I do more than plan the weeks' menu on Monday, but it has a nice ring to it. I stole it from Jennifer at PJ Academy blog. I also fill my son's snack drawers-1 in the fridge with fruit, cheese, boiled eggs, and small cans of V8; and another in the drawer where his cups, plates and bowls go with mixed nuts, dried fruit, and bunny crackers. We also have a basket on the counter with fruit in it (he and I prefer it room temp). He can choose snacks from any of these throughout the day, giving him independence and a bit of responsibility.
I also make more yogurt, buttermilk, cheese and any other dairy product I can come up with to reduce the qty of milk in the fridge. Even after two weeks of having other avenues for milk consumption I have three and a half gallons of milk. Two and a half qts of yogurt, a pint of buttermilk, and another half pint incubating along with another batch of chevre and ice cream round out the variety of our dairy products. I write milk on our menu plan at each dinner, but that doesn't always translate into drinking it every night. I also have smoothies down each morning, but the same thing applies.
I know that if I were drinking more of the milk I'd be better nourished and thus less fatigued. It's hard to overcome 30 years of non milk drinking though. I am getting better though.
Polly-we tried the chevre warmed and it was more creamy. I took it to a BBQ and the hosts loved it, so I'm making a batch for them. I tell everyone that tries any of our dairy made concoctions that they won't hurt my feelings if they don't like it. I think most have been honest, as I get a variety of responses.
Today for MPM I even cleaned out the fridge and made an inventory of contents. Then I planned meals around what I could make from those ingredients. We bought a large bag of organic carrots a while back and I need to get them used up. I used two for carrot raisin muffins this morning and will put a bunch in the crock pot tomorrow for pot roast.