I’m back from my travels! My flight arrived late last night, so I’m pretty tired this morning. Nevertheless, I want to get my meal plan made and published so that I’ll start my week off right!
1. I’ve got a lot of blog posts due in the next two weeks, so I’ve got to leave myself time to do those. It’s also time to start planting a few more things in the garden, to do my flower bed weeding and mulching. . .basically I’ve got a lot of both office work and physical labor to get done. I know me, and I know how I work. I’ll get involved in those projects, be busy all day and then by dinner I won’t feel like a) stopping and b) cooking. Easy stuff is the order of the day–nothing complex this week!
2. It’s a regular week as far as dance, scouts, pool and other assorted regularly scheduled meetings/evening activities. That means Mon, Wed, and possibly Thurs are days where I’ve got a lot going on and really need to be on top of the dinner thing. I’ve got a class on Tuesday night for the next several weeks (digital photography–trying to improve for y’all)
3. There actually isn’t too much in the fridge. Yankee Bill does frozen meals and eating out with the kiddos while I’m gone, so I am not stuck with all those drips and drabs of leftovers to try to use up. The fall garden stuff is pretty much used up and the garden hasn’t started producing. I might be able to harvest a few wild edibles like chickweed, dandelion etc.
Taking all that into account here is my game plan:
Monday: Spaghetti with Organic Pork Sausage and a salad
Did I mention I’m tired? This is about the easiest thing I can think of that is still a homemade meal I’ll just use some ground pork sausage from the freezer.
This is my pork meal for the week.
Tuesday: Chicken Soup and Homemade Bread
I’ve been a bad, bad homesteader. . . I haven’t baked bread in over a month! I’ll get a batch going and then toss the fixings for a chicken soup in the slowcooker in the morning. That way dinner will be ready regardless of what I’m doing in the garden or the house, and it will be ready whenever folks want to eat even though I’ve got to run off to class.
This is my soup meal for the week.
Wednesday: Breakfast for Dinner ~ Pancakes, Bacon and Canned Peaches
Yankee Bill will be out so the kids and I will have this classic for dinner (he doesn’t enjoy it). I may try a new pancake recipe–I’ve seen one on pinterest several times for a pancake made with cottage cheese. That would up my protien content. I might toss a bit of bacon on the side, but I consider that more of a condiment than “meat”. I’ll pop open some home canned peaches to add a bit of vitamins, minerals and fiber to the whole deal.
This is my meatless meal for the week.
Thursday: Bean & Cheese Burritos, Green Salad and Cilantro Rice
I’ve got to fit some beans in somehow, and I missed cooking on Cinco d Mayo, so I figure I’ll put some burritos into the rotation. Who knows, maybe I’ll try lentil burritos. Buddy doesn’t really like beans, but he loves lentils–so I wonder if he’d be more open to eating burritos if they had lentils instead. Hmmm. Anyway–they will be Bean & Cheese. I probably won’t make my own homemade tortillas this time (although maybe I’ll be all caught up by then. Nah.) Salad will be the “roughage” and I’ll make cilantro rice as a side.
This is my bean meal for the week.
Friday: Grilled Venison Burgers, Macaroni Salad, Carrot Sticks and Pickles
It is supposed to be decent on Friday, so grilling burgers sounds good. If the weather turns I’ll just pan fry them. I’ll make up a macaroni salad to go on the side, chop up some carrots for a bit more veggies and serve some homemade pickles.
This is my Venison meal for the week.
Using the Pizza Hut Crust Clone recipe of course!
Sunday: Mother’s Day. Someone else can figure out dinner.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .