So, I usually don't make a menu plan for any specific period of time. What I do is decide usually the night before, based on what we've had recently, what needs to be used up, and if there are any left overs that need to be eaten, and what is happening in the freezer.
Well, I figured that since I was working the next nine out of eleven nights (big sigh, overtime see the * marking for work nights), and then was on a small vacation (at home), I would attempt this and see how it works out.
Since it is written down, and I spoke to my husband about it (he was OK with it), it is not set in stone. We can change things around when needed.
10/25* tacos with trimmings (left over meat to the freezer, trimmings become salad for tomorrow)
10/26* Beef stew (beef in the freezer, potato, carrots, onion, garlic in fridge, spices in lazy susan), salad (if any from 10/25 left)
10/27* Left over beef stew, steamed veggies (broccoli or peas)
10/28* Spaghetti with sauce, garlic rolls (left over pasta for 10/29, any sauce left over for pizza)
10/29 hot dogs, homemade scratch mac and cheese (white sauce, with cheese added, pasta), broccoli or peas
10/30* scrambled eggs, shredded hashbrowns
10/31 crock pot whole chicken (broke down, deboned, skin taken off , for stock purposes), carrots/potato/onion (left over chicken for 11/01) (freeze stock)
11/01* BBQ chicken, home made french fries, steamed veggies
11/02* any left overs
11/03 *home made pizza (using previous spaghetti sauce from 10/28)
11/04 * Brocolli and cheese quiche
11/05 Home made chicken soup with egg noodles (freeze left overs)
11/06 BBQ pork chops, long grain rice, veggies
11/07 French toast (with pumpkin spice bread in freezer)
11/08 Meat loaf (using ground turkey), mashed potatoes, steamed veggies
I have everything in the freezer and pantry right now for these meals. I figured that I would try meal planning and see how it goes for two weeks. The menu can be switched around if needed. It is not set in stone.
No comments:
Post a Comment