Meal planning goes on-even in the summer.
The kinds of things we are planning around are different, but just like in the business of the school year looking ahead and making a plan saves me time, effort and money!
Here are my considerations for the week.
1. First and foremost I have to consider the weather
I know for some of you folks 90 isn’t anything, but that’s pretty smok’in hot when you don’t have any air conditioning! I do not want to be doing any cooking today! By mid week it will be decent weather-but still warm enough to avoid long baking times in the kitchen.  I see grilling, salads and the crockpot in my future.
2. Between vacation Bible school and swim club the kids have something every single night this week in the 5-6:30 or 6-8:30 timeframe. So dinner has to be ready early.
3. We’ve been on vacation for a week (yeah, I didn’t tell you guys-I don’t like to advertise on the internet that my house is empty) so I’m out of a few things and need to do a shopping.
4. On the flip side the garden has started producing so I have sugar snap peas, zucchini and cukes to use this week. The mustard greens have started to bolt and the bush beans are looking like they will be ready in the next few days. So I’m good on vegetables!
5. I need to work in a venison, fish and meatless meal this week.
6. Yankee Bill and I will be taking Buddy out for a birthday dinner on Thursday. Princess will have to stay home with a sitter. No real meal that night.
Taking all that into account here is the plan:
Monday: Venison Stirfry with Rice
I thinly sliced some venison and sauteed it up with garden zucchini and snow peas, added some teriyaki and served it over instant brown rice I made in the microwave. That’s my venison meal for the week.
Tuesday:Â Beer Braised Bratwurst on rolls, Grilled Summer Squash and Marinated Cucumber Salad
The brats are leftover from vacation-a full package, fully sealed. I’ll cook them in the crockpot with a can of beer to avoid heating up the house. On the grill I’ll do some circles of summer squash that have been tossed with a tiny bit of chili oil. Mmmm. For a bit of “cool” I’ll serve some cucumbers & onion I’ve got marinating in the fridge.
Wednesday:Â Fish Tacos with Garden Greens
This is a cheat-I use store bought battered fish fillets for the fish tacos. But hey, it’s quick, easy and tasty. I’ve got some greens that need to be used from the garden (pot greens, not salad greens) so I’ll cook them up to go alongside.
Thursday:Â Dinner Out
Buddy will probably chose the Hibachi steak house for his birthday meal-he loves that place! Princess will stay home and have leftovers.
Friday:Â Cheese Calzones with Salad
We haven’t actually made homemade pizza in a while. Making cheese calzones should be fun-the kids can help. It will be my meatless meal for the week. I’ll make a big mixed salad out of whatever is good in the garden 🙂
Saturday:Â Smorgashboard
Also known as leftover buffet!
Sunday:Â Spaghetti and Meatballs with Garden Salad
It’s jarred sauce, but what can you do. The blight got all my tomatoes last year! I’ll make venison meatballs and pick salad greens from the garden.
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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 P
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