Meal Planning – Done! (for this week anyway)
I took an hour or so this afternoon to work on my meal plan for the coming week (Saturday – Friday), making use of what I have on hand as much as possible. My pantry and freezer are pretty full!
For breakfasts next week, I’ll be making the Pioneer Woman’s Breakfast Burritos; 100 Days of Real Food’s Breakfast Casserole Bites; and a batch of Amazing Muffin Cups. These are easy to make ahead and then just pop in the microwave or toaster oven to reheat in the morning. Alternating between those will be Peanut Butter & Banana, Peaches & Cream Oatmeal, and PB&J smoothies.
Lunches generally consist of leftovers and I’ll make a batch of some kind of soup (this week it’s Chicken Tortilla along with some Cheese & Chile Corn Muffins) that I can heat up as needed.
Suppers this week are:
Saturday: Grilled Burgers, Potato Salad, Slow Cooker Baked Beans
Sunday: Broccoli Cheese Soup, Sweet Cornbread
Monday: Broccoli & Mushroom Quiche, Skillet/Fried Corn, Roasted Carrots
Tuesday: Smothered Enchiladas (for Hubby), Cabbage Enchiladas (for me), Easy Black Beans & Rice
Wednesday: Grilled Teriyaki Pork Tenderloin, Mashed Potatoes, Stewed Summer Squash and Zucchini, Biscuits (if I’m feeling so inclined)
Thursday: Leftover Buffet
Friday: Homemade Pizzas (Chicken & Spinach w/Alfredo Sauce, Beef & Mushroom, Cheese)
We’ll see how much prep work I get done tomorrow. Hopefully, I can make the pie crust for the quiche and the pizza crusts for Friday since those freeze well. I’ll get the breakfast items made and my lunch soup of the week. I’ll post pictures and recipes as I make them.
Wish me luck! Happy cooking!