I just looked over my plans for July. I’m going to be gone on and off for the rest of the month.
Week of July 8th –
I only need to plan for 3 meals. We’re going to be gone for 2 days during the week.
Lasagna or Creamy Spinach Pasta Sauce over Penne
Sloppy Joes (Vegetarian for me)
Week of July 15th –
I need to plan for Sunday dinner and 2 meals. The boys and I are going away for 3 days. Hubby is on his own on those 3 days.
Cherry Pork Loin (Freezer Meal)
Tacos (In Freezer)
Spaghetti with Sauce and Meatballs
Week of July 22nd –
I need to plan for Sunday dinner and 4 meals. I’m going to be away for 2 nights and Hubby is going to be gone for one night.
Breakfast for dinner (when I’m gone)
Chicken Nuggets and French Fries (when I’m gone)
Sausage with Mac and Cheese
Pressure Cooker Chicken Wings, Meatless Mandarin Chicken for me
Out to eat when Hubby is gone
Sunday Dinner – TBA
This morning I was up early before the family. I watched 2 episodes of Grey’s Anatomy before heading outside with a cup of coffee. While I was outside, I sat down and menu planned for the next two weeks.
After menu planning, I headed to the grocery store so that I could be ready for the week.
Here are some things I had to take into consideration when creating the menus:
- The boys will be at day camp all this week during the day. I’m going to either be going on some day trips or at work for professional development.
- Molly will be visiting next week so some of the meals are mere ideas of what we are going to eat. They are not set in stone.
- The Wee One will be at overnight camp next week so there is one less person to feed.
- The Wee One turns 13 on Friday so I’m leaving the meal up to him. We are going to go out to eat and then watch the Incredibles 2 for his birthday.
So without much further ado, here is the menus for the next two weeks:
It has been a hot minute since I have made a menu plan. For a while, I was eating out way TOO much. Like almost every day.
The cost of eating out plus the unhealthiness of eating out was wearing down on us.
My aunt came into town for a week. While she was here, she wanted to help me reorganize my pantry and kitchen so that it was more functional. Living in a small house means very little space for extra goodies. It was easy for the kitchen and pantry to become cluttered which frustrated me.
Now that the kitchen and pantry is reorganized, it is easier to make dinners.
Because of my pantry and kitchen reorganization, I made a menu plan for this week. Here is what I have planned to make for dinner:
I’ll have another post showing my new kitchen reorganization.
Have a magical day,
It’s been so LONG since I meal planned. Between my gallbladder illness and then recuperation, it’s not been a priority.
My family and I are unique because the boys and Hubby are meat eating, gluten loving while I’m dabbling my feet back into the gluten waters and am currently a vegetarian. So planning for suppers is difficult.
Here are my dinners for the week:
- Sweet Potato Chili, Baked Apples, Cornbread
- Red Beans and Rice, I think, and Roasted Veggies
- Lentil Sloppy Joes on Baked Potato
- Mushroom and Spinach Stroganoff over Mashed Potatoes
Here is what I planned for the gentlemen in my family:
- Pantry Chili, Baked Apples, Cornbread
- A freezer meal – I made up several before I could no longer eat meat. I’ll randomly pick one of those out and cook it for them.
- Sloppy Joes, Chips
We will also have leftovers
I’ll have overnight oatmeal and smoothies for my breakfasts. For lunches, I have leftover hummus tray and Hot Head Burritos from this weekend. I will also make a blueberry, goat cheese, and almond salad with balsamic dressing. Yum!
Last week was crazy. I only worked twice during the week. We had below freezing temps. Extremely below freezing temps. The wind chill on a couple of the days registered -20 or so below.
Continue reading “Mom, What’s For Dinner? – January 8, 2018 & Pressure Cooker Steel Oats”
My plan for this week is to use up foods we have in the pantry/ freezer because on Black Friday I’m going to make freezer meals. I love New Leaf Wellness because she has different freezer meal plans which helps me organize what I’m going to make.
I’m going to follow the 31 Gluten-Free Dairy-Free Crock pot plan. Here is a list of what I’m going to make:
- Cranberry Pork Chops instead of Pork Roast – I already have all of the ingredients for this recipe.
- Chicken Fajitas – This would be delicious over tortilla chips.
- Sweet and Sour Meatballs
- Cilantro Lime Chicken
- Ham and Pinto Bean Soup
- Chicken Teriyaki
- Shredded BBQ Chicken
- Garlic Mint Pork Loin
- Honey Chicken
- Honey Bourbon Chicken
- Italian Sausage and Peppers
- Apricot BBQ Chicken Wings
This week we are having:
Veggie Beef Soup – I made it on Saturday and have 2 quart size jars of it left.
Chicken Rice Soup – We are having that for Sunday dinner with corn bread.
Sloppy Joes with homemade French Fries (Ground beef is cooked and in the freezer.)
Chicken Fried Rice (I’ll be cooking rice one day. I’ll then use the rice to make chicken fried rice.)
Pepper Steak – (I already have this ready to go in the freezer. I’ll serve it with rice.)
Spaghetti – (I have sauce, hamburger, and gluten free spaghetti for this dinner.)
Since tomorrow is Halloween, it’s time to start thinking about our Thanksgiving dinner menu. This year is going to be a little bit different because I eat gluten free.
Here is what is on the menu for our Thanksgiving dinner. Okay this is maybe what is on our menu for Thanksgiving. I’m having difficulty finding the gluten free fried onions at Aldi. I’ve seen them else where so I may pick them up at a different grocery store.
Here is another Thanksgiving menu from two years ago.