Meal Planning Monday

I was able to score quite a few discounted items at the local Kroger that is moving to a new location.  In addition to those items, our lamb arrived from the local farmer friend, and we did a little happy dance upon receiving it.  SO good!  Therefore, meal planning was a bit easier this week.

Like I usually say here, this is a plan.  Sometimes one meal is shifted to another day, at other times we find we have more leftovers than we originally thought and a meal is cancelled.  Having a plan, though, provides us with structure.  Since so many of our meals are made with traditional methods (yes, we do still eat the occasional mac and cheese!), planning ahead makes the whole process much smoother. 

Breakfasts—Egg dishes, bagels and cream cheese, soaked oatmeal, cereal, pancakes

Lunches—Leftovers, soups, sandwiches, potluck luncheon at the church on Tuesday, and I’ll most likely eat lunch at the church on Friday during the bazaar and rummage sale

Snacks—I don’t often include this category, but I thought that these might give people some ideas either for their own snacks or for packing lunches.  Pumpkin seeds, apples, orange slices, dried pears, buttermilk cheese, crackers, and persimmon.  I picked up a free FruitBu pack at Target, which we’ll save for our daughter. 

Suppers

Monday—Chicken soup.  Both daughter and I have a cough, and I’m looking forward to some soup and maybe a fire in the fireplace if it is cold enough outside.  I’ll start the process of making elderberry syrup today.

Tuesday—Vegetable meal of Swiss Chard, sweet potatoes, either black beans or red beans, green beans from the freezer, and defrosted blueberries dressed with slightly sweetened sour cream for dessert.  (Add a little honey, rapadura, or plain sugar to sour cream to sweeten it.  The sweet/tart flavor is divine with the berries).

Wednesday—I’m making spaghetti with marinara sauce and garlic bread for the children’s program at church tonight.

Thursday—Sautéed shrimp, baked potatoes, and summer squash from the freezer.  Home-canned pears for dessert.  I simmer them in their syrup, reducing it down at least by half, add a little butter and cinnamon.  Terrific!

Friday—Beef stir fry  (I will have worked at the church bazaar and rummage sale today, so I’ll do the prep work for this in advance)

Saturday—We’ll be eating hot dogs, chili, and smores at the Annual UMM Bonfire and Wienie Roast at our church tonight. (Everyone is welcome!  It is FREE!  I’ll try to post a reminder about this later in the week).

Sunday—Venison Tenderloin, Roasted Rosemary Potatoes, and Braised Cabbage OR Shepherd’s Pie