Well, I finally sat down and planned my meal plan for the rest of the month! I feel so good about it because I really felt kind of out of it by mostly winging it the last few months. I’ll check the plan weekly to make sure I don’t need to tweak it but the basic framework is there! Now I just need to schedule a big freezer cooking session. More on that later!
This is what’s on the plan for us this week:
Monday: Greek tacos (falafel, lamb kefta, chopped tomatoes, cucumbers, purple onion, feta cheese, steamed rice, plain yogurt in a flatbread “tortilla”)–one of our favorites
Tuesday: Crawfish Etouffe (I’m going to take pictures this time so I can write up a blog post about it), garden salad
Wednesday: Bourbon Flank Steak, roasted butternut squash (see picture below), quinoa/brown rice pilaf, garden salad
Thursday: leftovers
Friday: leftovers
Saturday: Homemade Mac & Cheese (also going to take pictures of this one as I’ve made it a few times now, tested it for the freezer and it’s a keeper), not sure what else will go with it
Sunday: Tomato Basil Soup (this is the recipe we like), grilled cheese
Look at this! Peeled, chopped organic butternut squash that I got at Costco while visting my parents. We don’t have a Costco near us–yet! They are supposed to be building one next spring. I’m willing to pay a little extra for this package because I find butternut squash a pain to peel and chop myself!
What’s on your menu this week?
For more menu plan ideas, visit OrgJunkie.com
I will be over for diner every day, you make the best stuff!
The meals are really delicious and pretty healthy too. I wish I could make meals like those, cooking’s not really my thing. You always make some really good stuff.