-than-never/ 2 parents, 5 kids, organised chaos Tue, 22 May 2012 06:54:41 +0000 hourly 1 http://wordpress.org/?v= By: Library science degree virginia programs.http://planningwithkids.com/2008/07/14/menu-plan-monday-better-late-than-never/comment-page-1/#comment-108296 Library science degree virginia programs. Thu, 26 May 2011 07:18:39 +0000 http://planningwithkids.com/?p=270#comment-108296 <strong>Library science degree virginia programs....</strong> Library science degree virginia programs.... Library science degree virginia programs….

Library science degree virginia programs….

]]> By: Debbiehttp://planningwithkids.com/2008/07/14/menu-plan-monday-better-late-than-never/comment-page-1/#comment-1280 Debbie Thu, 17 Jul 2008 23:25:49 +0000 http://planningwithkids.com/?p=270#comment-1280 I like to organize my shopping list by store aisle too. We probably could grocery shop with our eyes closed. Thanks for sharing the spreadsheets! Debbies last blog post..<a href="http://toastnhotcocoa.blogspot.com/2008/07/hubbys-parents-and-nephews-came-to.html" rel="nofollow">Thursday Already!</a> I like to organize my shopping list by store aisle too. We probably could grocery shop with our eyes closed. Thanks for sharing the spreadsheets!

Debbies last blog post..Thursday Already!

]]> By: Dorishttp://planningwithkids.com/2008/07/14/menu-plan-monday-better-late-than-never/comment-page-1/#comment-1279 Doris Thu, 17 Jul 2008 21:50:56 +0000 http://planningwithkids.com/?p=270#comment-1279 I really enjoy reading your nice tips and thoughts shared in your blog. Especially the meal planning, since before having my child I would have either take out or micro-meals, now I need to plan around my budget. Here are two middle-eastern meals that I have learned from my friend that can feed a large family, as a gesture to say thank you for your effort in this blog! • Whole Chicken cleaned, then stuff with chopped onion and sultana mix with turmeric and salt, saw the chicken up, boil in pot with one halved lemon, 1 sliced onion, turmeric and salt until cooked. Cook rice while waiting. Take the stuffing out, fried then till crispy and mix with rice, add some nuts for taste. Shallow pan fry or oven grills the chicken until golden brown. Serve with salad. The soup can be served with this meal or used as stock. • Chicken pieces with bone (with or without skin up to you), shallow pan fry till brown, add salt, pepper, turmeric, spices (such as five species or Indian species), place them on a large baking dish (need some depth). Do the same thing as the chicken pieces with any vegetable you have in fridge, such as potato, onion, carrot, zucchini, cornflower, eggplant, kumara & pumpkin (could boil them a little to reduce the cooking time). Put the mix on the baking dish with tomato puree (dilute with some water), cover it and bake till the ingredients cooked, then uncover the dish to brown the ingredients with placing thin sliced tomato pieces on top. Serve with salad and peta bread or rice. I really enjoy reading your nice tips and thoughts shared in your blog. Especially the meal planning, since before having my child I would have either take out or micro-meals, now I need to plan around my budget. Here are two middle-eastern meals that I have learned from my friend that can feed a large family, as a gesture to say thank you for your effort in this blog!

• Whole Chicken cleaned, then stuff with chopped onion and sultana mix with turmeric and salt, saw the chicken up, boil in pot with one halved lemon, 1 sliced onion, turmeric and salt until cooked. Cook rice while waiting. Take the stuffing out, fried then till crispy and mix with rice, add some nuts for taste. Shallow pan fry or oven grills the chicken until golden brown. Serve with salad. The soup can be served with this meal or used as stock.

• Chicken pieces with bone (with or without skin up to you), shallow pan fry till brown, add salt, pepper, turmeric, spices (such as five species or Indian species), place them on a large baking dish (need some depth). Do the same thing as the chicken pieces with any vegetable you have in fridge, such as potato, onion, carrot, zucchini, cornflower, eggplant, kumara & pumpkin (could boil them a little to reduce the cooking time). Put the mix on the baking dish with tomato puree (dilute with some water), cover it and bake till the ingredients cooked, then uncover the dish to brown the ingredients with placing thin sliced tomato pieces on top. Serve with salad and peta bread or rice.

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