Welcome to a really, super seriously late meal plan. Despite not publishing this on Monday, I have in fact been cooking for the family. Since so many folks really enjoy these meal plans and tell me that it helps give them ideas for their own families, I figured I’d go ahead and post what we’ve already eaten and what’s on the schedule for the rest of the week.
1. After having the kids home last week for break I feel like I am totally behind, so there is a lot of work and house catch up that I’m doing. I know from experience that means I frequently get behind when it comes to my dinner plans. It would be foolish for me to plan on anything complicated this week–so you’ll see a lot of simple things or slow cooker recipes.
2. I had a class on Tuesday night through the local community college adult education (Introduction to Voiceovers–cool eh?), Buddy & Yankee Bill had scouts Wednesday night, and we’ve got school related activities from “Turn off Screen Week” at the school starting pretty early on Thursday and Friday night. Saturday is blessedly open, although I’m picking up my cool weather plant seedlings from the CSA that will have to be planted out soon, and Sunday is chaotically busy!
3. My Mother in Law invited us over for supper on Wednesday night, which was really nice. I love when I don’t have to cook.
4. I defrosted a huge chuck steak from our 1/4 steer and some stew meat. I had leftover shrimp from Easter (I provided the appetizer and we all love shrimp cocktail for that). In the fridge I’ve got cabbage, carrots, celery etc. I still have plenty of canned veggie in the basement and about a bag of the potatoes from our buddy.
Taking all that into account here is my game plan:
Monday: Beef and Noodles
Dinner totally snuck up on me on Monday night. The kids were still off of school and we were doing lots of different things. . . next thing I knew Yankee Bill was coming home from work and I had nothing planned or made. PANIC! So I did what I often do in those situations–I open some home canned meat, make a gravy, warm it up together and serve it over something (in this case elbow noodles). I admit it–this time I didn’t even serve it with a vegetable. Just a big old bowl of noodles and meat. It worked, and hey, it was healthier and cheaper than ordering pizza or Chinese.
This is my beef meal for the week.
Tuesday: Shrimp and Cabbage Stirfry over Rice
I had a bag of thawed and cooked “medium” shrimp in the fridge, so I tossed that with some ginger, garlic and soy sauce and let it sit for just a few minutes. Meanwhile I had a pot of rice going in the rice cooker, and I sauted up some cabbage and onion. Mixed the veggies and the shrimp together (tossing the marinade in as well) and added a bit more soy sauce and some sesame oil. It was pretty good served over rice. In case you are wondering–this is how I frequently cook–it takes me some mental effort to remember to write something down and to do it the same way a couple of times before I can offer it to you guys as an actual recipe.
This is my fish meal for the week.
Wednesday: Leftover Easter Dinner at Nana’s
Nana (aka my MIL) had a ton of leftover turkey so she made a turkey and stuffing casserole, fresh steamed green beans, a jello salad, and banana bread. It was yummy and I didn’t have to cook. Plus we were done in time to send the “menfolk” off to scouts!
Thursday: Crock Pot Beef Roast with Potatoes, Salad and Green Beans
I’ll put the chuck roast in the crockpot on top of chunked potatoes (so they will get all nice and cooked in beef juices) with some Cream of Mushroom soup (yeah, it’s cheating but it’s easy). Right before supper I’ll make a quick salad and warm up a can of the beans I preserved from the garden.
Friday: Grilled Pizza Pannini’s with Salad
Instead of a standard pizza, I’ll pull the Pannini press (which I won at a conference 3 years ago) out of the basement and make pizza sandwiches out of bread, cheese and tomato sauce. Mmmm. That’s nice and quick, so we can get to the Turn off Screen week event that night without any fuss.
This is my meatless meal for the week.
Saturday: Pork Chops in Applesauce, Corn on the Cob and Greens
I’m thawing a couple of loin end pork chops right now. I’ll brown them (for flavor, and assuming I have time–otherwise I can always skip that step) then coat in my homemade applesauce (I have 2/3 of a jar open in the fridge) and bake the chops. I’ve got some apples that are going a bit mealy–so I might peel and chop those, then toss them around the chops in the oven with some chunked up onion as well. The corn on the cob was frozen last fall, so that just needs to be warmed through, and I can heat up a can of home canned greens.
This is my pork meal for the week.
Sunday: Venison “Wanna Be Wendy’s” Chili and Sweet Northern Cornbread with cracklins in it.
For the chili I’ll use my Wanna Be Wendy’s recipe, and for the Cornbread I’ll make Sweet Northern Cornbread and toss in some of the cracklings I have from rendering the pig lard last week. Since I can start this in the morning and just let it go, the fact that I’ll be running around all day won’t matter–we’ll still have a hot meal ready at supper.
This is my soup (chili is basically a stew), my venison and my bean meal for the week.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .