Welcome to a super quick menu plan! This week I’ll be traveling down to Walmart Headquarters in Bentonville AR for 3 days-so Yankee Bill is in charge of the kiddos and mealtime from Tuesday through Thursday. In an effort to make life easier for him (and because I bow to reality) I have purchased frozen “family” style meals for them to have the 3 nights I’m gone. That only leaves tonight, Friday and the weekend for me to plan.
Here is where you put the considerations for the week
1. As I said-frozen meals for 3 nights because I’m out of town.
2. There is leftover venison steak in the fridge from last week, and my MIL was going out of town and so dropped off some of the veggies etc in her fridge-mostly salad makings.
3. I’d still like to work in a venison, a meatless, a bean, a fish and a soup meal-but not sure I can quite swing it with so few days to work with.
Taking all that into account here is my game plan:
Monday: Venison Fried Rice
I’ll slice up and stirfry the leftover venison from last week. While I normally wouldn’t consider it enough for a meal, if I mix it in with veggies, rice and such it should make a meal.
This is my venison meal.
Tuesday, Wednesday & Thursday
At Aldi I bought a frozen family sized Salisbury Steak, a Chicken Parmesan and a box of Peirogies. I’ve got a couple of those “steam in the bag” frozen veggies down in the freezer as well as plenty of canned vegetables. Yankee Bill should be able to whip up several meals from that.
I’ll be back late on Thursday night, so it shouldn’t be any problem to get the pizza together for Friday night. I’ve already got all the dry ingredients for my Pizza Hut Crust Clone recipe measured out into a gallon zippered baggie (same method I use for my weekly bread baking)–so it’s just measuring the water, oil and yeast and then pouring the bag of ingredients in. Hit “start” on the breadmaker and I’m almost ready.
If you were going to cut me some slack we could probably consider this a meatless meal as the protien is mostly from the cheese-the pepperoni barely counts.
Saturday: Garlic Pork Balsamico with Scalloped Potatoes and Green Beans
The pork will be chops from the freezer–I’ve got a great recipe I haven’t made in a while that uses a ton of garlic and balsamic vinegar to finish them. Mmmm. Very good. The scalloped potatoes will be made with the dehydrated potatoes that I did this week-I’m itching to try them out and see how they rehydrate and cook. Green beans are canned from the garden.
Sunday: Baked Fish with Risotto and Steamed Carrots
I’ve got fish in the freezer from my brother in law. . . the one who loves to fish but hates to eat it. I’ll make some risotto (I’ve got a bit of Arborio rice left for that) and dig some carrots from the garden to go along with it.
This is my fish meal for the week.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .
For more great menu plan ideas, head on over to Menu Plan Monday at the Organizing Junkie.