Am, sounds like you need my personal chef services...LOL I wish we lived closer. Meal planning is a big part of what I do and the hardest. But, speaking from a mom point of view who has been there with the kids and schedule thing. Will you be able to do weekend cooking for the week? I know I did this when the kids were a little older. Planned and prepared 3 or 4 meals on Sunday. Some suggestions would be meatballs and gravy, you could have spaghetti one night, sandwiches another. I also grilled lots of chicken breasts and then had them on hand for quick meals. My kids loved big salads with gilled chicken, tacos, chicken brushcetta, fajita's, chicken and gravy. One pot stews. Just a few things that I did, as I think of more I'll get back to you. Gina
P.S. I miss those days, didn't think I would while going through the mayhem, but I do now!!!

A small turkey on the weekend ought to be able to see you through to Wednesday....well maybe a medium sized turkey.
Just sliced or in sandwiches for the Bento box days. A la king or hash or ground and in patties for eat at hoime days.
There are so many foods that cook in a flash, that outside of the Bento box thing you should be fine.
When my kids were those ages, I did a lot of fast stuff like chicken breast, micro waved baked potatoes, fish fillets quickly sauteed, minute steaks...or a big hunk of meat preciously cooked to slice some off of.
Frozen veggies or a salad....and you're pretty well there.
I can put a meal together from those things in 25 minutes from freezer to plate.
Hamburgers work too and hot dogs.
And you can put together a pot of soup on the days Small Stuff is at Tiny twos....two?? Noooooooo! It was just a month ago that you were saying you thought you were pregnant!
Linda C

Oh yeah, she is Oh, So Very Two! And Oh, So Very Girl.

Gina, I wish you were here too. I'm trying to provide my family with exactly the service you provide your customers. Any menu planning or freezing tricks? I should have a few hours on Sundays to make some meals.

I'm going to start my list now. The kids have friends over so I should have a little uninterruped time (yeah, right!)

AM

There are many ideas for hand-held pocket type snacks that you could put in your bento box meals along with some veggies, fruit, a drink. By making these yourself, you have a more wholesome "pocket" and most freeze just fine. I've never met a young person who didn't like one or more versions of these. These are fine warm or at room temperature and wouldn't make a mess eating them in the car.

Here are some recipes and I have more if you want them:

Egg n Bacon Crescent Sandwiches
Preheat oven to 375F.

8 slices bacon, fried and crumbled (can use turkey bacon)
3 oz. or 3/4c grated Swiss or cheddar cheese
1/4c finely chopped celery
4 hard cooked eggs, chopped
3 TB mayonnaise
1 TB mustard
1 8oz. can Pillsbury Crescent rolls

mayonnaise to brush on top
sesame seeds

Mix bacon thru mustard in a bowl. Separate dough into 4 rectangles, pressing perforations together. Cut each rectangle in half. Spoon about 1/4c egg mixture into center of dough square. Pull 4 corners up of dough square to cover top of filling, pinching edges to seal. Place seam side down on ungreased baking sheet. Flatten each slightly. Brush with a little more mayonnaise and sprinkle with sesame seeds. Bake at 375 for 12-18 minutes.

Tamale Pocket Sandwiches

1 lb. ground beef
8 oz. can tomato sauce
finely chopped onion
7 oz. can Mexi-corn
2 t. chili powder
2 cans Hungry Jack biscuits
salt and pepper to taste
sliced American cheese
1/4t. garlic powder

Brown beef, drain. Add rest through corn, simmer 10-15 minutes or until thick.

Separate biscuits, roll or press all 20 biscuits to a 5-inch circle. Spoon about 1/4c meet mixture onto 10 dough circles. Top each with half a slice of cheese. Put
other dough circle on top, press edges with fork to seal.

Bake at 400 for 10-15 minutes or until golden brown. Will freeze fine.

Barbecue Cups makes about 20
preheat oven to 400

3/4lb. lean ground beef
1 TB plus chopped onion
2 TB brown sugar
1/2c BBQ sauce
canned biscuits  2 10 pks.
grated cheddar cheese

Brown beef, drain fat. Add onion and saute lightly. Add sugar and sauce, simmer a few minutes. Press biscuits to make a larger circle. Put into muffin tin cups. Add meat mixture, top with grated cheddar cheese. Bake at 400 for 10-12 minutes.

For pizza cups, add pizza sauce to browned beef, omit sugar, top with grated mozzarella cheese.

Sausage Ân Cheese Turnovers makes 10
preheat oven to 350

10oz can Hungry Jack biscuits
1/2lb bulk sausage, brown, drain (can use turkey sausage)
1/4t Italian herbs
4 oz can mushroom pieces, drained, pat dry
4 oz (1 c) grated mozzarella cheese
1 egg, beaten
3 TB grated Parmesan cheese

Heat oven to 350. Grease baking sheet. Separate dough into 10 biscuits. Roll each to a 5-inch circle. Combine sausage, herbs, mushrooms, and mozz in a bowl. Spoon 3 TB meat mixture onto center of flattened biscuits. Fold over, press edges to seal. Brush tops with beaten egg. Sprinkle with Parm. Put on sheet. Bake at 350 for 10-15 minutes. Serve warm or at room temp.

Bacon Quiche Cups makes 10
oven to 375

8 oz. pkg. of cream cheese
2 TB milk
2 eggs
1/2c shredded Swiss cheese
2 TB green onions, chopped
10 oz. can Hungry Jack biscuits
5 slices bacon, crisp cooked crumbled (can use turkey bacon or even turkey ham)

Heat oven to 375. Grease 10 muffin tin cups. Form biscuits in the cups. Put half the bacon in the biscuit cups. In a small bowl, beat cream cheese, milk and eggs until smooth. Stir in Swiss cheese and onions. Spoon 2 TB mixture into each biscuit cup over the bacon. Bake at 375 for 20-25 min. or until filling is set and biscuit edges are golden. Top with rest of bacon, pressing into filling. Remove cups from pan. Reheat wrapped in foil at 350 for 10-15 min. or until warm.

I think this recipe would work for chicken/broccoli quiche cups or any other quiche filling that your children might like.

The crock pot works out well for my family during those busy seasons.
- chicken and vegetables
- beef and potatoes
- pasta sauce with a meat added

Things they also like that are quick to throw together:
- Nancy's Asian Chicken, made the weekend before, as is or in a salad.
- SharonCB's tortilla, we make it with potatoes, onions, vegetables and cheese held together with a combo of eggs and egg whites. You can roast a pan of fillings on the weekend.
- Our version of fried rice. Leftover rice with vegetables, meat and a softly scrambled egg as glue.

My family was not neat enough to consider eating in the car at the age. Best of luck.

Make on weekends:
Homemade Egg McMuffins. Ham, cheese (or not), egg. Freeze individually.

Burritos: About anything you can roll up.

Wraps: Sliced deli meats (or cook your own) & veggies, chopped fine OR PBJ wraps.

Fresh fruits and veggies. Ones that pack well like grapes, bananas, apples. Leave the "stickies" at home.
Cheese sticks (they've got soy ones now)

Homemade muffins full of fruit and nuts
Make granola bars OR "Breakfast Cookies". You can fill them full of oatmeal, raisins or other dried fruitsn nuts, flax, whole wheat flour, etc. Hides lots of good stuff!!
Nuts
Raisins
Make your own trail mix
Dry cereal. Doesn't sound like a meal, but if you'd let them eat for breakfast, why not dinner. By golly, make 'em a steak for breakfast if it makes ya feel better!

Re-fillable water bottles in cool colors so you don't end up with soda or non-refundable plastics!

Box 'o baby wipes for the car.

Been there.......done that!
Deanna

I don't think you are crazy, you are 'representative' LOL

Lavash wraps
Noodle kugels
Will you kids eat cut, cold spinach casseroles? Carrot puddings (also cuts and holds well)
Hard boiled eggs
Smoothies for fruit (if yogurt is a lactose tolerant product for you guys) with a bit of wheat germ?

Falafel?

Here is a variation I just found on mealmakeovermoms (good, not great website). I can't think of anything to sub out for the cheese. FYI instead of frying stuff like this lately - like Doucanoe's chicken cakes - ooh, try those! - I cook them on a sheet of Reynolds Wrap Release on my grill. Easy to flip over, no extra fat, and it cooks outside.

No-Crabs-Allowed Cakes
Makes 4 Servings (2 cakes each)

Both of us have a rule at the dinner table ... "No Crabs Allowed!" So when we decided to make a vegetarian version of crab cakes, our children came up with the funny name, No-Crabs-Allowed Cakes. Instead of using crab meat, gobs of mayonnaise, and butter for frying, we invented something a bit more healthful. These cakes are so good that whenever we make them, it puts everyone in a good mood.

One 15 1/2-ounce can canellini beans, drained and rinsed
1 cup frozen corn kernels, thawed
3/4 cup pre-shredded part-skim mozzarella cheese
3/4 cup dried bread crumbs, divided
1 large egg, beaten
1/4 cup light canola mayonnaise
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
Pepper
1 tablespoon olive oil
1/2 to 1 cup pasta sauce, warmed

Mash the beans in a large bowl using the back of a fork or spoon until smooth but still a bit chunky. Add the cheese, corn, 1/2 cup of the bread crumbs, the egg, mayonnaise, lemon juice, Italian seasoning, salt, and pepper to taste and mix well to combine. Shape the mixture into eight 1/2-inch thick patties and coat with the remaining bread crumbs. Heat the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve with warm pasta sauce for dipping.

Nutritional Information per Serving: 350 calories, 13g fat, 3g saturated fat, 710mg sodium, 41g carbohydrate, 6g fiber, 16g protein

AM There is a recipe for Lasagan in a Hard Rolls on the RE that sounds good. If you don't want the cheese Dances suggested using meatballs. I think this would mkae a great kids meal. If your kids will eat grilled veggies you could add that too.

I would omit the soup mix and add my own spices.

Lasagna in hard rolls

3/4 pound of ground beef and or ground sausage or a combination of both.
1 8oz. can of tomato sauce (I use the garlic/seasoned)
1/2 of an envelope of dry onion soup mix
About 1/4 t. dry oregano
About 1/8 t. dry basil
1 large egg, beaten
3/4 cp cream style cottage cheese, drained
3/4 cup mozzarella or other cheese
8 hard rolls

Cook the beef/sausage in a skillet and drain off the fat.
Add the tomato sauce, sout mix, and seasonings,
Simmer covered for about 5 minutes.
Uncover and cook for another 10-15 minute longer, stirring frequently.
Mix the egg with the cottage cheese and 1/2 cup of the cheese.
Cut a thin slice off the top of each roll.
Hollow out the center leaving about 1/2 inch thick shells
(save and freeze the bread chunks for a dressing, bread pudding, etc.)
Spoon half of the meat mixture into the bottoms of each roll.
Spoon cheese mixture over meat, then spoon remaining meat mixture over cheese mixture.
Sprinkle the 1/2 cup remaining cheese over the meat mixture and replace the tops of the rolls.
Wrap each roll in heavy foil.Place foil packets on a baking sheet.
BAKE at 400 (preheated) oven for about 25-30 minutes.

You can add your own seasoning to your liking if you wish.

A nice salad is all you need with this one!

I just found this article. It seems like common sense, but it's getting my brain to storm.

It also works nicely with Chase's idea of hollowing out rolls to make a neater sandwich.

Everyone's ideas are great and very much appreciated.

AM

AM, I do what Gina, said, cooking ahead on the weekends. I cook a lot for the freezer so I don't to prep too much during the week. Briskets, casseroles. Meatballs freeze well. Soups.

The crockpot comes in handy, too!

I enjoy your blog, it's a fun read! I think you're doing great with all the schlepping to practices, etc. Been there, done that. Soccer, two kids, two different directions.

I'm exhausted for you already.

What ever happened to tuna salad on whole wheat? Cut in fancy shapes?

Also, mac & cheese in microwaveable portable containers that can go into a plastic bag when they're done. Heat before and they can take with == it should stay somewhat warm.

chicken drumsticks --get a package and put some soy vey on them and roast -- can be reheated or not. To be fancy french em and turn them into lollipops

Meat loaf - then slice and put half pieces into mini pitas with the veggies in there

Pasta salads with the rotelle and veggies chopped finely.

Cheese sandwiches plus hidden veggies either done line panini warm (or like grilled and reheated in micro)

Eng muffin pizzas with chicken too

Spinach omelet pinwheels (again, will they eat?)

Turkey burgers in pitas with

Veggie sushi (will they eat?)

Chicken dogs in buns with cheese and any veggies you can sneak on

Tacos

What about empanadas, or some kind of meat turnover? Make on the weekend - eat on the go.

What about a ham? You could cook it on Sunday with a complete meal. Then throughout the week grilled ham or shaved ham sandwiches, eggs and ham with potatoes and so on.

You could so the same with beef on Sunday and then BBQ beef or grilled cheese/beef sandwiches for lunch. And if you have some pre-made beef stock you could make beef and noodles too.

I always pre-cook bacon for BLTs and then just nuke it for 15 seconds to warm it up.

Michelle

(Michelle and anyone else: AM keeps kosher - no ham, shellfish, or mixing milk and meat)

Thanks for all the great ideas. Sandwiches are always a nice fallback, but since that's what the kids have for lunch days, I'd like something different for dinner. I like stews and mac&cheese in a thermos, but I'm afraid soups will be too messy in the car or sitting at a rink.

Yes, we do keep kosher (thanks for looking out for me, Jesse!), but I'm pretty good at tweaking recipes/ideas to make them ok for us.

My kids are picky, but weird. They'll eat sushi rolls with fish (I use smoked salmon or smoked trout)and veggies, but not just veggie.

But now I feel like I have a huge list of great ideas to look at at the beginning of the week and figure out what we'll need.

I also found these cool lunchboxes that should make eating away from home a little neater. And most importantly for my kids, keep all their food seperate so that things don't mix.

AM

PS What do you think of the idea of using "hot hands" hand warmers wrapped in a cloth to keep things warm? Might it melt the plastic?

I forgot to add a thanks to Carol for the kind words about my blog. It's been a fun exercise for me to try and commit to writing every night.

Which reminds me, I should get dinner in the oven!

AM

From the "Food Network" :
Busy people everywhere face the same dilemma how to get healthy weeknight dinners on the table when you've only got minutes to spare. Cookbook author, nutritionist, and food journalist Robin Miller guides us through the landmines of getting food on the table nightly with her stress-free meal planning strategies. Her easy, day by day plans help even the novice cook master these quick and tasty recipes. Plus, each week's menu comes with its own shopping list so you only have to hit the store once. Problem solved!