Happy Monday! Another year of menu planning is coming to an end. I’ve been doing this so long now that it really is just second nature. Our schedule has been crazy lately. We traveled to visit family a few times this month and have had guests here. Despite the chaos, I have kept up planning our meals. I haven’t always stuck to it 100%, but it has made supper time much easier. And also budget-friendly.
Last week was particularly busy. We stuck to the plan during the week, but swapped things around for the weekend. My nephew stayed with us Sunday night and although my kids like a wide variety of things, making a new vegetarian meal might not have gone over well. So you’ll see that again on the menu this week.
There is still one more week before the kids go back to school. We are hosting a small party on New Year’s Eve and then I’m making the traditional Hoppin’ John that my family has eaten on New Year’s Day for as long as I can remember. I don’t really have a recipe, but it includes black-eyed peas, peppers and onions, bacon, and kielbasa over rice. What New Year’s traditions does your family follow?
Here’s what’s on my menu plan this week:
lunch options – leftovers
Monday – (meatless) baked potatoes and tossed veggie salad
Tuesday – (meatless) sweet potato and black bean taco salad
Wednesday – Hoppin’ John
Thursday – (meatless) Greek salad in pita pockets
* from The Flexitarian Diet by Dawn Blatner
Friday – (meatless) quinoa Mexi-lime salad
Saturday – Date night; feed the kids early
Sunday – (meatless) lentil stew
Cheers! I participate in Menu Plan Monday at Organizing Junkie.