Happy Tuesday! I didn’t get around to posting my weekly menu plan yesterday. We visited family over the weekend, so Monday was kind of a unpack-and-veg kind of day. I also didn’t do grocery shopping until today. Yesterday we just ended up eating leftovers from the refrigerator.
Last week’s meal plan didn’t go quite as planned. First, I forgot to buy chicken, so the Mediterranean chicken had to be skipped. You’ll see something similar on this week’s menu, but it is meatless. Hubby made the shepherd’s pie, so he just followed our usual recipe. I was planning on trying something new, but our old favorite was good too. Friday evening when the kids were supposed to be packing for our visit with family, they decided they had no winter clothing. It seems like they do this every time we have to go somewhere, or they have to wear a certain thing. Where do all their clothes go? I have no idea. So we loaded up and went clothes shopping on Friday night. It was about 7 p.m. when we got home, so I just ordered a couple of pizzas.
This week’s menu plan is going to be delicious though. I planned lots of yummy things and stocked up on other essentials so that if something goes wrong, I have a few alternatives.
Here’s what’s on my menu plan this week:
breakfast options – pumpkin muffins, waffles, oatmeal
lunch options – tuna salad, baked potatoes, pita sandwiches, leftovers
snack options – apples, yogurt, carrots, cookies
Monday – leftovers
Tuesday – kielbasa cabbage
Wednesday – beef enchiladas*, black beans, Mexican rice
from American Regional Cuisine
Thursday – (meatless) Italian spaghetti squash*
from The Flexitarian Diet by Dawn Blatner
Friday – (meatless) variation on chicken curry
Saturday – dinner out
Sunday – (meatless) sweet potato and black bean taco salad
Cheers! I participate in Menu Plan Monday at Organizing Junkie.