Menu Planning for April 25, 2015

I want to get a lot of curriculum planning done for the upcoming school year (which we will probably start at the beginning of June), so I want to have easy upcoming weeks, mealwise.  The plan is to double or triple the meals I make this week, so I’ll (finally!) have a little freezer stash of meals again.

Here’s what’s on the menu:

Sunday

Lunch–pork roast, Japanese potato salad, green beans

Dinner–Slow Cooker Stuffed Peppers (x1 for the freezer)

Monday

Lunch–Tuna patties (x2 for the freezer), leftover potato salad
Dinner–Crockpot Hamburger Veggie Soup (x2 for the freezer)

Tuesday

Lunch–Sloppy Joes (x3 for the freezer) with diced potatoes & carrot sticks
Dinner–leftover pork roast

Wednesday

Lunch–Steak salad; homeade garlic bread for the kids (using this recipe with GF bread)

Dinner–Hidden Liver Meatloaf (x1 for the freezer); veggies from the freezer

Thursday

Lunch–Eggplant burgers, rice, veggie
Dinner–Chicken Apple Sausage & Kale Soup (x1 for the freezer)

Friday

Lunch–leftovers
Dinner–stuffed acorn squash with ground turkey and greens

Saturday

Lunch–Beef and Broccoli Stir Fry
Dinner–Spaghetti with Jamie Oliver Spaghetti Sauce (x5; 4 for the freezer and one for the stuffed peppers for tomorrow night)

For more menu planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

Comments

  1. Thanks for sharing your menu with the GF Menu Swap! The Japanese Potato Salad looks good.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.