Menu Plan Monday, On Tuesday.

Wow, it’s been a couple of weeks since I’ve done a menu plan. Have you missed it?

You know what? I totally felt it.

Without the menu plan I was scrambling around each day trying to figure out what to feed the family. It was chaotic and somewhat unsettling. My whole schedule was off, and several times I found myself suddenly realizing that it was 4:30 and I had yet to begin supper. That might not sound bad until you realize we eat between 5:30 & 6:00 in order to get the kiddos to bed by 7:30.

Now don’t get me wrong, there was plenty of food in the house. I’ve overstocked my freezer somewhat and am trying to use up a lot of what I have on hand. But by waiting till the last minute my meat options were frozen meatsicles, which had to be defrosted prior to use, adding even MORE time.

Then the kiddos would start getting hungry and I’d be faced with a dilema-make them wait and listen to them moaning about how they were going to die of hunger (we have a real dramatic streak on my side of the family, and Princess has inherited it full force), or give them a snack and hope that they aren’t too full later to eat dinner later. Stressful!

It isn’t like that when I have a plan. Usually I’ll start some of my preparation for dinner at 330 or so because I know what I’m going to be doing. I’ll take a few minutes and clear and set (or have the kiddos set) the table before Yankee Bill even gets home from work, which makes the rest of the evening go more smoothly

Long story short-menu planning works. It not only helps you to budget and use your groceries effectively, but it also cuts down on that “What the heck am I going to feed the family” stress.

I swear to you, I’m back on the wagon! So here we go.

Monday-Porkchops in Creamy Marinara Sauce, Sauteed Summer Squash, Rice & Oranges.

The pork was an on the spot invention. I browned the chops, threw them in a baking pan and then mixed leftover spaghetti sauce w/ a can of cream of mushroom soup. That got spooned over the chops and cheese sprinked on top. It was GOOD. The squash is from the garden-I threw some onion in there too and a generous sprinkling of parmesean cheese at the end.

Tuesday-Venison Curry w/Rice

I’ve got a lot of bits and pieces of veggies in the fridge to use up, plus tons of rice leftover. I’ll defrost a pkg of venison and we’ll have supper!

Wednesday-Grilled Lentil Burgers on rolls, Oven Fries, Salad

I’ve been meaning to try Heather’s Lentil Casserole recipe formed into a burger. I’ll probably have to mix an egg in or something to get it to stick together.

Thursday-Asian Chicken Lettuce Wraps

I’ve got some lovely lettuce in the garden that hasn’t bolted yet. I don’t have an actual recipe yet.

Friday-Homemade Pizza

It’s actually been a few weeks since we made this.

Saturday-All Day Macaroni & Cheese w/ Hotdogs & Garden Fresh Veggies

We’ll be at a car show that hubby goes to annually, so a leave it in the crockpot meal should work well. Leftovers will make good kiddo lunches throughout the rest of the week. My garden is only producing squash and greens currently, but my girlfriend is out of town and I’m supposed to pick at her house mid week-so I should have more variety.

Sunday-Tuna with Penne Pasta, Garlic Bread, Salad

I’ve been meaning to try this tuna recipe that is built around tuna packed in oil being added to hot pasta-I’ll let you all know how it turns out.

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