Meal Plan 4/15

by Jenn @ Frugal Upstate on April 15, 2013

It’s Monday, and that means it’s time for a new meal plan.  I’ve got to tell you, lately I’ve been deviating fairly often from my stated meal plan.  I’ve had several “all day” type projects that just left me feeling “blah”, as well as some early mornings out the door when things didn’t get into slow cookers or pulled out and defrosted.  Although everyone wound up eating, I haven’t felt that I’ve provided as many vegetables or as varied a meal plan as I typically do–so my big goal is to be completely back in the saddle this week :)

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So this is what I’m working with:

1.  We’ve got our regular dance lessons, piano lessons and scouts for the kids.  Yankee Bill has a meeting on Tuesday night and his regular pool league on Wednesday.  Princess is taking the hunters safety course the end of this week in the evenings and Yankee Bill will be attending with her– so they won’t be around for supper on Thursday and Friday.  I guess that means the only days we’ll have the whole family together for dinner are Monday and the weekend.  Hm.  Busier week then I thought.

2.  At some point this week a tree service is supposed to come and cut down trees both at my house and my Mom’s house (which I’ll be coordinating for her)–so whenever that is I’ll have some interruptions and have to run down to her house etc.

3.  It’s supposed to be fairly decent temperature wise this week–60′s and such.  (yes, I know that you folks down south are shuddering just reading that, but for us that’s lovely warm spring weather!).  It got cold the end of last week so the whole “cooking on the grill” thing never happened.  Here’s hoping that the warmer and supposedly sunnier weather will allow for some grilling.

4.  Believe it or not I’ve still got some greens in my cold frames.  The lettuce perked up a bit but looks like it is considering bolting.  My salad turnips have started putting up seed stalks–so they might be too far gone.  I do have some Mizuna and some Collards that are in pretty good shape, so greens should be on the menu somewhere.  Pretty soon we’ll be into foraging dandelion greens.  I can’t wait!  I can also probably dig a few more carrots and some Jerusalem Artichockes (which aren’t artichokes and don’t come from Jerusalem.  Don’t  you just love plant names?)

5.  I’ve got some leftover ham broth (just a 1/4 cup but very flavorful) that I’d like to toss into something.  There are flour tortillas in the fridge (which will last quite a while so no rush).  I’ve got butternut squash still on top of my counters (two to be exact).

6. As always my goal is to have one venison meal, one fish meal, one pork meal, one bean meal, one meatless meal and one soup meal per week.

Taking all that into account here is my game plan:

Monday: Butternut Squash Soup, Tuna Salad on a Green Salad and Bread

I’ll use the butternut squash and make some nice creamy soup with the new immersion blender I got for my birthday (Thanks Yankee Bill!!).  Since that is distinctly lacking in protein I’ll just make up some tuna salad and put it on top of a bed of greens (I bought a nice salad mix at Aldi the other day) and serve it all with some homemade bread.

This is my soup and my fish meal for the week.

Tuesday: Breakfast for Dinner

It’s just the kids and I on Tuesday night, so we’ll have one of the meals Yankee Bill doesn’t like–Breakfast for Dinner!  I’ll make pancakes and we’ll have some yogurt and fruit to round out the meal with a bit of protein.  Extra pancakes will be saved for quick breakfasts later in the week.

This is my meatless meal for the week.

Wednesday: Ham Steak, Roasted Potatoes, and Collards

How’s that for a southern sounding meal?  The ham steak (organic from the 1/2 pig I buy from a local CSA) is always delicious bascially just warmed up and served with mustard.  I’ll add some roasted potatoes on the side and do the good old southern style cook the collards to death in a pot with onion, pepper flakes and part of a pig (probably the broth I’ve got in the fridge plus a frozen hock if I feel like it).

Thursday: Mock Chicken Cacciatore over Pasta with Roasted Broccoli

True Chicken Cacciatore involves cooking the chicken in spaghetti/marinara sauce.  I’m just going to bust open a can of my home canned chicken and mix it in with spaghetti sauce and heat the whole thing up :)  I’ll serve it over pasta with some roasted fresh broccoli (from the plant and vegetable stand a few towns over that I’m planning on visiting this week).

Friday:  Venison Hamburgers and 3 Bean Salad.

Friday is supposed to be very nice–almost 70 degrees–and then the weekend is going to turn cold again.  I’d like to appreciate the nice weather by using the grill :)  It will just be the two of us, but that’s ok–we’ll enjoy them.  Too bad for Princess and Yankee Bill.  The bean salad will be the canned marinated bean salad I made this fall but with chickpeas (one of the few beans Buddy enjoys) added in and marinated.  Actually I’ll probably mix the two together earlier in the week to let the chickpeas soak up the pickling/marinade that the bean salad was canned in.

This is my Bean and my venison meal for the week.

Saturday:  Buddy’s Choice

Since Yankee Bill and Princess will be at the hunter’s safety course all day, I’ll let Buddy choose what he and I will cook everyone for dinner (they should be back by then).  That way it can be sort of a fun mother/son time.

Sunday: Roast Chicken with Gravy, Sauteed Mizuna, Roasted Jerusalem Artichokes and Rice

All of the sudden on Sunday it’s supposed to drop below 40 again (welcome to spring in NY).  A nice warm comfort meal like roast chicken sounds perfect.  The new butcher shop in town is supposed to be opening up, so I’ll see about buying a chicken there.  It’s going to feature local and organic products–so I know it will be more expensive but the quality will be better and I’ll be supporting local producers.

For sides I”ll just sautee the mizuna from the cold frames, and I’ll dig up some of the Jerusalem Artichokes and try roasting them (which I’ve never done before).

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Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .

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