Welcome, just a tiny bit late, to this week’s meal plan. I actually sat down and wrote out my plan on paper Sunday night (while the Superbowl was on. I’m not much of a football fan.), but didn’t get it typed up until today.
Here’s what I’ve got to plan around this week:
1. Buddy is busy every single evening this week–Odyssey of the Mind competition this weekend! Yankee Bill has meetings on Tuesday and Thursday night (so food needs to be ready for him to gobble and head out again) and I’m out of the house all day on Wednesday and for a chunk of the day and then again in the evening on Thursday (meals that can be premade or cook in the slow cooker are a plus!). Friday Yankee Bill and I are going out for Valentines Day (early obviously) but the kids still have to eat. Saturday we have an event to attend in the evening that includes food. It’s generally a busy week!
2. After having no leftovers to speak of last week, this week I have a TON. There is leftover pea soup, au gratin potatoes, cooked ground beef, ham, chicken, beef & gravy, squash, cabbage, cooked greens and a half an onion. Of course we have the usual variety of stuff in the freezer and pantry.
Taking all that into account here is my game plan:
Monday: Spaghetti with Greens and Meat Sauce
When I made taco soup last week I sauteed up extra ground beef and put it in the fridge. Yesterday I sauteed up the half an onion I had leftover, mixed that with the leftover greens and ground beef and poured storebought sauce over top. That was served over noodles with some Parmesan cheese.
This is my beef meal for the week.
Tuesday: Beef and Gravy over Rice with Roasted Squash and Cabbage.
The beef and gravy is leftover–I’ll chop the beef fine and then bulk up the gravy with bullion and thickener if necessary. I’ll ladle it over white rice. In the oven I’ll roast the squash, chunked up onion and big-ish wedges of the cabbage–all tossed with olive oil and then seasoned with salt, pepper and powdered garlic.
This is another beef meal for the week.
Wednesday: Ham and Potato Soup
The leftover ham, broth and Au Gratin potatoes will be tossed into the slow cooker with some additional chicken broth and made into soup. I’ll leave it on the brothy side and then add evaporated milk closer to the end to make it more creamy/chowdery. If you put the milk all in at the beggining it might curdle. Bleck.
This is my ham and my soup meal for the week.
Thursday: Salmon Packets with Rice and Snow Peas
I’ll do Salmon packets with a teriyaki glaze inside and serve it with leftover rice warmed up and some of my spring snow peas I froze.
This is my fish meal for the week.
Friday: Chicken Chili Blanco with Cornmeal Biscuits
Another cook all day meal that will make a ton and can be eaten as needed over the weekend for lunches or a quick supper, my Chicken Chili Blanco recipe will use some of the leftover chicken from last week (I’ll freeze the remainder). The light and tasty cornmeal biscuits are a change up from my typical sweet northern cornbread.
This is my bean meal and another soup meal for the week.
Saturday: Pea Soup
In between running around we can just warm up the leftover pea soup.
Another bean and soup meal.
Sunday: Leftovers
By Sunday we will just eat whatever bits and bobs are left!
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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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