I am sick.  Again.  My husband keeps saying I’m always sick. . . I don’t think that is necessarily true, but I have had back to back bugs for the last 3 weeks (first the stomach bug, when that was done I was just drained for a week and a half then I came down with this head cold. yay.)

That means I am not really in the mood to do too much.  As a matter of fact, meals sort of fell apart at the end of the week last week, turning into frozen pizza and everyone grabbing something they wanted to eat.  Which you can do when your kids are tweens and teens.

But I’m going to do my best to get back on track! So this is what I’m working with this week:

1.  Lots of evening activities as usual this week–Yankee Bill has a work dinner meeting, we are going out with Nana, there is a dinner/committee meeting for our American Legion Riders group (although I may skip that one).  Most nights folks have to eat and then get going to piano lessons, Boy Scouts, Confirmation class or other meetings.  Add to that the fact that I don’t feel great and you aren’t going to be seeing anything too complex for meals.

2.  I’ve got a bit of “chipped beef” style venison to use up–about half a cup and some sour cream. The “Guinness” BBQ sauce and glaze I made are both still in the fridge–forgot to use them last week. There are plenty of carrots, lettuce and celery in the fridge. We’ve got all kinds of pork, beef and venison in the freezer, frozen & canned veggies, and plenty of noodles and rice.  I’ve actually done a pretty good job of cleaning out the fridge so there isn’t a ton of odds and ends that have to be used up.

3. As always my goal is to have one venison meal, one beef 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: Spaghetti and Italian Sausage Meat Sauce with Green Beans

Thaw some frozen sausage (venison or pork–which ever I grab), chunk it, toss it in the home canned sauce to cook.  Serve over noodles with a can of home canned beans warmed  up.  It will fill folks up and I can make it quickly no matter how sick I feel.  Heck, Princess or Buddy could make it.

This will be either a venison or pork meal.

Tuesday: BBQ Pork Chops, Carrots and Rice

Another super simple one assuming I’ll still feel off tomorrow.  Toss frozen pork chops in slow cooker.  Put BBQ sauce over.  Maybe slice some onions on top.  Cook all day.  Serve with rice and home canned carrots.

This is my pork meal for the week.

Wednesday: Dinner out with Nana

This will be fun and it will be nice not to cook.

Thursday: Vegetable Beef Soup with Bread

Another toss it in the slow cooker and let it go all day type meal.  Sure, I could get fancy and brown up the beef–but then again I might not.  It will still be tasty.

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

Friday: Pizza

I may make it from scratch, or I may pick up frozen.  It will be scratch if I’m back to “normal”.

Saturday: Baked Teriyaki Fish, Rice and Stirfried Vegetables

It’s a simple soy based marinade for the fish, then I’ll serve it with rice and some frozen stirfry vegetables.

This is my fish meal for the week.

Sunday: Chili and Cornbread

I haven’t made chili in a long time.  I’ll make a big pot and serve it with cornbread.  I’ll plan on leftovers (so maybe a double batch) so I can send it in for lunches next week as well.

This is my bean meal for the week.

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