Heather says:
Well, our routine is already being thrown for another loop. As part of my ongoing effort to get back on track, I’m posting our menu plan. I do this as an exercise in transparency and accountability. To that end, I should note that I completely fell off the menu plan wagon in June (OK probably much earlier), but I’m working to get back on track.
- Monday – Beef fajita skewers, black beans and rice, grilled corn on the cob
Yes, there are two starches, but that corn needs to be used fast. - Tuesday – Veggie calzones
For those playing along at home, I suppose you could call them our homemade Hot Pockets. - Wednesday – C.O.R.N.*
- Thursday – Zucchini lasagna, Caesar Salad
I’m replacing the middle layer of noodles with zucchini & mushrooms - Friday – Lowcountry Boil, green beans
- Saturday – Family Sub Night, raw vegetables, chips
- Sunday - BBQ chicken (dry rub, spatchcock style cooking), broccoli salad, cucumbers in sour cream with dill
*Clean Out Refrigerator Night
Tell me, Home Eccers, what’s on your menu?
For several hundred other menus be sure to check out Organizing Jukie’s Menu Plan Monday.
*Edited to note* It’s a good idea to take a quick peek at the weather before planning the menu. Monday and Tuesday are being swapped, as thunder rumbles in the distance.
Random Posts
Loading…
{ 3 comments… read them below or add one }
“I’m replacing the middle layer of noodles with zucchini & mushrooms.”
Hey, I do that too! It’s a great way to sneak extra vegetables into the dish.
Monday— Chili- Cheesy Mac casserole, salad, grapes
Tueday.— Greek style (garlic-lemon-oregano) grilled pork chops, yukon gold potatoes par cooked, then finished on the grill with chive butter, steamed green beans, salad with feta, olives and tomato
Wednesday— Asian Style “Rainbow” Noodle Platter: Cooked chinese noodles or whole wheat spaghetti topped with assorted fresh vegetables (sugar snap peas, sliced radishes, green onions, bean sprouts, grated carrot, red pepper strips, zucchinin matchsticks, shredded napa cabbage, leftover cooked meats, etc.) Top with Asian peanut-soy-sesame oil dressing.
Thurs. C.O.R.N.
Friday- Grilled Beer Butt Chicken, sweet-sour slaw, corn on the cob, dilled potato salad
Saturday- Portobello mushroom, bean sprout and chicken egg foo yung with brown sauce, rice, soy pickled radishes, asian slaw (we have a lot of chines cabbage and radishes from our CSA right now)
I’m not venturing out on the limb of full-out menu planning yet, but my weekly planning sheet has a spot for putting in a dinner idea for each day, if I feel like I want to think ahead and write it down.
What I *am* doing is working on a plan for meal preps – I’m working up a multi-purpose meat sauce to freeze in batches, to be used as a starter for various meals. A work in progress, but I’m making up about 10 pounds of hampburger’s worth of sauce this afternoon!
Lowcountry Boil sounds like a great summertime dinner!