Menu Planning: Week of Dec. 1

Menu Planning: Week of Dec. 1

It’s been a long time! Hope everyone had a wonderful Thanksgiving! Can’t believe it’s already December…

Life is finally settling down with the twins. Sleeping through the night, sitting on their own- they are growing leaps and bounds! They are no longer premature in size- seems as though they have caught up to other nine month-olds.  I decided to post today because I can no longer live day to day, eating store bought food anymore! It’s not good for our bodies or our checkbook! Planning is hard and not natural for me but I realize that I must do it in order to survive with four kids. Pushing myself to just do it!

This is a rough plan to help me come up with a grocery list for my husband to shop for me, and for me to refer to on a daily basis, since my memory fails me throughout the week.  Although I would like to price shop and go to different markets, my employee, a.k.a the husband, is only willing to go to one market. Hence, I must make do and menu plan accordingly. This week, he will be shopping at Sprouts. Next week, will be the Korean market.  I’m also adding a baby menu because they have started solids now! Snack ideas for the big kids are also included at the end.

Here we go!


Breakfast: Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, bananas

Kids’ Lunch- Mac & Cheese W/Broccoli, grapes/ Babies- Meat, veggies, rice

Dinner- Kimchi Fried Rice / Babies-yogurt, fruit


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, apples

Kids’ Lunch-Chicken Nuggets, carrots, applesauce / Babies- Sweet potatoes, carrots

Dinner- Taco Tuesday, Ground beef, avocado, cheese, tomatoes, lettuce, sour cream/ Babies- avocado, tofu


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples/ Babies- Oatmeal, Banana

Kids’ Lunch- Fried Mandoo, persimmon / Babies- Squash

Dinner- Mihyuk Soup, side dishes / Babies- Meat, rice


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, Peaches, Yogurt

Kids’ Lunch– Grilled Cheese & Spinach / Babies- Mangos, Black beans

Dinner- Pasta, salad, garlic bread / Babies- Tofu, Edamame


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, Pears

Kids’ Lunch-Kim bahp, myulchi, / Babies- Sweet potato

Dinner- Eat out/ Babies-Green beans, rice


Breakfast- Pancakes, sausage, eggs, bacon, fruit / Babies- Yogurt, Mangoes, Oatmeal

Lunch- Birthday Party/ Babies- Meat, rice,

Dinner- Eat out

Kids’ Snacks- 

Applesauce, popcorn, carrots, raisins, yogurt sticks, cheese & crackers, apples & peanut butter, ants on a log (celery, peanut butter, raisins), hard-boiled eggs, sweet potato, hummus, pears, smoothies, almonds,

Let’s see how this week goes!

Happy cooking and happy December!

Week of 9/10/12- Menu Plan, Highlights, and Recipe!

Week of 9/10/12- Menu Plan, Highlights, and Recipe!

Happy Monday, or almost Tuesday!

Whew, I’m pretty tired these days. Picking up and dropping off a kid from school is no joke.  I was shocked at how much gas I use in driving such a short distance!  Nevertheless, daughter is enjoying school life.  We are slowly getting into a rhythm now.

As for the meals- last week was a success!  I had a few standout dishes that I’ll highlight at the end.  Turns out I over-shopped a little last week, so I have enough food to last me another week. So I raided my fridge to come up with this week’s menu.

Here’s the menu:

Kids’ Lunch

Monday: Grilled Ham & Cheese, carrots, dried fruit snack ( from Costco- LOVE THESE!)

Tuesday: Breaded chicken ( Trader Joe’s -another must-try), broccoli, applesauce

Wednesday: Veggie Pasta

Thursday: Mini-omurice (check out recipe at end of post)

Friday: Lunchables ( not a huge fan of these, but daughter keeps asking for it- so I’ll surprise her)


Monday: Soo Jae Bi* ( 수제비) in chicken broth with chicken ( Costco chicken bone broth🙂 )

Tuesday:  Dduk mandoo soup (떡만두국)

Wednesday:Bulgogi & Rice ( 불고기 덮밥)

Thursday: Dinner at friends

Friday: Stir-fried Shrimp & veggies over rice or noodles

* For the soo jae bi, I used regular flour, one egg, and I added some wheat germ. I just eyeballed the measurements, but roughly three cups of flour with 1/4 cup wheat germ, one egg, and 1.5 cups of water makes about 4 adult servings.  You just knead the dough and then wrap and leave in fridge for about 30 min.  When broth is boiling and ready to go, just tear off pieces of the dough and flatten to make flakes.  When the dough floats to the top, it should be done.  I didn’t have any potatoes or zucchini on hand, but those usually go well in this dish.  Good, fermented kimchi is really the key here. My kids devoured this with some REALLY good kimchi.

Dough flakes in Chicken broth and shredded chicken

Highlights from last week’s menu

1.  Chicken Tikka Masala: OMG! This was so good. Heeding the advice from a friend who told me it wasn’t worth it to try to cook Indian food from scratch, I bought a pre-made curry from Fresh & Easy ( btw, I love F&E even more these days,  future post.) All you have to do is add the chicken, veggies and cream.  I used shredded chicken from the rotisserie chicken from Costco, added all the veggies I had on hand, water, and a little bit of cream.  So simple but SOOO flavorful.  Served this with brown rice and Trader Joe’s Garlic Naan- toasted in my beloved toaster oven and glazed with butter.  It was a tad spicy for the kids, but I was surprised at how well they ate.  I am definitely making it again SOON!

2. Kimbap:  I was craving my Mom’s kimbap.  Until now, I had never attempted to make it, because it just seemed like too much work.  While I was prepping, I had my mom on Skype so she could walk me through the whole thing!  In the end, I had so much fun making it, teaching my daughter how to make her own.  I made a fish cake soup too, so we could get the whole boon-shik experience. Boon-shik is Korea’s fast food.  The dduk-boki I posted last week is from a boon-shik restaurant.  Kimbap, ddukboki, fish cake soup, spicy noodles, even dduk mandoo gook, are staples at these quick-eat shops.  Out of all the food I ate in Korea,  I miss this type of food and these restaurants the most!  As you can see below, I am REALLY serious about my kimbap making. I was so mad at my husband for not retaking the picture.  I said, “You should have told me to smile!”  He said he did, but I guess I didn’t hear. I was too into figuring out how to get my rice to roll evenly…:)

Recipe of the Week:  Omurice with Curry

I was trying to figure out how I could fit everything that I wanted to share with you without writing post of after post. My best solution is to just fit it all into one post. So here’s the last thing for today.

As most of you know, I am a lover of K-pop, all things Korean entertainment. This dish was inspired by a recent drama I watched called, “Love Rain.”  It ended up being a disappointing one to watch, but nevertheless, I got this one dish out of it.  In one of the scenes, the main actors are in Japan and then visit a local eatery,  famous for omurice & curry.  It was a snowy, wintery day, and they were enjoying this yummy looking dish in a quaint little restaurant and I thought- I MUST EMULATE!

My Omurice & Curry

The things K-dramas make you do…

So here is the recipe:


Ingredients- Protein (Optional: Chicken, beef, sliced hot dogs), Mixed veggies used for fried rice, rice, diced onions, ketchup, soy sauce, egg ( 2 eggs per person)

1.  Beat eggs with splash of milk and set aside.

2.  Heat pan with a little oil. Add diced onions and veggies.

3.  Add rice, ketchup(according to personal preference) and mix.  Add a little soy sauce for seasoning. Then use salt for further seasoning so you don’t make the rice too sticky/wet.  Set aside on low heat.

4.  Heat a separate omelette pan, add a little oil.

5.  Add 1/3 cup beaten egg mixture to pan. I like my egg thin, so just depends on how you like it.

6.  When egg is cooked, add rice mixture on half of egg and fold over. Transfer to plate.


Ingredients: Veggies (optional), water, Japanese curry cubes

1.   Heat pan on medium to high heat with little oil.

2.   Saute veggies.

3.   Add water to barely cover veggies.

4.  Bring to boil on high heat and add curry cubes.

5.   Bring heat down to low-medium and simmer until curry thickens.

It wasn’t a wintery, snowy day nor was it a quaint and cute restaurant,  but it was still delicious- just like I imagined it would be 🙂

My kids LOVED it too. Double bonus! And they don’t even like egg! Ketchup works miracles!

Anywho, thanks for reading the long post!

Hope this week is a victorious one!

Happy cooking everyone!

Back to School! Menu Planning

Back to School! Menu Planning

I’m back! Sorry that it’s been awhile. I’m finally on a regular schedule after Korea and a family stay-cation! My oldest just finished her first week of Kindergarten as well! Whew, lots of events back to back. I still have to post more pictures of the yummy food I ate in Korea. I’ll post it soon!

Now that my daughter goes to school every day, I’m menu planning for her lunch in addition to dinner. It’s great because I prepare my son’s lunch in the morning as well! Love it!

Here’s my menu this week:


Kids’ Lunch

Tuesday: Chicken, Spinach, Cheese quesadilla / baby carrots / fruit

Wednesday: Ham Sandwich / whole grain chips / applesauce

Thursday: English muffin pepperoni & mushroom pizza / fruit

Friday:  Mandoo / fruit



Dinner menu

Monday:  Happy Labor Day!  BBQ

Tuesday:  Kimchi Soup, Seaweed soup for kids,  Korean-style omelette (계란말이) , Dried seaweed

Wednesday:  Veggie Lasagna, garlic bread, salad

Thursday: Chicken curry ( either Japanese, Thai or Indian) , rice, Garlic Naan

Friday:  Homemade Kimbap! ( My mom’s style- spam, bulgogi, egg, imitation crab, cucumber, dakwang (pickled radish), carrot, odeng)



I leave you with a picture of Ddukboki from my favorite spot in Korea. A little hole in the wall restaurant where I grew up- no one does it like this lady does. My last bite always goes like this- 1. Scoop egg 2. Add ddukboki sauce  3. Break up egg into sauce            4. Devour.    YUMMY!!!




Happy Labor Day & Happy cooking!

Meal Plan: 5/28

Meal Plan: 5/28

End of May! Time is going by too fast…

Still recovering from an action packed weekend at retreat! We had the honor of baptizing many brave men and women this weekend. I was moved to tears to see so many people commit their lives to God before their family and friends.  I thought, this is why we do what we do… AMAZING!!!:)  Gave me the boost I need to start this week..


Last week’s menu planning was a success! Why? Because the chicken enchilada recipe was so easy, that my husband actually prepared the whole thing from start to finish and fed the kids and himself without me!!  I was thoroughly impressed and grateful.  I’m thinking of doing something like that again;)… I think Bryan was pretty shocked himself..haha


Monday- Memorial BBQ at friends

Tuesday- Military Base Soup- 부대찌개  I have ground beef leftover, as well as chicken stock made from last week’s Costco Rotisserie chicken bones, so might as well do this soup! My husband LOVES it…  Dumpling soup for kids with pre-made mandoo and chicken stock.

Wednesday– Grilled Pork chops, macaroni salad, baked beans ( Another reason I love F&E- they have these “easy meals” on the front page of their weekly ads. Just taking one right off of there)

ThursdayChicken Pot Pie– I have tons of shredded chicken to use up, so looked for this recipe.  First time making it- let’s see how it goes!

Friday- Buckwheat Noodle with veggies (lettuce, carrots, cucumber, kimchi)- spicy with red pepper paste , lime juice, little vinegar, sugar, sesame oil for adults, non-spicy for kids with sesame oil,  Miso soup


Happy cooking!